Perfect Rhubarb Pie

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart.

Photo by Sarah A.
Adapted from tasteofhome.com

PREP TIME

35

minutes

TOTAL TIME

90

minutes

SERVINGS

8

servings

PREP TIME

35

minutes

TOTAL TIME

90

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

Ingredients

  • 4

    cups sliced fresh or frozen rhubarb, thawed

  • 4

    cups boiling water

  • 1-1/2

    cups sugar

  • 3

    tablespoons all-purpose flour

  • 1

    teaspoon quick-cooking tapioca

  • 1

    egg

  • 2

    teaspoons cold water

  • Pastry for double-crust pie (9 inches)

  • 1

    tablespoon butter

Directions

Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture. Preheat oven to 400°. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes. Reduce oven setting to 350°. Bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

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