Grandma Bertha’s Rhubarb Pie is a family favorite passed down for generations in my family. Bertha was my belly laughing German grandmother
My grandmother and grandfather raised their family on a small farm during the Great Depression. They grew all the food they ate and shared, including an abundance of fruits and vegetables. Grams was a genius
If you are lucky enough to have a rhubarb patch growing in your yard, you know how hardy and abundant this plant can be. Bertha grew a massive amount of rhubarb and each year, she would spend the summer baking, canning, and stewing this tart vegetable (yes, it’s not a fruit) into something wonderful. Her rhubarb pie was my favorite and I can hardly wait until the summer harvest to fill my freezer with this irresistible baked dessert.
Like long-held traditions, recipes change from generation to generation, creating a new interpretation of the original. Sometimes it’s improved, sometimes not. I will admit, since gaining a broader understanding of ingredients including which to avoid and which to embrace, I have made some adjustments to my grandmother’s Rhubarb pie.
In the past, when ingredients
Instead, I use an organic vegetable shortening by Spectrum for my pie crust. Made from sustainable palm oil, it has zero grams of fat and is non-hydrogenated so it makes an excellent alternative for lard, margarine, and even butter. Rolling out the pie crust takes
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest,
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|Prep Time||25 minutes|
|Cook Time||35-55 minutes|
- 2 1/2 cups all-purpose organic flour plus extra for dusting
- 1 teaspoon salt
- 1 cup organic vegetable shortening I use Spectrum brand
- 1 large organic egg, beaten
- 1 tablespoon white vinegar
- 1/2 cup cold water
- 7-8 stalks rhubarb,chopped
- 2/3 cup granulated sugar
- 1 teaspoon all-purpose flour
- 4 tablespoons cold butter cut into 1/2-inch pieces
Crust - recipe makes a double pie crust
- To make the dough for the pie crust, add flour, shortening, and salt to a medium mixing bowl. Using a pastry cutter or your fingers, cut the ingredients together until dough becomes course. Make a small well in the center of the dough.
- In a small bowl, whisk the egg and pour into the center of the dough. Add the vinegar and half the water. Using your hands, knead the dough lightly until it forms a clumpy dough, adding more water until it forms a soft pliable dough. (Do not overwork the dough or it will become stiff).
- Divide dough into 2 equal parts, placing one piece of the dough in the center of a floured parchment paper. Cover with plastic wrap and refrigerate remaining dough. (NOTE: This recipe makes one double crust pie.
- To form the pie shell, begin rolling dough outward in each direction until you achieve a 14-inch round crust. Lay a 9-inch pie plate face down on top of dough. Gently flip the parchment paper and pie plate over together, gently fitting crust into bottom and sides of the plate. Peel parchment paper away from the dough, lightly pressing dough down into the plate.
- In a medium bowl, stir the sugar and 1 teaspoon flour together, add the rhubarb and toss until evenly coated. Pour rhubarb into the pie crust keeping the center slightly higher than the sides. Lightly sprinkle nutmeg over the top of rhubarb. Add the butter to the top of the pie.
- Remove the second dough ball from refrigerator and repeat the rollout process. Gently lay top crust over pie, pinch sides together with a fork.
- Using a sharp knife, trim dough that overhangs pie plate. Using your fingers, gently tap around the pie crusts edge to seal crusts together.
- Using a pastry brush, gently brush milk over crust to create a golden finish when pie is baked.
- Using a butterknife, cut slits into the top of the pie crust
- Bake at 350° F. for 35-50 minutes, or until crust is golden brown and rhubarb is bubbling in the pie plate. Remove from oven and brush a light coat of butter over entire top of pie crust while it is still warm.
- Let pie rest for 15 minutes before serving. Enjoy hot or cold with vanilla ice cream.
Yum, this is pretty much the same recipe I use to make rhubarb pie which also came from my Grandmother! I have featured this recipe in our roundup, 7 Of The Best Fruit Pie Recipes. You can view it here if you like, https://www.diythought.com/7-of-the-best-fruit-pie-recipes/ Thank you for this great recipe!
Thank you for including my Grandmother’s rhubarb pie recipe in your post, “7 of the best fruit pie recipes”! My grandmother would be proud!