Rhubarb Pie

My dad grows Rhubarb in his garden and always pressuring me to use it!! I cut some up and peeled it and looked for some recipes, I made two pies in one night, but this one being the first. It came out great it looked beautiful and tasted good and I really couldn’t believe how EASY it was . Are pies always this easy??

  • Pre made Pie Crust

  • 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces

  • 1 cup sugar

  • 2 tablespoons cornstarch

  • Pinch of salt

  • Crumble Topping:

  • 3/4 cup all-purpose flour

  • 1/3 cup packed light-brown sugar

  • 3 tablespoons granulated sugar

  • Pinch of salt

  • 6 tablespoons cold unsalted butter (cut into small pieces)

  1. STEP 1

    Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.

  2. STEP 2

    Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.

  3. STEP 3

    Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.

  4. STEP 4

    Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

Success!!! 

Thanks Martha!! 

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One thought on “Rhubarb Pie

  1. Pingback: Strawberry Rhubarb Pie | Senior Year 2 Real World

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