![\"Rhubarb](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2018\/06\/Lattice-crust-rhubarb-pie.jpg\")
<\/figure><\/div>\n\n[feast_advanced_jump_to]\n\n\nRhubarb contains a lot of water<\/h2>\n\n\n\n
Rhubarb is rather deceptive: if you look at it and you cut into, it doesn't exactly seem like a juicy fruit, especially when compared to something like a plum or a peach.<\/p>\n\n\n\n
Rhubarb actually does contain a lot of water. Rhubarb is almost 94% water! This means that as you bake your rhubarb pie, the cells will break down and the water will be forced out into your pie filling. All that extra water will make a very soupy rhubarb pie that is too liquidy and difficult to serve, if you aren't careful. To avoid this, you have to use the right thickener.<\/p>\n\n\n
![\"Pink](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2018\/06\/Rhubarb-pie-filling-before-baking-the-pie.jpg\")
<\/figure><\/div>\n\n\nThickener for rhubarb pie: tapioca starch<\/h2>\n\n\n\n
Like with all pie fillings, you have many options to gel all that liquid and set the filling: flour, cornstarch, quick-cooking tapioca, and tapioca starch, among many others.<\/p>\n\n\n\n
For rhubarb pie, I use tapioca starch as the thickener for the filling and I recommend to use a lot of it: 60 grams (\u00bd cup) tapioca starch to gel 2 pounds of rhubarb<\/strong>. And though this seems like too much tapioca starch because it is a lot more thickener than you would use for, say, an apple pie, after letting the baked pie rest\/gel overnight, the set of the pie is perfect. Soft, still a touch fluid, but not soupy at all. This is the same ratio I used for to make the best blueberry pie<\/a>, with a perfect set that slices beautifully.<\/p>\n\n\n\n Rhubarb pie filling ratio: <\/strong>use 30 grams (\u00bc cup) of tapioca starch to properly set every 450 grams (1 pound) of fresh rhubarb. That's the rhubarb pie filling ratio to keep in mind for future pies. It works!<\/p>\n\n\n\n In general, tapioca starch has a higher thickening power than flour, which means:<\/p>\n\n\n\n Note that for crisps and crumbles, like this blueberry rhubarb crisp<\/a> with oat crumble topping, I like to use less thickener because I prefer the fruit layer in these to be more \"saucy\" and less set.<\/p>\n\n\n\n This recipe requires enough pie dough for two crusts (top and bottom). To make enough dough for this double crust pie, you will need:<\/p>\n\n\n\n Because of the water content of rhubarb, making pie filling can be tricky. Here's are the ingredients you will need to make this recipe:<\/p>\n\n\n\n For this rhubarb pie recipe, I used fresh rhubarb and, just like with many blueberry pie recipes, I cooked half the rhubarb to soften it and allow the juices to run, then mixed that soft rhubarb filling with more fresh rhubarb to make the ultimate rhubarb pie filling. This is a technique I picked up from Stella Parks<\/a>.<\/p>\n\n\n\n Par-cooking the filling allows you to more evenly mix in the sugar which will dissolve with the sugar of the fruit and the thickener will begin to hydrate so that it gels more evenly. The goal is to avoid having a pie filling with clumps of sugar at the bottom or patches of starch.<\/p>\n\n\n\n I sweetened the filling with a mixture of granulated sugar and maple sugar (for some extra flavour) and I added a lot of vanilla, which really enhanced the filling. I also followed Stella Parks trick to add a little baking soda<\/a> to the filling to reduce that astringent \"spinach teeth\" filling that rhubarb can leave behind. It certainly did not eliminate the issue, but I felt it was reduced. Definitely something to experiment with next time you make a rhubarb pie or a rhubarb crumble.<\/p>\n\n\n\n After unsuccessfully<\/strong> trying other people's recipes for pie dough that have more butter to achieve a richer crust, more complicated folding techniques for better layering, and different rolling techniques, I decided to throw all those recipes out the window and to return to the pie dough that works for me. This pie dough might be less rich than some, and it's certainly not as flaky as a rough puff pastry, but you know what? This pie dough works well and is very<\/strong><\/span> easy to make and to use.<\/p>\n\n\n\n The dough is made in the food processor. It's extremely easy to roll and to work with, it keeps it's shape in the oven, it doesn't ooze butter as it bakes... Screw all the other recipes. This is still my go-to crust. I like it. It works well. It's forgiving. Most importantly, after hours of pie-making work, this dough doesn't leave me feeling like the worst baker on the planet like some of the others that have complicated my life over the years.<\/p>\n\n\n\n If making pie crust from scratch scares you, be sure to check out my pie crust masterclass<\/a>, which includes video tutorials for making pie crust in the stand mixer, food processor, and by hand!<\/p>\n\n\n\n Pie doesn't require that many tools if you make the dough by hand. Still, this list of equipment will make baking pies a lot easier for you. Here are some of my favourite pie tools<\/a>:<\/p>\n\n\n\n I have messed up lattice crusts so many times, I felt like it was time I took matters into my own hands and master the lattice pie crust. If you ever wondered how to make a lattice crust (or struggled like me), I have included a video to show you how to weave the lattice using raw pie dough. <\/p>\n\n\n\n The most important rule for a beautiful pie crust that holds its shape is to start with a dough that has the butter well incorporated into it, in smaller pieces. It will be a little less flaky, but the results are better for holding shapes. The texture is still crisp and light on the edges and it holds a crimp very well! I like this easy all-butter pie dough made in the food processor<\/a>.