Floy Belle Bowen's Rhubarb Pie

This is a no-fuss, heirloom-style rhubarb pie that lets the fruit do the talking. Six ingredients, a double crust, and a filling that’s bracingly tart with enough sugar to balance the rhubarb’s pucker.

The egg in the filling is a smart old-school trick. It binds with the flour to thicken the juices as the pie bakes, so you get a set, sliceable filling instead of a soupy mess running all over the plate. Lightly beating the egg before mixing it in distributes it evenly through the rhubarb.

The two-temperature bake is what gives you a great crust. Starting hot at 400°F (200°C) sets the pastry quickly and gets that initial puff and browning. Dropping to 350°F (175°C) for the remaining hour lets the filling cook through gently without burning the edges.

Score the top crust before placing it on. Those slits let steam escape so the pastry stays crisp instead of turning soggy from trapped moisture.

Kitchen Tips

• Use fresh, firm rhubarb stalks. Limp or stringy ones break down too much and lose texture.
• Dice the rhubarb into even pieces so it cooks uniformly. Large chunks will still be tough when the small ones are mush.
• Shield the pie crust edges with foil if they brown too fast during that long bake.
• Let the pie cool at least 30 minutes before slicing. The filling needs time to set up.

Variations

• Toss in a cup of sliced strawberries for a classic strawberry-rhubarb combination.
• Add a teaspoon of vanilla extract or a pinch of cardamom to the filling for warmth.
• Use a lattice top crust for a prettier presentation and extra steam venting.