The Real Irish Secret to Rhubarb Pie (Make it Before the Season Ends!)

By Bigger Bolder Baking · 150 min

Ingredients

Instructions

1. Put the flour and salt in a large bowl. Rub in the cold diced butter until the mix looks like coarse crumbs.
2. Work quickly: stir in the sour cream, then bring the dough together with your hands just until it forms. Wrap in cling film and chill at least 30 minutes (up to 1 day).
3. Just before assembling, mix the rhubarb, sugar, cornstarch and orange zest in a large bowl and set aside.
4. Divide the dough in half. On a floured surface, roll one portion to a 1/8-inch (3 mm) thick circle and line a 9-inch (23 cm) pie dish. Brush the edges lightly with egg wash.
5. Add the rhubarb filling and dot with the 1 1/2 tablespoons diced butter.
6. Roll out the second portion and drape it over the filling. Press the edges together, trim to a 1-inch (2 1/2 cm) overhang, tuck under and crimp.
7. Brush with egg wash, sprinkle with the 1 tablespoon sugar and cut slits in the top. Chill the pie for 30 minutes while the oven preheats to 400°F (200°C) with a foil-lined baking tray on the middle rack.
8. Bake on the hot tray for 55-60 minutes, until the juices bubble and the crust is golden brown. If the crust browns too fast, loosely tent it with foil.
9. Cool for at least 4 hours before slicing so the filling can set.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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