Dessert: United States – Iowa – Iowa Rhubarb Pie

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 55 min

Additional 2 hrs 15 min

Total 2 hrs 30 min

Ingredients

- For the crust:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (227 g) unsalted butter, very cold, cut into 1/2-inch (1 cm) cubes
- 6–8 tbsp (90–120 ml) ice water

- For the filling:
- 4 cups (480 g) chopped rhubarb (trimmed, 1/2–3/4-inch / 1–2 cm pieces)
- 1 1/4 cups (250 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 1/8 tsp (0.5 g) fine salt
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 1/8 tsp (0.5 g) ground nutmeg (optional)
- 2 tbsp (28 g) unsalted butter, cut into small pats

- For finishing:
- 1 large egg + 1 tbsp (15 ml) water, beaten (egg wash)
- 1 tbsp (15 g) coarse sugar (turbinado) for sprinkling

Instructions

Short Description:
A classic Midwestern double-crust pie featuring tart, locally grown rhubarb balanced with sugar and a cornstarch-thickened filling, finished with a traditional lattice top and coarse-sugar sparkle.

Regional Notes:
Iowa's version emphasizes abundant homegrown rhubarb and a visible lattice crust; the filling is tuned to balance the pronounced tartness of fresh rhubarb rather than masking it. This Midwestern pie is sweeter than some New England styles but still maintains a bright, tangy finish.

1. Make the dough: In a large bowl whisk together flour, salt, and sugar. Cut in cold butter with a pastry cutter or your fingers until mixture resembles coarse crumbs with some pea-sized pieces remaining.
2. Add ice water 1 tablespoon at a time, tossing gently, until dough just comes together when pinched (about 6–8 tbsp). Do not overwork.
3. Divide dough into two disks (one slightly larger for bottom), wrap in plastic, and chill at least 1 hour (or up to 2 days in refrigerator).
4. Preheat oven to 425°F (220°C). Place a baking sheet in the oven to preheat (catches drips and helps bottom crust bake).
5. Roll the larger dough disk on a lightly floured surface to a 12-inch (30 cm) circle. Fit into a 9-inch (23 cm) deep-dish pie plate, letting excess hang over. Trim to about 1/2 inch (1.3 cm) overhang.
6. Prepare filling: In a large bowl combine chopped rhubarb, granulated sugar, cornstarch, salt, lemon juice, vanilla, and nutmeg (if using). Toss until rhubarb is evenly coated and sugar looks slightly damp.
7. Pour filling into prepared bottom crust and distribute evenly. Dot filling with the 2 tbsp (28 g) butter.
8. Roll the second dough disk to about 12 inches (30 cm). Cut into 10–12 strips about 3/4–1 inch (2 cm) wide. Lay half the strips evenly across the filled pie. Weave the remaining strips perpendicular to form a lattice, pressing ends into the bottom crust overhang and trimming excess.
9. Fold bottom and top crust edges together and crimp or flute to seal. Brush entire top crust and exposed edges with egg wash and sprinkle with coarse sugar.
10. Bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C). Continue baking for 30–35 minutes more, until crust is deep golden and filling is bubbling through the lattice. If edges brown too quickly, shield them with foil or a pie ring after 25 minutes.
11. Remove pie to a wire rack and cool at least 2 hours (preferably longer) so the cornstarch filling sets. Serve warm or at room temperature; excellent with vanilla ice cream or whipped cream.