<\/p>\n\n\n To make a lattice pie, you need enough dough to make a double-crust pie. You can vary the size and number of strips of dough you use to make a really big lattice (with just 2 or 4 strips) or a very fine lattice (with as many as 24 or more strips of dough). All roads lead to pie and hopefully only smiles (and no tears). Read about how to make a lattice pie crust<\/a> for more information.<\/p>\n\n\n This rhubarb pie filling is perfect, in my opinion. But you can't slice it right away! It's better to let the pie cool down and to give the filling time to gel and set. If you let the pie cool down completely to room temperature for at least 12 hours, the filling will thicken perfectly. You can cut a slice very cleanly from the pie with zero soupiness!<\/p>\n\n\n\n I love rhubarb pie because it's tart, but if you find rhubarb a little too sour and astringent, feel free to replace half the weight of rhubarb with strawberries. <\/p>\n\n\n\n Pies are tricky and you have to make substitutions carefully. Here are a few options:<\/p>\n\n\n\n Inevitably, when you make a pie, you will be left with a pile of pie dough scraps. Gather them up and press them together to shape them into a disk and use them to make pie crust cookies<\/a>!<\/p>\n\n\n This rhubarb pie with a lattice crust is one of the best pies I've made in a long time and one of the best rhubarb recipes<\/a> on the blog. I'm hoping this double crust rhubarb pie is the first of many great pies to come. <\/p>\n\n\n\n If pie seems like too much effort right now, you have other options of recipes to bake with rhubarb:<\/p>\n\n\n\n Please note that if you want to freeze this pie, you can freeze it after baking. Then defrost overnight in the fridge, and warm up in the oven before serving.<\/p>\n\n\n\n If you want to freeze this pie baking, here are the steps:<\/p>\n\n\n\n You can bake the raw pie from frozen but it will take ages to properly bake the crust and get the filling to heat through and come to a boil in the middle. For this reason, I recommend defrosting the pie in the refrigerator overnight before baking. Place it on a parchment-lined sheet pan to defrost in the fridge overnight, in case some of the juices overflow. <\/p>\n\n\n\n Serve this rhubarb pie \u00e0 la mode with scoops of creamy homemade ice cream! You're going to love it with:<\/p>\n\n\n\n I prefer to store this pie at room temperature, wrapped with aluminum foil. I don't think it's necessary to store it in the fridge, but if it's very hot where you live, you might want to consider refrigerating the baked pie in that case.<\/p>\n\n\n\n
![\"Ingredients](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/Ingredients-to-make-a-rhubarb-pie-without-strawberries-683x1024.jpg\")
<\/figure>\n\n\n\nWhat you need to make this pie<\/h2>\n\n\n\n
To make an all-butter pie dough for a double crust<\/h3>\n\n\n\n
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To make the rhubarb pie filling<\/h3>\n\n\n\n
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![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/01-combine-half-the-rhubarb-sugar-and-tapioca-starch-in-pan-768x1024.jpg\")
![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/02-toss-the-rhubarb-sugar-and-tapioca-starch-in-pan-to-coat-fruit-768x1024.jpg\")
Par-bake the rhubarb filling<\/h2>\n\n\n\n
![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/03-roasted-rhubarb-to-make-rhubarb-pie-releases-a-lot-of-water-768x1024.jpg\")
![\"Roasted](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/04-add-baking-soda-to-roasted-rhubarb-to-reduce-astringency-of-fruit-768x1024.jpg\")
![\"Stirring](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/05-baking-soda-bubbles-from-acidity-of-rhubarb-768x1024.jpg\")
![\"Stirring](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/06-add-more-fresh-rhubarb-to-roasted-rhubarb-to-make-pie-filling-768x1024.jpg\")
![\"Lining](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/Lining-pie-plate-with-pie-dough-768x1024.jpg\")
Easy food processor all-butter pie dough<\/h2>\n\n\n\n
![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/Lining-a-pie-plate-with-pie-dough-so-its-fitted-into-all-the-corners-768x1024.jpg\")
Special tools and equipment<\/h2>\n\n\n\n
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![\"Brushing](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/Brush-top-pie-crust-with-milk-or-egg-wash-and-sprinkle-with-turbinado-sugar-beforer-baking-768x1024.jpg\")
Video demo of how to make a lattice crust<\/h2>\n\n\n\n
![\"Homemade](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2018\/06\/Homemade-rhubarb-pie-with-a-lattice-pie-crust-and-heart-cutouts.jpg\")
<\/figure><\/div>\n\n\nSlicing pie<\/h2>\n\n\n\n
Variations<\/h2>\n\n\n\n
Substitutions<\/h2>\n\n\n\n
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What to do with pie dough scraps<\/h2>\n\n\n\n
![\"Slice](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2018\/06\/Slice-of-rhubarb-pie-with-a-lattice-pie-crust.jpg\")
<\/figure><\/div>\n\n\nOther rhubarb recipes to bake<\/h2>\n\n\n\n
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Freezing instructions for rhubarb pie<\/h2>\n\n\n\n
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![\"Pink](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2018\/06\/Rhubarb-pie-with-a-lattice-pie-crust.jpg\")
<\/figure><\/div>\n\n\nBaking a frozen raw pie<\/h3>\n\n\n\n
What to serve with pie<\/h2>\n\n\n\n
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Storage<\/h2>\n\n\n\n
\ud83d\udcd6 Recipe<\/h2>
![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/The-best-rhubarb-pie-recipe-without-strawberries-300x300.jpeg\")
<\/div>\n<\/div>\nBest Rhubarb Pie with Lattice Crust<\/h2>\n