This is my recipe for an all-rhubarb pie, a pie that, as the New York Times asserts in its Straight Up Rhubarb Pie recipe, “contains no distractions, like strawberries”. If you want strawberries with your rhubarb, go here.
Ingredients:
Pie dough for a 2-crust pie, or use your own favorite recipe, or purchased. I like to make this pie with a lattice top, but you can also make it with a top crust, with vents cut in, in a decorative pattern.
3 1/2 to 4 cups chopped rhubarb (about 1-inch pieces)
1 1/2 cups sugar
5 tablespoons flour
pinch of salt, or use salted butter
about 1 tablespoon of butter
- Preheat the oven to 400°.
- Mix the flour, sugar, and salt, if using.
- Roll out the bottom crust and ease it into a deep 9-inch pie dish. Spread 1/4 cup of the flour mixture in the bottom crust. Set the crust on a baking sheet (I like to use a 12-inch pizza pan, but a cookie sheet also works fine) and place it in the fridge.
- Place the rhubarb in a large bowl, and add the rest of the flour mixture to the fruit and toss well.
- Roll the top crust out into a approximately 10 x 10 inch rectangle and and cut it into strips – with wheel or a decorative cutter if you have one – the one I use (shown above) is actually for making the ruffled edges of lasagna noodles.
- Toss the fruit again, and pour it into the bottom crust.
- Dot the fruit with small pieces of butter, using your 1 tablespoon or a little more.
- Weave the crust strips into a lattice – here’s a demo video from Sally’s Baking Addiction, or just use what you remember from making woven potholders for your mom. After you weave the top, roll the ends of the strips in with the edges of the crust & crimp. Sally uses a knuckle and two fingers; I use my thumb. You can also use a fork.
- Bake the pie for 10 minutes then reduce the heat to 375°. Bake for about another 50 minutes, until the filling is bubbling and the top is rounded. Cover loosely with foil if the crust browns too fast. Let cool at least 1 hour or the filling will be really soupy, and eat with vanilla ice cream.
