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Rhubarb Pie
The perfect balance of sweet and tart, this Rhubarb Pie is a classic!
Course: Dessert
Cuisine: Canadiana
Servings: 1 -9" pie
Author: Cristina
Ingredients
  • Raw pie dough , enough for both the bottom and top of a pie, divided and rolled out thinly. (Use your favourite recipe - I am still perfecting mine!)
  • 4-5 cups raw rhubarb , cut into 1" pieces
  • scant 1 cup sugar + 2 tsp sugar (keep separate)
  • 6 Tbsp cup cornstarch
  • 1/4 tsp salt
  • 2 Tbsp salted butter , cut into small pieces
  • OPTIONAL: remove 2 1/2 cups of rhubarb and replace with 2 1/2 cups of strawberries for a Strawberry Rhubarb Pie
  • OPTIONAL: Add 1 Tbsp orange zest on top of the rhubarb
Instructions
  1. Preheat oven to 450°.
  2. Cover the bottom of a 9" pie pan with half of your pie dough.
  3. Fill the pie with rhubarb, it should make a nice mound but not so high that you can't cover it.
  4. In a bowl, mix 1 cup of sugar, the cornstarch and the salt, and pour over the rhubarb in the pie.
  5. Cover with the remaining pie dough, and poke holes in it with a fork or cut slits for venting.
  6. Sprinkle the 2 tsp of sugar over the top.
  7. Bake for 15 minutes.
  8. Lower the heat to 350°, and bake for another 45 minutes.
  9. Cool completely before serving.