This rhubarb pie is made with basic pantry ingredients and fresh rhubarb for a lovely double-crust pie that's golden outside and luscious inside.
Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
290 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.
Step 2
Line the bottom and sides of a 9-inch pie plate with one pie crust. Combine sugar and flour in a bowl; sprinkle 1/4 of the sugar mixture over the prepared bottom crust.
Step 3
Heap rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.
Step 4
Bake pie in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden brown, 40 to 45 minutes. Serve warm or cold.
Ingredients
1 tablespoon butter
6 tablespoons all-purpose flour
4 cups chopped rhubarb
1 (14.1 ounce) package double-crust pie pastry, thawed
