Old-Fashioned Rhubarb Pie

  • Active Time 30m
  • Total Time 1h 50m

Makes one 9-inch pie; serves 8

Serve this pie warm and top each slice with a big scoop of vanilla ice cream. Cooking.com Tip: For your lattice crust, use a sharp knife for cutting strips of dough or for a more decorative edge try a pastry cutter. The fluted edges turn out lightly ruffled strips of dough. This cutter also works well for making ravioli, lasagna and farfalle pasta shapes.

ingredients

  • For the Crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup cold unsalted butter, cut into small pieces
  • 6 tablespoons ice water
  • For the Filling:
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • Pinch of salt
  • 3 1/2 cups 1/4-inch-thick slices trimmed rhubarb (from about 4 to 5 stalks)
  • 1 1/2 tablespoons butter, cut into small pieces

directions

FOR THE CRUST:

Preheat oven to 425 degrees F. Whisk flour and salt in large mixing bowl to blend. Add butter and rub in with fingertips or pastry blender until mixture resembles coarse meal. Drizzle ice water over mixture a little at a time; mix in with fork or fingertips until dough just comes together. Gather into ball; divide into 2 equal pieces. Wrap each piece in plastic and refrigerate 15 minutes.

Roll out one dough piece on lightly floured work surface to 12-inch round, about 1/4-inch thick. Transfer dough to 9-inch-diameter glass or ceramic pie dish. Trim any overhang with a knife.

FOR THE FILLING:
Whisk flour, sugar and salt in large bowl to blend. Stir in rhubarb to coat well. Spoon rhubarb mixture into prepared crust. Dot mixture with butter. Roll out second dough disk on lightly floured surface to 12-inch round. Using scalloped pastry cutter, cut into 24 1/2-inch wide strips. Arrange dough strips across top of filling forming lattice and weaving strips if desired. Trim dough strips even with overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges decoratively.

Bake at 425 degrees F for 10 minutes; reduce heat to 350 degrees F. Bake until crust is golden, rhubarb is tender and juice bubbles, about 40 minutes. Cool on wire rack 15 minutes before serving.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4731

nutrition information per serving

436 calories; 20g total fat; 52mg cholesterol; 314mg sodium; 60g carbohydrates; 2g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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