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Rhubarb Pie
Rhubarb Pie
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Prep Time:
25 minutes
Total Time:
3 hours 20 minutes
Easy and delicious Rhubarb Pie recipe with flaky crust and sweet-tart filling. Simple but impressive dessert for summer.
Ingredients:
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 to 2 1/3 cups sugar
  • 2/3 cup all-purpose flour
  • 1 teaspoon grated orange peel, if desired
  • 6 cups chopped (1/2-inch pieces) fresh rhubarb
  • 1 tablespoon cold butter, if desired
Instructions:
  • Preheat oven to 425°F and gently press 1 pie crust into a 9-inch glass pie plate.
  • Combine the sugar, flour, and orange peel in a large bowl. Add the rhubarb and mix well. Transfer the mixture into a pastry-lined plate. Scatter small pieces of butter over the rhubarb.
  • Top with second crust; crimp edges to seal. Cut slits in top crust and shield edges with foil to avoid over-browning.
  • Bake for 50-55 minutes, until the crust is a beautiful golden brown and the juices start bubbling through the slits in the crust. Remove foil in the last 15 minutes of baking. Let it cool on a rack for at least 2 hours before serving.

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