Dessert: United States – Kansas, Great Plains United States – Kansas Rhubarb Pie

Serving Size: 8

Approximate Time

Prep 40 min

Cook 1 hr

Additional 2 hrs 10 min

Total 2 hrs 10 min

Ingredients

- 2 1/2 cups (320 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 12 tbsp (170 g) unsalted butter, cold and diced
- 6 tbsp (84 g) vegetable shortening, cold and diced
- 6 to 8 tbsp (90 to 120 ml) ice water
- 5 cups (about 600 g) rhubarb, trimmed and cut into 1/2-inch (12 mm) pieces
- Optional: 2 cups (about 300 g) hulled strawberries, halved or quartered (if using, see instructions for sugar adjustment)
- 1 1/4 cups (250 g) granulated sugar (reduce to 1 cup / 200 g if using strawberries)
- 1/3 cup (45 g) cornstarch
- 1/4 tsp (1.5 g) fine salt
- Zest of 1 lemon (about 1 tsp / 2 g)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (28 g) unsalted butter, cut into small pieces (for dotting)
- 1 large egg (for egg wash)
- 1 tbsp (15 ml) water (for egg wash)
- 1 tbsp (15 g) coarse sugar or turbinado sugar for sprinkling (optional)

Instructions

Short Description:
A classic midwestern fruit pie featuring tangy rhubarb in a sugar-thickened filling baked in a simple, flaky double crust; strawberries are optional for added sweetness.

Regional Notes:
The Kansas version emphasizes a straightforward, flaky pastry and a filling that balances the tartness of garden rhubarb with just enough sugar; many Kansans optionally fold in strawberries in spring to mellow the tartness rather than rely on heavy spices or complex thickeners. The result is a clean, bright dessert typical of Great Plains home baking.

1. Make the crust: In a large bowl whisk together 2 1/2 cups (320 g) flour, 1 tsp (6 g) salt, and 1 tbsp (12 g) sugar. Add 12 tbsp (170 g) cold diced butter and 6 tbsp (84 g) cold diced shortening. Cut the fats into the flour with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
2. Add ice water 1 tbsp (15 ml) at a time, mixing gently until the dough just holds together when squeezed. Start with 6 tbsp (90 ml) and add up to 2 tbsp (30 ml) more if needed. Do not overwork.
3. Divide dough into two disks, flatten slightly, wrap in plastic, and chill at least 1 hour (or up to 2 days) until firm.
4. Preheat oven to 400°F (200°C). Place a rimmed baking sheet in the oven to heat (this helps the bottom crust bake crisp).
5. Prepare filling: In a large bowl combine 5 cups (about 600 g) rhubarb and optional 2 cups (about 300 g) strawberries (if using). Add 1 1/4 cups (250 g) granulated sugar — if you included strawberries reduce sugar to 1 cup (200 g). Sprinkle 1/3 cup (45 g) cornstarch, 1/4 tsp (1.5 g) salt, lemon zest, and 1 tbsp (15 ml) lemon juice over the fruit and toss gently until evenly coated.
6. Roll out one chilled dough disk on a lightly floured surface to a 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Fit into a 9-inch (23 cm) deep-dish pie plate, letting excess hang over the rim. Chill the lined pie plate 10 minutes while you roll the top crust.
7. Pour the fruit mixture into the chilled crust and dot the top with the 2 tbsp (28 g) pieces of butter, spacing them evenly.
8. Roll the second dough disk to a 12-inch (30 cm) circle and place over the filling. Trim both crusts to 1/2 inch (12 mm) overhang, fold under, and crimp to seal. Cut 4 to 6 vents in the top crust to release steam or make a lattice if you prefer.
9. Make egg wash by beating 1 large egg with 1 tbsp (15 ml) water; brush the top crust lightly. Sprinkle 1 tbsp (15 g) coarse sugar over the top if desired.
10. Place the pie on the preheated baking sheet and bake at 400°F (200°C) for 20 minutes. Without opening the oven, reduce heat to 375°F (190°C) and continue baking for 30–40 minutes more, until the crust is golden and filling is bubbling through the vents. If edges brown too quickly, shield with foil for the last 15–20 minutes.
11. Remove pie from oven and let cool on a rack at least 2 hours to allow the filling to set before slicing. Rhubarb pies are easier to slice once fully cooled.
12. Serve warm or at room temperature, plain or with a scoop of vanilla ice cream or a dollop of whipped cream.