Tips for Success
Use fresh, firm rhubarb stalks
Add a bit of flour or cornstarch to prevent a runny filling
Chill your dough before rolling for a flakier crust
Tent the pie with foil if the edges brown too quickly
Ingredients
1 double pie crust (store-bought or homemade)
4 cups chopped rhubarb (½-inch pieces)
1½ cups granulated sugar
¼ cup all-purpose flour
1 tablespoon butter, cut into small pieces
1 egg (optional, for egg wash)
1 tablespoon milk (optional, for egg wash)
Directions
Preheat oven to 425°F.
Roll out one pie crust and place in a 9-inch pie dish.
In a mixing bowl, combine chopped rhubarb, sugar, and flour. Toss well to coat.
Pour the rhubarb mixture into the prepared pie crust. Dot with butter.
Roll out the second crust and place over the top. Trim and crimp edges to seal. Cut a few slits for steam to escape.
Optional: brush top crust with a mixture of egg and milk for a golden finish.
Bake at 425°F for 15 minutes, then reduce oven to 350°F and bake an additional 35–40 minutes or until the crust is golden and filling is bubbly.
Cool completely before slicing.
Additional Tips or Variations
Mix in a handful of strawberries for a twist
Sprinkle a little cinnamon or nutmeg for depth
Top with a streusel crumble instead of a second crust
Serve with whipped cream or vanilla ice cream