Instructions
- Prepare the pie crust: In a large bowl, whisk together flour and salt. Cut in butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C).
- Roll out half of the dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
- In a large bowl, combine rhubarb, sugar, flour, and cinnamon. Toss gently to coat.
- Pour the rhubarb mixture into the pie crust. Dot with butter pieces.
- Roll out the remaining dough to a 12-inch circle. Cut into strips and arrange in a lattice pattern over the filling. Trim and crimp the edges.
- Brush the lattice top with egg wash and sprinkle with sugar.
- Bake for 20 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely on a wire rack before serving.
Key Terms Explained
| Term | Explanation | Why it matters here |
|---|---|---|
| Gluten | Gluten is a protein found in wheat, barley, and rye. It’s what gives dough its elasticity and helps baked goods hold their shape. | Gluten is developed in pie crust. Overworking the dough leads to too much gluten, resulting in a tough crust. Handle gently! |
| Endothermic Reaction | This is a reaction that absorbs heat from its surroundings. Baking a pie involves endothermic reactions as the ingredients cook and change. | The pie absorbs heat from the oven to cook. This causes the crust to bake and the filling to thicken. |
| Lipogenesis | Lipogenesis is the metabolic process through which your body converts excess carbohydrates (like from the sugar in this pie) into fatty acids and triglycerides. | Too much sugar from pie can cause fat increase. Enjoy it occasionally as a treat, not part of your daily routine! |
The Truth About This Recipe
The Truth About This Recipe: Rhubarb pie is delicious, but it’s definitely a treat. It has high sugar and calories. Don’t trick yourself into thinking it’s ‘healthy’ just because it has fruit. Enjoy a slice or two, but remember that a balanced diet and exercise are still key for weight management. There is no magic pie for weight loss. Enjoy this pie as part of a balanced lifestyle.
Move Your Body
Enjoy your slice, then take a walk or do some gardening! A 30-minute walk can burn around 150-200 calories, helping to balance your energy intake. Every bit of movement counts.
Delicious Variations
For a *healthier* twist, try using whole wheat flour for the crust or adding a crumble topping made with oats and nuts. To make it *keto*, you’d need to completely rework the recipe with almond flour, sugar substitutes, and a different filling (this is not a keto-friendly recipe). A *Mediterranean* spin could involve adding citrus zest to the filling and walnuts to the crust.
Healthier Alternatives
Reduce sugar by 1/4 cup (still sweet, fewer calories), use whole wheat pastry flour instead of all-purpose (more fiber), and add a touch of lemon zest (boosts flavor without adding calories). These simple swaps make the pie slightly more nutritious without sacrificing taste.
Serving Suggestions
Serve warm with a dollop of plain Greek yogurt (higher protein, lower sugar than ice cream) or a small scoop of vanilla ice cream (watch the portion size!). Avoid serving with other high-sugar items like sweetened whipped cream or rich sauces, as it will amplify the calorie load.
Storage Instructions
Store leftover pie, tightly covered, in the refrigerator for up to 3 days. For longer storage, you can freeze the baked pie for up to 2 months. Thaw in the refrigerator before serving.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes, you can! Thaw the rhubarb and drain off any excess liquid before using it in the recipe.
How do I prevent a soggy bottom crust?
Blind baking the crust before adding the filling helps to prevent a soggy bottom. Also, make sure the pie is fully cooled before slicing.
Can I make this pie ahead of time?
Yes, you can bake the pie a day ahead of time and store it in the refrigerator. Reheat gently before serving if desired.
Is this pie good for weight loss?
This pie is a treat and should be enjoyed in moderation. It’s relatively high in sugar and calories, so it’s not a weight-loss food. Consider it part of your overall calorie goals.
How can I make this pie lower in calories?
Reduce the amount of sugar, use a smaller portion size, and opt for healthier toppings like plain Greek yogurt instead of ice cream.
Conclusion
Rhubarb pie is a celebration of flavor, so enjoy it! Remember, there’s no guilt in indulging responsibly. Focus on balancing your food choices throughout the week and staying active. This pie can be part of a happy, healthy lifestyle. Savor each bite.
