Deep-Dish Rhubarb Pie


Double-Crust Pastry Dough
1-1/4 cups granulated sugar, plus extra for garnish
1/4 cup cornstarch
1/4 teaspoon table salt
1 pound rhubarb stalks, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated orange zest
Juice of 1 orange
2 tablespoons salted butter, cut into small chunks
2 tablespoons heavy or light cream


Preheat oven to 400°. Unwrap larger disk of Double-Crust Pastry Dough. Roll out and fit into a deep-dish 9-inch pie pan. Trim dough ½ inch beyond rim of pan and set aside.

Roll out remaining dough to ⅛-inch thickness and cut into strips about ¾ inch wide. Cover with a damp towel and set aside.

Mix sugar, cornstarch, and salt. Add rhubarb, orange zest, and orange juice; toss until well mixed. Turn into pastry shell and dot with butter.

Arrange dough strips over pie in a lattice pattern. Fold excess bottom crust up and over lattice edges and crimp. Brush dough with cream and sprinkle with sugar. Bake until crust is golden brown and filling is thick and bubbly, 50–60 minutes.

Double-Crust Pastry Dough


8 servings

Preparation Time

45 Minutes

Total Time

105 Minutes

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