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Little Rhubarb Crumble Pie

May 15, 2012

It’s time for rhubarb!  I’ve been waiting for months to try out some new rhubarb recipes and here is the first one.

This recipe is for a half-size pie. I found a great little 6-inch pie plate at Crate and Barrel that makes such cute little pies, but when I went back to buy another one, they didn’t sell them anymore. If you want to make the pie the regular size, just double all the ingredients (crust and filling).

Rhubarb Crumble Pie with Strawberry Ice Cream


1/2 cup + 2 Tbsp flour

1/4 tsp salt

1/4 tsp sugar

1/4 cup cold butter, cut into small pieces

1-2 Tbsp cold water


1 lb. (about 3 cups) rhubarb, trimmed and cut into pieces

1/2 cup sugar

1 Tbsp cornstarch

pinch of salt

Crumble Topping:

1/4 cup flour

2 Tbsp brown sugar

1 Tbsp sugar

pinch of salt

2 Tbsp butter, cut into pieces

Mix dry ingredients for the crust. Cut in butter with a pastry blender (or two knives) until mixture resembles coarse meal with some bigger pieces remaining. Drizzle 1 Tbsp cold water over mixture and mix gently with a fork until it just begins to hold together. If it is too dry to hold together, sprinkle a little more water, a little bit at a time and mix (too much water makes tough pie crust–use the least amount you can get away with). Gather the dough into a ball. Flatten slightly, wrap with plastic wrap and chill for 30 min.

Prepare the rhubarb and mix with the rest of the filling ingredients. Set aside. Mix the dry ingredients for the crumble topping and work in the butter with your fingers until large clumps of topping form. Set aside.

crust and filling

before baking

Roll out the dough and fit it into the pie plate. Fold dough under around the rim and crimp the edges. Add filling. Top with crumble. Set pie plate on a foil or parchment-lined baking sheet. Heat oven to 400 degrees F then lower to 375 when you put the pie in. Bake for about 1 1/2 hours (cover loosely with foil it if gets dark too quickly). Let pie cool completely before serving with vanilla or strawberry ice cream.

finished pie

happy parchment

When I took the pie off the baking sheet, the parchment paper was smiling at me.

(Recipe adapted from Martha Stewart’s New Pies and Tarts)


From → Desserts

One Comment
  1. Mom permalink

    What can I say about the smiling parchment? (Picture Mom giving you a weird look….)

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