If you really want to capture taste of rhubarb, go for the pure, unembellished version. Once you try Double-Crust Rhubarb Pie, you’ll just adore it. It’s tangy but sweet, different and yet down to earth. And if you have rhubarb in your garden, this earns it automatic bonus points. For a family gathering, make some mini pies and surprise your guests.
- 6–7 cups (at least 2 lbs) chopped fresh rhubarb (1 inch per piece) (about 16 stalks),
- 1 cup sugar,
- 3 tbsp cornstarch,
- pinch of salt,
- 1 tbsp butter, to pat on top of filling,
- 1 whisked egg, to brush on top crust.
- Make the Basic Pie Dough for a double-crust pie.
- Make the Filling: In a lrage bowl, stir together all ingredients to coat fruit. Pour into the bottom crust. Dot butter on top of rhubarb filling and cover with the top crust, slightly pressing down dough to fit snuggly over fruit. Lifting the edges of the top and bottom crusts, roll together in an underhand motion all the way around the pie dish. Crimp the edges. This is to create a seal so the juice doesn’t run out while in the oven. Brush the top crust with the whisked egg, then make vent holes on top.
- Bake at 425 degrees for 20 minutes to set and brown the crust. Reduce heat to 375 degrees and continue baking bake for 30 minutes or so. The filling should be bubbling and the filling thickened.