Rhubarb Pie
Total Time: 1 hr 40 mins
Preparation Time: 40 mins
Cook Time: 1 hr
Ingredients
- Servings: 8
- 1 pastry for double-crust pie, sufficient for top and bottom 9 inch crust (see mean chef's original classic pie crust, idiot proof step-by-step photo tutorial)
- 2 lbs rhubarb, stalks unpeeled and cut into 1 inch lengths (5 cups)
- 1 1/4 cups sugar
- 1/4 cup quick-cooking tapioca or 1/4 cup cornstarch
- 1 orange, zest of, grated
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- milk or cream
- 2 teaspoons sugar
Recipe
- 1 roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
- 2 roll the other half of dough into a 12-inch round and refrigerate.
- 3 preheat oven to 425 degrees.
- 4 put rhubarb into a large bowl.
- 5 in another bowl, whisk together sugar, tapioca or cornstarch, zest and salt.
- 6 combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
- 7 pour rhubarb into bottom crust, dot with butter.
- 8 brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
- 9 cut steam vents into top crust.
- 10 lightly brush top of pie with milk or cream and sprinkle with sugar.
- 11 bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.
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