Best Lemony Rhubarb Pie Recipes

LEMONY RHUBARB PIE

Lemony Rhubarb Pie image

I love rhubarb from the garden, and there's nothing like this pie-which includes a happy burst of lemon-to say spring is here! -Holly Balzer-Harz, Malone, New York

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2-1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup shortening
7 to 10 tablespoons ice water
FILLING:
4 cups chopped fresh or frozen rhubarb, thawed
3/4 cup sugar
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon ground cinnamon
1 tablespoon butter
Additional sugar, optional

Steps:

In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes or overnight., Preheat oven to 425°. In a large bowl, combine the first six filling ingredients; toss to combine., On a lightly floured surface, roll one half of dough to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to fit top of pie. Place over filling. Trim, seal and flute edge. Cut slits in top. If desired, sprinkle with additional sugar. Bake 10 minutes., Reduce oven setting to 350°. Bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 403 calories, Fat 20g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 235mg sodium, Carbohydrate 51g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.

LEMONY RHUBARB PIE

Lemony Rhubarb Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 13

Ingredients

2 1/4 cup(s) all-purpose flour
3/4 teaspoon(s) salt
3/4 cup(s) shortening
7-10 tablespoon(s) ice water
FOR THE FILLING
4 cup(s) chopped fresh or frozen rhubarb, thawed
3/4 cup(s) sugar
3 tablespoon(s) all-purpose flour
2 tablespoon(s) lemon juice
1 teaspoon(s) grated lemon peel
1 teaspoon(s) ground cinnamon
1 tablespoon(s) butter
- additional sugar, optional

Steps:

In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
Preheat oven to 425°. In a large bowl, combine the first six filling ingredients; toss to combine. On a lightly floured surface, roll one half of dough to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to fit top of pie. Place over filling. Trim, seal and flute edge. Cut slits in top. If desired, sprinkle with additional sugar. Bake 10 minutes.
Reduce oven setting to 350°. Bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.