Rhubarb Pie

By ClaudiaJan

Ingredients

• Pie Dough, or your favorite prepared crust (and skip steps 1 and 2)
• All-purpose flour, for dusting
• 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
• 1 cup sugar
• 2 tablespoons cornstarch
• Pinch of salt
• Crumble Topping

Details

Servings 10
Preparation time 30mins
Cooking time 120mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.

Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.

Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.

Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.