Rhubarb Pie
This classic rhubarb pie recipe offers a delightful balance of sweet and tart flavors, perfect for a comforting dessert. The flaky crust encases a juicy filling of rhubarb, enhanced by the addition of berries and a touch of sweetness. A simple yet satisfying treat, ideal for a summer gathering or a cozy evening at home.
Ingredients
- 1 tablespoon Sugar (Quantity estimated (not specified in original recipe))
- 1 teaspoon Flour
- 3 cups Rhubarb, cut up (Quantity estimated (not specified in original recipe))
- 1/4 cup Strawberries or raspberries
- 1 cup Sugar
- 1 tablespoon Flour (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 1 tablespoon Flour (Quantity estimated (not specified in original recipe))
- 1 cup Sugar
- 1 package Pie crust (Quantity estimated (not specified in original recipe))
Instructions
- 1Prepare a very rich pie crust according to your preferred recipe or use a store-bought crust. Roll out the bottom crust and place it in a pie plate.
- 2Sprinkle the bottom crust with 1 tablespoon of sugar and 1 teaspoon of flour. Fill the crust half-full with cut-up rhubarb. Scatter 1/4 cup of strawberries or raspberries over the rhubarb. Sprinkle with 1 cup of sugar and 1 tablespoon of flour.
- 3Dot the top of the filling with 2 tablespoons of butter and sprinkle with 1 tablespoon of flour. Place the top crust over the filling and pinch the edges of the crusts together to seal, wetting them slightly if needed.
- 4Preheat oven to 375°F (190°C). Bake for 45 minutes, or until the crust is golden brown and the filling is bubbling. Let cool before serving.