Dessert: United States – Illinois (Midwestern United States) – Illinois Rhubarb Pie

Serving Size: 8

Approximate Time

Prep 1 hr 10 min

Cook 1 hr 5 min

Additional 2 hrs

Total 3 hrs 40 min

Ingredients

- Pie dough (makes 2 crusts):
  - 2 1/2 cups (312 g) all-purpose flour
  - 1 tbsp (12 g) granulated sugar
  - 1 tsp (5 g) fine salt
  - 1/2 cup (113 g) unsalted butter, cold, cut into 1/2-inch pieces
  - 1/2 cup (110 g) vegetable shortening, cold
  - 6-8 tbsp (90-120 ml) ice water, as needed
- Filling:
  - 6 cups (720 g) rhubarb, trimmed and chopped into 1/2-inch pieces
  - 1 1/4 cups (250 g) granulated sugar
  - 1/3 cup (43 g) cornstarch
  - 1/4 tsp (1.5 g) fine salt
  - 1 tbsp (15 ml) fresh lemon juice
  - 1 tsp (5 ml) vanilla extract
  - 2 tbsp (28 g) unsalted butter, cut into small pieces (for dotting)
- Finishing:
  - 1 large egg (50 g) beaten with 1 tbsp (15 ml) water for egg wash
  - 1 tbsp (15 g) turbinado or coarse sugar for sprinkling (optional)

Instructions

Short Description:
A classic Midwestern tart-sweet pie made with locally grown rhubarb and a flaky double crust finished with a traditional lattice top for a crisp, homey presentation.

Regional Notes:
This Illinois version emphasizes locally grown rhubarb—noted for its bright tartness—balanced with a generous but not overpowering amount of sugar and a cornstarch-thickened filling. A two-crust pie with a woven lattice top is the common regional presentation, giving a caramelized, golden finish.

1. Make the dough: In a large bowl, whisk together flour, sugar, and salt. Using a pastry cutter or fingertips, cut cold butter and shortening into the flour until pea-sized crumbs form. Add ice water, 1 tablespoon at a time, mixing until dough just holds together when pressed. Divide into two disks, wrap, and chill at least 1 hour.
2. Prepare filling: In a large bowl, toss chopped rhubarb with granulated sugar, cornstarch, salt, lemon juice, and vanilla until evenly coated. Let sit 10 minutes so juices begin to release; stir again.
3. Preheat oven to 425°F (220°C). Place a baking sheet in the oven (to catch any drips).
4. Roll bottom crust: On a lightly floured surface, roll one dough disk to a 12-inch (30 cm) circle about 1/8-inch (3 mm) thick. Transfer to a 9-inch (23 cm) deep-dish pie pan, letting excess hang over the rim. Trim to leave about 1 inch overhang.
5. Fill pie: Spoon the rhubarb mixture into the crust, mounding slightly in the center. Dot filling with the 2 tablespoons butter pieces.
6. Make lattice top: Roll out second dough disk to a 12-inch (30 cm) circle. Cut into twelve 3/4-inch (2 cm) strips. Weave a lattice over the filling: lay 6 parallel strips across the pie, fold back every other strip halfway, place a strip perpendicular, unfold, and continue until woven. Trim strips to rim and fold the bottom and top crust edges together, pressing to seal. Crimp edges decoratively.
7. Finish crust: Brush the lattice and edges with egg wash and sprinkle the top lightly with turbinado sugar if using.
8. Bake: Place pie on the preheated baking sheet. Bake at 425°F (220°C) for 20 minutes to set and start browning. Reduce oven temperature to 375°F (190°C) and bake an additional 35–45 minutes, or until filling is bubbling through the lattice and crust is deep golden. If edges brown too quickly, cover them with foil.
9. Cool and set: Remove pie to a wire rack and cool at least 2 hours (longer if possible) so the filling sets before slicing.
10. Serve: Slice and serve warm or at room temperature; optionally with a scoop of vanilla ice cream or a dollop of whipped cream.