Rhubarb Pie
Adding eggs to the filling in this Iowa rhubarb pie adds richness and helps to thicken the sweet-tart juices that collect as the pie bakes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Rolling pin
- Deep-dish pie pan
- Pastry brush
- Oven
- Refrigerator
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plastic wrap
- Spoon
Ingredients
- 3 1⁄4 cups flour
- 14 tbsp. unsalted butter, cubed and chilled, plus more, melted, for brushing
- 2 tsp. kosher salt
- 4 cups roughly chopped fresh or frozen, thawed, rhubarb
- 2 cups sugar, plus more for sprinkling
- 1 tsp. vanilla extract
- 2 eggs
- Vanilla ice cream, to serve (optional)
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