Description
My first experience with rhubarb was eating this pie, years ago. Ever since I developed a new love and try to sneak it into all sorts of baked goods. It is only available, in most stores, fresh during the summer months. So run! Get some fresh rhubarb, and make this pie.
Ingredients
Scale
1 recipe of Grandma Rhea’s Pie Crust OR Ultimate All-Butter Pie Crust Recipe
4 cups of fresh rhubarb, cut in 1 inch slices
1 2/3 cups of sugar
1/3 cups of all purpose flour
1/4 teaspoon of salt
1 tablespoon of butter cut in small pieces
Instructions
- Preheat oven to 425 degrees F.
- Prepare pie crust according to recipe directions and set aside.
- Combine the rhubarb, sugar, flour, and salt in a large mixing bowl.
- Let sit for 15 minutes.
- Fill the pie shell with the rhubarb mixture, and dot with butter pieces.
- Place the top crust on the pie and make slits for proper venting.
- Seal the sides of the pie by pinching the upper and under layers together with your fingers.
- Bake pie at 425 F for 15 minutes. Then turn it down to 350 F and bake for an additional 45 minutes.
Notes
Serve warm with ice cream!
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Sweet
- Method: American
- Cuisine: American