Description
Fresh Rhubarb Pie is a classic dessert with a tart and sweet filling, buttery crust, and a delightful balance of flavors that everyone will love.
Ingredients
Scale
- 4 cups of fresh rhubarb, chopped
- 1 ½ cups of granulated sugar
- 1/4 cup of all-purpose flour
- 1/4 teaspoon of salt
- 1 tablespoon of lemon juice
- 1 tablespoon of butter, cut into small pieces
- 1 double pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C). Prepare the pie crust by rolling it out and placing it into a 9-inch pie pan. Pinch the edges to create a decorative border.
- In a mixing bowl, combine the chopped rhubarb, sugar, flour, salt, and lemon juice. Stir gently and let the mixture sit for 15 minutes to release the moisture.
- Pour the rhubarb mixture into the pie crust and dot the filling with butter. Place the second crust over the filling, either slitting it for steam to escape or creating a lattice design. Seal the edges.
- Bake the pie at 425°F (220°C) for 15 minutes. Reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes until the crust is golden and the filling is bubbling.
- Remove the pie from the oven and cool for at least 1 hour before serving to allow the filling to set.
Notes
- Ensure you use tender, young rhubarb for a pleasant texture and avoid older, stringy stalks.
- Let the rhubarb mixture sit before baking to allow excess moisture to escape, achieving the right filling consistency.
- To prevent the pie edges from over-browning, use a pie shield or aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the pie)
- Calories: 280
- Sugar: 35g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Fresh Rhubarb Pie, Rhubarb Pie, Tart Rhubarb Pie, Classic Rhubarb Pie, Homemade Rhubarb Pie, Easy Rhubarb Pie