Rhubarb Pie

This rhubarb pie has a trick most recipes skip: the pastry is made with orange juice instead of water. That small swap adds a citrus warmth to the crust that pairs beautifully with rhubarb’s sharp tartness.

The filling is straightforward. Sliced rhubarb gets tossed with sugar, flour, grated orange zest, and a dash of salt. The flour thickens the juices as the rhubarb breaks down in the oven, while the orange zest ties the filling to the crust.

A lattice top is the right call here. Rhubarb releases a lot of steam as it bakes, and a full top crust traps that moisture and makes the bottom soggy. The lattice lets the steam escape and lets you see the filling bubbling, which is your best clue that the pie is done.

Kitchen Tips

• Cut the rhubarb into even 1-inch pieces so they cook at the same rate. Smaller pieces dissolve into mush, larger ones stay firm while the rest turns to sauce.
• Don’t skimp on the sugar. Rhubarb is extremely tart on its own, and one cup of sugar isn’t making this overly sweet. It’s balancing the acidity.
• Dot the butter on top of the filling before adding the lattice. It melts down through the fruit and adds richness to the juices.
• Let the pie cool for at least 20 minutes before slicing. The filling needs time to set, or it runs everywhere.

Variations

• Add 1 cup of sliced strawberries for a classic strawberry-rhubarb combination.
• Swap the orange zest for lemon zest and use lemon juice in the pastry instead of orange.
• Sprinkle the lattice top with coarse sugar before baking for extra crunch and sparkle.