* PLUS 2 hours cooling time
Photo by Erik Putz
Hello, spring! It's officially rhubarb season, and with its fancy-looking crust, this pie is a cut above the rest.
, (such as Tenderflake), at room temperature
, thawed in the fridge overnight
1 1/4 cups
- Position rack in lower third of oven, then preheat to 375F. Line a baking sheet with parchment paper. Remove one pie crust from foil pan and lay flat on prepared sheet. Refrigerate both pie crusts in the fridge until ready to use.
- Combine rhubarb and granulated sugar in a large saucepan set over medium-high. Bring to a boil, 8 to 9 min. Reduce heat to medium. Cook, stirring often, until mixture thickens, 13 to 15 min. (Time will depend on water content of rhubarb—thickened mixture should measure about 2 cups.) Stir vanilla with cornstarch and 1 tbsp water in a small bowl. Stir into rhubarb mixture.
- Remove baking sheet from fridge. Transfer crust and parchment to counter. Use cookie cutters to cut out desired shapes from flat pastry and set aside.
- Place chilled pie crust still in foil on baking sheet and pour in rhubarb mixture. Top with cut-outs. Brush cut-outs with 1/2 tsp water, then sprinkle with coarse sugar.
- Bake until crust is golden brown, 18 to 20 min. Transfer pie to a rack to cool completely. Refrigerate until filling is firm, about 1 hour.
Instead of a traditional lattice top, use pretty cookie cutters to give your pie more personality.
Nutrition (per serving)
- 2 g,
- 53 g,
- 11 g,
- 1 g,
- 113 mg.
Originally published in the Today’s Parent May/June 2020 issue. Photo by Erik Putz.