I saw rhubarb when I was grocery shopping last week and I decided to get some and make a pie. Rhubarb pie is one of my favorite pies (other than pumpkin pie). Here are the ingredients you need to make it:
- 1 double pie crust recipe (I used this recipe, but you can also use this one. Pre-bake one of the shells.)
- 4 cups chopped rhubarb
- 2/3 cup brown sugar (I got it in bulk instead of in a plastic bag)
- 1 tbsp lemon juice
- 1 tbsp cornstarch (I forgot to put this in.)
Combine rhubarb, brown sugar, lemon juice and cornstarch. I had to mix mine in a pot since I ran out of clean bowls.
Add rhubarb mixture to pre-baked pastry shell.
Roll out the other half of pastry and put it on top. Cut some vents in the top. I don’t know why I cut the vents the way I did, but they look weird. I usually don’t do them like that. Check out my tourtière post to see how to make pie vents that look good.
Bake at 350 degrees for 30-40 minutes, or until crust is golden.
Those vents are so weird looking. Oh well. It tasted awesome, so it’s okay. Enjoy!