Description
This Fresh Rhubarb Pie is the perfect balance of tartness and sweetness, featuring a flaky, buttery crust filled with vibrant rhubarb filling. Ideal for spring and summer gatherings, this simple yet delicious pie will be a hit at any event.
Ingredients
- 1 cup white sugar
- ¼ cup all-purpose flour
- 4 cups fresh rhubarb, chopped
- 2 tablespoons butter, cut into small pieces
- 1 package (14.1 ounces) double-crust pie pastry, thawed
Instructions
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Preheat the Oven:
- Set the oven to 450°F (230°C).
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Prepare the Pie Crust:
- Fit one pie crust into a 9-inch pie plate, pressing gently to line the bottom and sides.
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Prepare the Filling:
- In a large bowl, combine sugar and flour.
- Toss the chopped rhubarb with the sugar-flour mixture until evenly coated.
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Assemble the Pie:
- Pour the rhubarb filling into the prepared crust.
- Dot the filling with small pieces of butter.
- Cover with the second pie crust, trimming excess dough and sealing the edges. Cut small slits in the top crust to allow steam to escape.
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Bake:
- Bake for 15 minutes at 450°F, then reduce the oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the crust is golden and the filling is bubbly.
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Cool and Serve:
- Allow the pie to cool for at least 1 hour before serving to set the filling.
Notes
- Strawberry Rhubarb Pie: Add 2 cups of sliced strawberries for a classic combination.
- Cinnamon Twist: Add ½ teaspoon of ground cinnamon to the sugar-flour mixture for extra warmth.
- Nutty Crust: Fold ¼ cup of chopped nuts into the crust for added crunch
