The Irish Way to Make Old-Fashioned Rhubarb Pie

Bake this traditional Irish Rhubarb Pie recipe with my buttery sour cream pie crust for a flaky, golden dessert that tastes like home.

Get the full written recipe here: https://www.biggerbolderbaking.com/rhubarb-pie-recipe/

🥧 Rhubarb Pie Recipe

Sour Cream Pie Crust
• 2 cups (10 oz / 284 g) all-purpose flour
• 1 teaspoon salt
• 1 cup (8 oz / 225 g) butter, cold and diced
• ½ cup (4 oz / 115 g) full-fat sour cream
Rhubarb Pie Filling
• 5 cups (1 lb 9 oz / 709 g) sliced rhubarb (about ½ inch / 2 cm pieces)
• ¾ cup (6 oz / 170 g) granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon orange zest
• 1 ½ tablespoons (¾ oz / 21 g) butter, diced
Assembly and Topping
• Egg wash
• 1 tablespoon granulated sugar

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and the creator of Bigger Bolder Baking and the Bold Baking Network. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 1,000+ videos on YouTube, Instagram, Facebook, or TikTok, or as a guest judge on Nailed It! on Netflix or Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 authority for everything baking.

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