I love a good rhubarb pie. When I was growing up we had a ton of rhubarb to use, so I was always making a rhubarb pie. This recipe is not the recipe that I used to use, but it is the closest one that I have been able to find. It was delicious, and I am looking forward to making more pies and trying a few experiments with this recipe.
Ingredients:
- 4 cups fresh rhubarb
- 1 1/3 cups white sugar
- 6 tbsp all purpose flour
- 1 tbsp butter
- 2 puff pastry pie shells (any pie crust will work but these are extra flakey, you can find them in the frozen section of the grocery store next to the pies)
Directions:
- Preheat oven to 450 F
- Unwrap the pie crusts and let them thaw at room temperature, when thawed place one pie crust in pie pan.
- Mix sugar and flour together in a bowl.
- Sprinkle 1/4 of the mixture onto the bottom of the pie crust. This will help give it a nice crisp texture as the sugars carmalize while the pie bakes
- Fill pie with rhubarb
- Sprinkle the rest of the sugar mixture over pie.
- Cut the other pie crust into thin strips
- Weave the strips on the top of the pie to make a nice pattern and dot or brush with butter. This will give the pie crust a nice golden color and help keep it from drying out.
- Serve hot with some vanilla ice cream!
Advertisement
