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!


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


  1. Combine the cut rhubarb with the sugar, cornstarch, slat and vanilla and toss to coat
  2. Lay one of the sheets of dough into a 9" pie tin
  3. Fill with the rhubarb mixture and then lay the next layer of dough over the top
  4. Crimp the edges and freeze for at least 20 minutes (but preferably overnight)
  5. Preheat oven to 400F
  6. 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
  7. Bake until the crust is golden brown and the rhubarb juices are bubbling through the vents (about 45 minutes)
  8. Let cool at least 3 hours before slicing