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Best Rhubarb Pie

This pie showcases the bright, tart flavor of rhubarb in a flaky, buttery crust, making it a perfect dessert for any gathering.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups chopped fresh rhubarb
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon butter cut into small pieces
  • 1 recipe of pie crust homemade or store-bought
  • 1 tablespoon lemon juice

Equipment

  • 9 inch pie dish
  • Mixing bowl
  • Rolling pin
  • Measuring cups and spoons
  • Paring knife
  • Baking sheet

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine the chopped rhubarb, sugar, flour, salt, and lemon juice.
  3. On a floured surface, roll out half of your pie crust to fit the pie dish.
  4. Carefully transfer the rolled-out crust to the pie dish. Pour the rhubarb filling into the crust.
  5. Dot the filling with small pieces of butter.
  6. Roll out the second half of the pie crust and cover the filling. Seal the edges by crimping them.
  7. Make several small slits in the top crust for venting.
  8. Bake in the preheated oven for 40-45 minutes until the crust is golden and the filling bubbles.

Notes

Serve warm with vanilla ice cream or whipped cream.