Fresh Rhubarb Pie
Delight in the tangy sweetness of a fresh rhubarb pie. This classic dessert features a flaky crust and a luscious filling that balances the tartness of rhubarb with sugar and a hint of cinnamon. Perfect for any gathering or as a sweet treat at home!
Equipment
- 1 9-inch pie pan
- 1 rolling pin
- 1 mixing bowl
- 1 baking sheet
- 1 pie weights or dry beans (optional)
Ingredients
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons butter, cut into small pieces
- 1 package (14 oz) refrigerated pie crusts or homemade pie crust, if preferred
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the pie crust according to package instructions or your homemade recipe. Roll out one crust and fit it into the bottom of a 9-inch pie pan. Trim the edges as needed.
- In a mixing bowl, combine the chopped rhubarb, granulated sugar, flour, ground cinnamon, and lemon juice. Mix well to coat the rhubarb evenly in the dry ingredients.
- Pour the rhubarb mixture into the prepared pie crust, spreading it evenly. Dot the mixture with small pieces of butter.
- Roll out the second pie crust and place it over the filling. You may create a lattice pattern or simply cover it entirely. Trim and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
- Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35–40 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
Notes
You can substitute half of the rhubarb with strawberries for a sweeter twist. Serve your fresh rhubarb pie the classic way with a scoop of vanilla ice cream or whipped cream on the side. Be sure to store any leftovers in the refrigerator, where the pie will keep well for up to 3 days.