Rhubarb Pie

Name: Rhubarb Pie
Ingredients: 4 cups Rhubarb stalks, trimmed and cut into 1/2-inch pieces (About 1 1/2 pounds); 1 cup Granulated sugar (Adjust to taste depending on rhubarb tartness); 1 Large egg; 1.5 tablespoons All-purpose flour; 1 Double pie crust (Prepared, either homemade or store-bought)

A classic rhubarb pie with a sweet and tart filling baked in a flaky crust.

Ingredients

4 cups Rhubarb stalks, trimmed and cut into 1/2-inch pieces (About 1 1/2 pounds)
1 cup Granulated sugar (Adjust to taste depending on rhubarb tartness)
1 Large egg
1.5 tablespoons All-purpose flour
1 Double pie crust (Prepared, either homemade or store-bought)

Instructions

1Wash and trim the rhubarb stalks. Cut them into 1/2-inch pieces.
2In a large bowl, whisk together the sugar, flour, and egg until well combined. Add the rhubarb pieces and stir gently to coat.
3Preheat oven to 375°F (190°C). Line a 9-inch pie plate with one pie crust. Pour the rhubarb filling into the crust. Top with the second pie crust, crimp the edges to seal, and cut vents in the top crust to allow steam to escape.
4Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil. Let cool completely before serving.