Rhubarb Pie

4.85 from 19 votes

This classic Rhubarb Custard Pie is one of my family all time favorites. Pure rhubarb fans will love the sweet and tart flavors in this rhubarb dessert.

Course Dessert

Cuisine American

Keyword Rhubarb Custard Pie, Rhubarb Pie

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 454kcal

Author Shelby Law Ruttan

Equipment

Ingredients

6 cups rhubarb washed and cut into slices
¾ cup granulated sugar
¼ teaspoon ground cinnamon
1 egg beaten
⅓ cup flour
1 tablespoon salted butter
2 crust pie crusts

Instructions

Preheat oven to 375 degrees.
In a large bowl, toss together rhubarb, ⅓ cup of flour, white sugar, and cinnamon until rhubarb is coated. Stir in beaten egg until combined. Set aside.
Roll dough out on a floured surface until about 10-11 inch circle in diameter. Place bottom crust in pie pan and fit to pie dish.
Transfer rhubarb mixture to the bottom crust in the pie dish. Dot the top of the pie with butter.
Using cold water, dab fingers into the water and then lightly tap the edge of the bottom pie dough with your fingers to dampen the dough.Roll out second disk of dough, fold the dough in quarters (it will be triangle shape), and cut 2-3 slits on each side of the triangle and place on ¼ of the pie.
Unfold dough and carefully transfer dough to cover top of pie. Gently pick up folded half and bring to cover the pie. Pinch edges of pie together removing any excess dough around the edges of the pie. Crimp pie dough together as desired.
Cover pie with pie guard or aluminum foil and bake for 25 minutes. Remove guard/foil and continue baking for another 30 minutes until filling is bubbly and pastry is golden brown.
Remove from oven and cool completely before cutting.

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