Rhubarb Pie

Name: Rhubarb Pie
Prep time: 30 min
Total time: 120 min
Ingredients: Pie Dough; All-purpose flour, for dusting; 1.75 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into ¾-inch pieces; 1 cup sugar; 2 tablespoons cornstarch; Pinch of salt; Crumble Topping

3.5

(403)

5 Reviews

By

Martha Stewart Editors

Updated on July 18, 2017

Prep Time:

30 mins

Total Time:

2 hrs

Servings:

10

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.

Ingredients

Pie Dough
All-purpose flour, for dusting
1 ¾ pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into ¾-inch pieces
1 cup sugar
2 tablespoons cornstarch
Pinch of salt
Crumble Topping

Directions

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.