Rhubarb and pear pie

Is there anything better than a warm pie on a cold day?

  • 1 hr 40 mins cooking
  • Serves 12
  • Print
This vibrant pie pairs the tartness of rhubarb with the sweetness of pears and a buttery pastry crust for the ideal winter dessert.
Looking for more sweet pie recipes?


  • 2½ cups (375g) plain flour
  • ⅔ cup (150g) caster sugar
  • 250 grams cold butter, chopped
  • 1 egg yolk
  • 1 egg, beaten lightly
  • ¼ cup (55g) demerara sugar
Rhubarb & pear filling
  • 1 kg trimmed rhubarb stalks, chopped (see tip)
  • 3 corella pears (540g), cut into 2cm pieces
  • ½ cup (110g) caster sugar
  • ⅓ cup (95g) crystallised ginger, chopped
  • 2 teaspoons vanilla bean paste


  • 1
    1 Preheat oven to 180°C/350°F; make rhubarb and pear filling. Place rhubarb, pear and sugar in an ovenproof dish; roast for 30 minutes. Transfer rhubarb mixture to a medium saucepan; cook, stirring, over high heat for 5 minutes or until thick. Cool. Stir in ginger and vanilla. Cover; refrigerate until required.
  • 2
    Meanwhile, in this order, place flour, sugar and butter in a food processor (butter should not be on the base). Pulse a few times until mixture resembles coarse crumbs. Add egg yolk and 1½ tablespoons of the beaten egg; pulse until ingredients just come together. Reserve remaining beaten egg. Knead pastry gently on a lightly floured surface. Divide pastry in half; flatten rounds into discs. Wrap in plastic wrap; refrigerate for 30 minutes.
  • 3
    Lightly grease a 24cm (9½in) round loose-based tart tin. Roll out one portion of pastry between sheets of baking paper until large enough to line tin. Ease pastry into base and side; trim edge. Prick base all over with a fork. Cover; freeze for 10 minutes.
  • 4
    Roll remaining pastry to a 26cm (10½in) round. Place on a tray; cover, refrigerate until required.
  • 5
    Preheat oven to 180°C/350°F. Place tin on an oven tray; line pastry with baking paper, fill with dried beans or rice. Bake pastry for 10 minutes. Carefully remove paper and beans; bake for a further 10 minutes or until golden brown.
  • 6
    Spoon rhubarb filling into pastry case. Lightly brush edge of the baked pastry case with a little of the remaining beaten egg. Cut rolled pastry into 1.5cm (¾in) strips. Place strips on top of filling, weaving as you go, to form a lattice pattern; trim ends. Brush pastry with a little more beaten egg; sprinkle pie with demerara sugar. Return pie to oven tray.
  • 7
    Bake pie on the top oven shelf for 25 minutes or until pastry is golden and crisp. Leave pie on tray for 20 minutes; transfer to a wire rack to cool.
  • 8
    Rhubarb and pear filling can be made up to 2 days ahead; keep refrigerated. Pastry can be made a day ahead; keep refrigerated.Serve with vanilla crème anglaise.

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