This rhubarb pie is simply delicious! My mom used to grow rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made!
Ingredients
- ⅓ cups white sugar: 1 piece
- all-purpose flour: 6 Tbsp
- double-crust pie pastry: 1 pack (14.1 ounce pack, thawed)
- rhubarb: 4 cups (chopped)
- butter: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.
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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.
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Heap rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.
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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.
