Classic Homemade Rhubarb Pie

This classic homemade rhubarb pie recipe is one that I have enjoyed since I was a kid. Homemade pie crust with a simplest rhubarb filling. My favorite spring pie!

Course Desserts & Sweet Treats

Cuisine American

Keyword from scratch, fruit filled, homemade, pie crust, rhubarb

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 400

Author Laurie McNamara

Equipment

Pyrex Glass Bakeware Pie Plate 9" x 1.2" Pack of 2

Ingredients

1 recipe pie dough

FOR THE RHUBARB PIE FILLING:

4 to 5 cups chopped fresh rhubarb or about 2½ to 3 pounds of stalks
1 cup granulated sugar plus more for the top of your pie crust
6 tablespoons unbleached all-purpose flour
3/4 teaspoon kosher salt
2 tablespoons unsalted butter
1 to 2 tablespoons whole milk or heavy cream, for brushing

US Customary - Metric

Instructions

Position an oven rack in the lower third of your oven and then preheat your oven to 425℉ (or 220℃).
Roll out the pie dough to fit a 9-inch pie plate, leaving a couple inches overhang. Keep chilled.
In a large mixing bowl, combine the chopped rhubarb with the sugar, flour and salt.
Add the filling to the bottom prepared crust and dot with the butter.
Drape the top crust over the filling, trim the excess dough and fold and crimp the edges.
Brush the top of the pie crust with milk or heavy cream and sprinkle with granulated sugar. With a paring knife, make slits in the center so any steam may escape.
Bake in your preheated oven for 25 minutes. Then reduce the temperature to 350° and bake for an additional 30 minutes more, or until the filling is bubbling and the pie crust is golden brown.*
Allow the pie to cool completely before slicing.
Serve with vanilla ice cream.

Notes

*If the edges of the pie crust are getting too brown too fast, take a sheet of aluminum foil and fold in half width-wise. Cut out a large have circle and then unfold to reveal a perfect circle. Cover the pie with the foil, you'll see that the edges are protected while the open center with allow the middle of the pie to continue to brown.

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