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Fresh Rhubarb Pie

Pie.Chef's picture
Ingredients
  Sugar 1 1⁄4 Cup (20 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1 Dash
  Rhubarb 4 Cup (64 tbs), cut into 1 inch pieces
  Pastry for double crust pie 1
  Butter/Margarine 2 Tablespoon
Directions

In mixing bowl combine sugar, flour, and salt.
Stir in rhubarb pieces; toss gently to coat fruit.
Let fruit mixture stand for 15 minutes.
Meanwhile, prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
Turn rhubarb mixture into pastry-lined pie plate.
Dot with butter or margarine.
Cut slits in top crust for escape of steam; place pastry atop filling.
Seal and flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake pie in 375° oven for 25 minutes.
Remove foil and bake for about 25 minutes more or till golden.
Serve warm, or cool on rack before serving.
Top each serving with a scoop of vanilla ice cream, if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Rhubarb

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