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Rhubarb Pie

Prep 25 min
Total 3 hr 20 min
Servings 8

Here’s the only recipe you’ll ever need for a classic rhubarb pie. The mix of sweet sugar and tart rhubarb come together between a flaky crust for the perfect summertime pie. MORE + LESS -

Ingredients

Two-Crust Pastry or 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

to 2 1/3 cups sugar

2/3

cup all-purpose flour

teaspoon grated orange peel, if desired

cups chopped (1/2-inch pieces) fresh rhubarb

tablespoon cold butter, if desired

Steps

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1

Heat oven to 425°F. Place 1 pastry round or pie crust in 9-inch glass pie plate.
2

In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
3

Cover with top pastry or second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
4

Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.

Expert Tips

Substitute 2 bags (16 oz each) frozen unsweetened rhubarb, thawed and drained, for the fresh rhubarb.
Substitute 3 cups sliced fresh strawberries for 3 cups of the rhubarb. Use 2 cups sugar.
Rhubarb is very tart, so there’s a lot of sugar in this pie. Use the lower amount of sugar for young, thin rhubarb stalks.