Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.
The Martha Stewart Show, March 2011
- Prep Time 30 minutes
- Total Time 2 hours
- Yield Serves 10
- Pie Dough (http://www.marthastewart.com/283234/pie-dough), or your favorite prepared crust (and skip steps 1 and 2)
- All-purpose flour, for dusting
- 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
- 1 cup sugar
- 2 tablespoons cornstarch
- Pinch of salt
- Crumble Topping (http://www.marthastewart.com/254679/crumble-topping)
- Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
- Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
- Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
- Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.
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