Description
This Fresh Rhubarb Pie is the perfect dessert for showcasing the unique tangy flavor of fresh rhubarb. With a buttery, flaky crust and a balanced sweet-tart filling, this classic pie is sure to please any crowd. Simple to make with ingredients like rhubarb, sugar, and butter, this pie is a must-try for any baking enthusiast. Try variations like adding strawberries or a lattice crust for a fun twist on this timeless dessert.
Ingredients
- 1 ⅓ cups white sugar
- 6 tablespoons all-purpose flour
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 4 cups chopped fresh rhubarb
- 1 tablespoon butter
Instructions
- Preheat the oven: Set your oven to 450°F (230°C) and position the oven rack at the lowest point.
- Prepare the pie crust: Line a 9-inch pie plate with one pie crust.
- Add sugar mixture: In a bowl, combine the sugar and flour. Sprinkle a quarter of this mixture over the bottom crust.
- Add rhubarb: Place the chopped rhubarb on top of the sugar mixture.
- Add remaining sugar: Sprinkle the rest of the sugar-flour mixture over the rhubarb.
- Add butter: Dot the filling with small pieces of butter.
- Top crust: Cover with the second pie crust, sealing the edges. Cut a few slits on top for steam to escape.
- Bake: Bake for 15 minutes at 450°F (230°C), then reduce the temperature to 350°F (175°C) and bake for an additional 40–45 minutes until the crust is golden and the filling is bubbly.
- Cool: Let the pie cool before serving.
Notes
- Strawberry Variation: Combine rhubarb with fresh strawberries for a classic strawberry-rhubarb twist.
- Spices: For extra warmth, consider adding a pinch of cinnamon or nutmeg.
- Lattice Crust: For a decorative touch, opt for a lattice crust instead of a full top crust.
- Soggy Crust: To prevent sogginess, sprinkle flour and sugar on the bottom crust before adding the filling.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
