Air Fryer Rhubarb Pie
I love making Air Fryer Rhubarb Pie because nothing else captures that bright, bold, sweet-and-tart combination quite like a homemade strawberry rhubarb filling inside a golden, flaky crust. Fresh rhubarb and strawberries are cooked down with sugar, vanilla, and lemon into a thick, jammy filling that bubbles perfectly under a golden lattice top in the air fryer. The crust is buttery, flaky, and golden with a fluted edge that makes every slice look stunning. The air fryer handles it effortlessly without heating up your whole kitchen, which makes it my go-to for Easter, Mother's Day, and any spring occasion when you want a homemade dessert that truly impresses.
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour plus extra for rolling
- 1 cup unsalted butter very cold
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 tablespoons ice water
- 1 egg white
- 1 tablespoon water
- 1 ½ tablespoons brown sugar
For the Fruit Filling:
- 1 tablespoon salted butter
- 1 ½ pounds chopped fresh rhubarb
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 1 ½ pounds strawberry hulled and quartered
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Cut the butter into ½-inch cubes and freeze for 30 minutes to keep it extra cold.1 cup unsalted butter
- In a large bowl, sift together the flour, salt, and sugar. Add the cold butter and use a fork or pastry cutter to mix until the texture becomes grainy. Gradually add ice water, 2 tablespoons at a time, mixing until the dough begins to come together.2 ½ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon sugar, 6 to 8 tablespoons ice water
- Transfer the dough to a floured surface and shape it into two 6-inch circles, kneading as little as possible. Wrap each in plastic wrap and refrigerate for at least 1 hour.
- Meanwhile, heat the butter in a skillet over medium heat. Add the rhubarb and ¼ cup of sugar, cooking for about 5 minutes until slightly softened. Stir in the strawberries, remaining sugar, vanilla extract, and lemon juice. Cook for another 2-3 minutes, then remove from heat and let cool.1 ½ tablespoons brown sugar, 1 ½ pounds chopped fresh rhubarb, 1 ½ pounds strawberry, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 tablespoon salted butter
- In a small bowl, dissolve the cornstarch in 2 tablespoons of water, then mix it into the cooled fruit filling.4 tablespoons cornstarch
- On a floured surface, roll out both dough circles to about 12 inches in diameter. Fit one into a 9-inch pie plate, trimming any excess to leave a 1-inch overhang.
- Pour the rhubarb filling into the pie crust. Cut the second dough circle into thick strips and arrange them in a lattice pattern over the filling. Fold the overhanging edges from the bottom crust over the lattice edges and pinch to seal. Use your fingers to create a fluted edge.
- In a small bowl, whisk the egg whites with 1 tablespoon of water. Brush the mixture over the crust, then sprinkle with brown sugar.1 egg white, 1 tablespoon water, 1 cup granulated sugar
- Bake in the air fryer at 350°F (180°C) for 30 minutes or until the crust is golden brown and the filling is bubbling. Allow the pie to cool on a wire rack for at least 4 to 5 hours before slicing.
- Serve with vanilla ice cream or whipped cream. Enjoy!
Notes
Here are a few things I've learned from making this pie that'll help yours come out perfectly.
- Keep the butter as cold as possible: Frozen butter cubes are the key to a flaky, layered crust. If your kitchen runs warm, pop the dough back in the fridge between steps if it starts to feel soft.
- Don't overwork the dough: Mix just until the dough comes together. Overworking develops gluten and makes the crust tough instead of tender and flaky.
- Let the filling cool before assembling: Adding hot filling to the unbaked crust can make it soggy before it even gets into the air fryer. Let it cool to room temperature first.
- Dissolve the cornstarch fully: Make sure the cornstarch is completely dissolved in the water before mixing it into the fruit so the filling thickens evenly without lumps.
- Don't skip the cooling time: The filling needs at least 4 to 5 hours to set after baking. Slicing too early means a runny, messy filling that won't hold its shape.
- Flash-freeze for clean slices: If you're planning to freeze individual slices, place them on a baking sheet for 1 hour before wrapping and transferring to containers so they don't stick together.
Nutrition
Calories: 529kcalCarbohydrates: 72gProtein: 6gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 318mgPotassium: 437mgFiber: 4gSugar: 33gVitamin A: 850IUVitamin C: 58mgCalcium: 103mgIron: 2mg
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