Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup cold butter
- 1 tsp salt
- 1 tbsp sugar
- 6–8 tbsp ice water
- 5 cups rhubarb
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- 1 tsp vanilla
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Make and chill pie dough.
- Mix rhubarb filling ingredients.
- Roll out bottom crust and fill pie.
- Add top crust or lattice.
- Bake at 400°F for 20 min, then 350°F for 35–40 min.
- Cool completely before serving.
Notes
Keep butter cold for flaky crust. Cool completely before slicing. Adjust sugar depending on tartness. Store in fridge up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg