Rhubarb Pie

I doubt my parents neighbour is reading this…but Brenda if you are…thank you for all the beautiful rhubarb from your garden. I have no idea how she does it, but she always has the most beautiful fruit and vegetable garden, and she’s always incredibly generous with sharing the wealth!

Anyways, my mom always does really fun things with rhubarb, she’s very creative.  To be honest, I find rhubarb intimidating for some reason? Maybe it’s those massive poisonous leaves?

Last time I made this pie I brought it to the island to share with friends, which mostly consisted of men in their mid twenties so as you can imagine the pie didn’t last very long at all, which is always a good sign! And this pie is ridiculously easy ~

I don’t have my recipe for pie crust posted yet…but when I do I’ll make sure that I remember to link this recipe to it for convenience, but none the less, use whatever pie crust you like! If you have extra pie dough left over (even just from trimming the edges) it’s always fun to decorate the top or you can always re-roll it and maybe you’ll have enough to make a couple tarts. I apparently like putting hearts on my pies; it was pointed out to me by my darling love of my life the other day, but c’mon they’re so cute…and when you make something with love you may as well show it off. I’m thinking maybe it could become my signature pie mark?

I don’t make a lot of pies, but I do always keep a pound of butter in the freezer. It makes it a lot easier to blend into flour for pastry (I grate my butter or use a food processor) and it results in a much flakier crust. But if you’re in a real pinch for time or you just don’t feel like making pastry, store bought dough works well too. For me, it’s all about the filling anyways. I’m going to sip my chai tea now and eat my overnight oats and pretend that it’s a slice of this delicious pie…

Rhubarb Pie

  • 1 recipe of your favourite pie crust (enough for top and bottom)
  • 4 cups chopped rhubarb
  • 1 1/3 cups white sugar
  • 6 tbsp. flour
  • 1 tbsp. butter
  • Sprinkle of cinnamon or nutmeg

Preheat oven to 450 fht.

Combine sugar, flour and cinnamon. Sprinkle 1/4 of the mixture over pastry in pie plate.

Heap Rhubarb over the mixture into pie dough (it will look incredibly overflowing at this point)

Sprinkle with remaining sugar/flour/cinnamon mixture. Dot with small pieces of butter and cover with top crust. Trim edges of excess crust and seal edges  (can be done by crimping edges with fork, crimping between thumb and index finger, rolling the dough into itself or however you like the look of your crust!)

Skor the top of the crust to let steam vent during baking. Decorate top with extra pie crust, if desired.

Place pie on lowest rack in the oven. Bake for 15 minutes.

Reduce oven temperature to 350 fht. and continue baking for 40 to 45 minutes. Serve warm or cold with whipped cream or ice cream!

*If you find the edges of your crust are getting to dark, you can wrap the edge of your pie with tin foil during baking to prevent overbrowning.


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