Rhubarb Pie
Rhubarb pie is a great summer dessert, it is rustic, old-fashioned, easy to make, and uses few ingredients.
Ingredients
- 2 8-inch pie crusts homemade or bought
- 4 cups fresh rhubarb chopped
- 1 1/2 cups sugar
- 2 tbsp. flour
- 2 tbsp. corn starch
Instructions
- Preheat the oven to 375℉
- In a large bowl, combine the chopped rhubarb, sugar, cornstarch, and flour. Mix well and set aside.
- Prepare your crust, and divide the dough into two pieces.
- Using a rolling pin roll out the first half of the pie dough to the thickness of your likely on a lightly floured surface(skip if you are using a pre-made crust).
- Place the bottom crust in an 8-inch pie pan. Roll out the second crust.
- Spoon the rhubarb mixture from the bowl into the pie pan, be sure to scrape out the bowl so you get all of the sugar and juices! Cover the pie with the top crust, trim if needed, then crimp the edge of the pie. (you can also make a lattice crust if you like.)
- Poke a few holes in the top of the pie using a fork, or cut 3-4 slits in the top with a knife.
- Cover the edges of the pie with foil or a silicone pie crust shield and place it in the oven.
- Bake for 25min, then remove the foil or the silicone pie crust shield and bake for another 25min, or until the top has turned a very light golden brown
- Allow the pie to rest for 15-20 before serving.*
Notes
Rhubarb is great served with whipped cream or vanilla ice cream!
*Personally I think is best served after it has been allowed to sit at room temperature overnight.
A trick I like to use when baking pies is to place a foil-lined baking sheet on the oven rack below the pie. This will catch any excess liquid from the filling of the pie that might spill over
The pie will last on the counter for 3-5 days. And can easily be heated in the oven at 200F, until warm.
Nutrition
Serving: 1sliceCalories: 173kcalCarbohydrates: 44gProtein: 0.4gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.03gSodium: 2mgPotassium: 5mgFiber: 0.1gSugar: 37gVitamin A: 0.003IUCalcium: 1mgIron: 0.2mg
Tried this recipe?Let us know how it was!