Rhubarb Pie
Tart rhubarb tempered with just enough sugar makes the season's first fruit pie. Don't skimp on the cornstarch, it what keeps the pie from having a soggy bottom!
Ingredients
2 balls pie dough (see Old Fashioned Pie Dough recipe), rolled to 1/8" thick
6 cups rhubarb cut into 1 inch pieces (if you are short on rhubarb, add enough raspberries or other berries to make the volume)
1 1/4 cup sugar
1/4 cup cornstarch
pinch of salt
1/2 tsp vanilla
Method
- Combine the cut rhubarb with the sugar, cornstarch, slat and vanilla and toss to coat
- Lay one of the sheets of dough into a 9" pie tin
- Fill with the rhubarb mixture and then lay the next layer of dough over the top
- Crimp the edges and freeze for at least 20 minutes (but preferably overnight)
- Preheat oven to 400F
- Brush the top of the pie with pie wash or a splash of milk and sprinkle with a handful of sugar and then cut vents in the top crust
- Bake until the crust is golden brown and the rhubarb juices are bubbling through the vents (about 45 minutes)
- Let cool at least 3 hours before slicing
