Happy National Pi Day

Today is March 14th—National Pi Day! That’s right, 3.14, the magical number that celebrates the mathematical constant π (pi), but around here, we like to celebrate it a little differently… with a slice of actual pie. And honestly, is there anything more perfect than a fresh-baked rhubarb pie to mark the occasion?

At our community garden, we think Pi Day is the perfect excuse to slice into something sweet and celebrate the simple joys of seasonal, homegrown goodness. That tangy burst of rhubarb, straight from the garden, nestled in a flaky, buttery crust—now that’s a pie worth celebrating. We’re proud to grow rhubarb right here in the garden for our members to share, and there’s nothing quite like seeing those bold red stalks sprout in early spring, just begging to be baked into something delicious. So go ahead—embrace your inner math nerd, grab a fork, and celebrate Pi Day the tastiest way we know how.

Fresh-from-the-Garden Rhubarb Pie

Sweet, tart, and utterly comforting—this pie celebrates the bold, old-fashioned flavor of rhubarb with just the right balance of sugar and spice. Always use freshly harvested, crisp stalks for the best flavor.

Pictured is a Strawberry Rhubarb pie, which is amazing as well. We couldn’t find a photo of just a rhubarb pie. We don’t grow strawberries in our garden, so we’ll focus on the beautiful ‘barb.

Ingredients

For the filling:

  • 4 cups fresh rhubarb, chopped into ½-inch pieces (about 1½ lbs)
  • 1¼ cups granulated sugar
  • ¼ cup light brown sugar
  • ¼ cup all-purpose flour
  • 1 tbsp cornstarch (for thickening without clouding)
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger (optional, but adds a lovely warmth)
  • Pinch of sea salt
  • 1 tsp pure vanilla extract
  • 1 tbsp local unsalted butter, cut into small cubes
  • Zest of ½ a lemon (adds brightness)

For the crust: (Feel free to use your favorite crust recipe, but here’s my go-to buttery, flaky one—made with local creamery butter.)

  • 2½ cups all-purpose flour
  • 1 tsp fine sea salt
  • 1 tbsp sugar
  • 1 cup (2 sticks) cold unsalted butter, diced
  • 6–8 tbsp ice-cold water (or use cold buttermilk for extra flavor)

For finishing:

  • 1 egg, beaten with 1 tbsp water (egg wash)
  • Raw or turbinado sugar for sprinkling on top

Instructions

1. Make the pie crust:

  • In a large bowl, mix flour, salt, and sugar.
  • Cut in the cold butter until the mixture resembles coarse crumbs (pea-sized bits of butter should remain).
  • Gradually add cold water or buttermilk, just until dough holds together.
  • Divide into two discs, wrap in parchment or beeswax wrap, and chill for at least 1 hour.

2. Prepare the filling:

  • In a large bowl, combine rhubarb, sugars, flour, cornstarch, cinnamon, ginger, salt, vanilla, and lemon zest. Let sit for 15–20 minutes while you roll out the crust (this helps the flavors marry and gives you a juicier, more balanced filling).

3. Assemble the pie:

  • Preheat oven to 400°F (200°C).
  • Roll out one crust and place it in a 9-inch pie plate. Trim edges, leaving about a 1-inch overhang.
  • Spoon in the rhubarb filling and dot the top with butter.
  • Roll out second crust and place on top (or cut strips to create a lattice). Crimp edges.
  • Brush with egg wash and sprinkle with sugar.

4. Bake:

  • Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake another 30–35 minutes, or until crust is golden and filling is bubbling thickly.
  • If the edges start browning too quickly, tent them with foil.

5. Cool and serve:

  • Let the pie cool at least 2–3 hours to allow the filling to set. Serve warm or room temp with a scoop of local vanilla ice cream or a dollop of whipped cream.