Source: Pixabay
Old-Fashioned Rhubarb Filling Pastry Pie From Scratch
Rhubarb Pie is a tangy and sweet delight that I have been making and perfecting over the years. The unique tart flavor of the rhubarb paired with the sweetness of the sugar is guaranteed to tantalize your taste buds. This is the perfect pie to bring to any gathering or simply enjoy on a quiet evening at home. I have made this recipe countless times, and each time it has been a crowd pleaser.
Ingredients
- 4 cups rhubarb, diced
- 1.3 cups white sugar
- 6 tbls all-purpose flour
- 1 tablespoon butter
- 1 list puff pastry
Latest flyers
Directions
Start off by preheating your oven to 450 degrees F (230 degrees C).
Place the diced rhubarb into your pie crust. This will form the first layer of your pie. Don't worry about precision at this point. Just ensure that the rhubarb is evenly distributed.
In a separate bowl, mix together the sugar and flour. I recommend sifting them together to avoid any lumps. This gives a nice consistent sweetness throughout the pie.
Generously sprinkle this sugar and flour mixture over the rhubarb in the pie crust. Do not leave any rhubarb exposed as the crust might get burnt.
Dot the top with small chunks of butter. This will give your pie a richer flavor and enhances the creaminess of the filling.
Finally, roll out the other piece of your pie dough and lay it over the top of the rhubarb. Seal the edges by pressing them together with a fork, or your fingers if you prefer more rustic look. Cut some vent slits in the top crust for steam to escape.
Bake in the hot oven for 15 minutes, and then reduce the temperature to 350 degrees F (175 degrees C), and continue to bake for another 40 to 45 minutes. The crust should be golden brown and the filling bubbling out through the vents.
Let the pie cool before slicing into it. This allows the filling to set and makes slicing a lot easier.