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Fresh Rhubarb Pie
Fresh Rhubarb Pie
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Homemade rhubarb pie with fresh tangy rhubarb filling and flaky golden crust.
Ingredients:
  • 1.3333333730698 cups white sugar
  • 6 tablespoons all-purpose flour
  • 1 (14.1 ounce) package double-crust pie pastry, thawed
  • 4 cups chopped rhubarb
  • 1 tablespoon butter
Instructions:
  • Collect all the ingredients and preheat the oven to 450 degrees F (230 degrees C), positioning the oven rack at the lowest level.
  • Place one pie crust in a 9-inch pie plate, ensuring it covers the bottom and sides. In a bowl, mix sugar and flour, then sprinkle a quarter of the sugar mixture on top of the prepared crust.
  • Pile rhubarb generously on the bottom crust before sprinkling with the rest of the sugar mixture. Add small pieces of butter all over the rhubarb and top with the second crust.
  • Bake the pie at the initial high temperature for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake for an additional 40 to 45 minutes, until the filling bubbles and the crust turns golden brown.
  • Enjoy this dish either warm or cold. Bon appétit!

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