Are you looking for a Homemade Rhubarb Pie Recipe for a dessert recipe?
If so, here is my favourite one for you to make!
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purchases with no extra cost to you
I've also included the link (see Ingredients list below) to my favourite homemade pasty pie dough recipe - the very best, no-fail, flaky pie dough made with lard.
You can use fresh or frozen rhubarb for this recipe, but do not allow the frozen rhubarb to thaw completely before filling the pie crust, and discard any excess liquid of the partially thawed frozen rhubarb.
You can make this pie (or a bunch of pies!) and store it (them), unbaked in the freezer in a sealed bag. When you want to bake the pie, pop it in the oven, following these guidelines:
Baking Frozen Pies:
Preheat the oven to 450° for 15 minutes. Reduce oven heat to 350° F and bake for another 40 minutes, or until pie is done.
Your Pie is done when you see steam coming out of the center vent or other vents in the upper pie crust!
Pastry for a 2 crust pie
1 1/4 cup sugar, or more if desired
1/3 cup all-purpose flour
1/8 tsp. salt
1 tbsp. butter
1 tsp. lemon juice
4 cups rhubarb, chopped to 1" pieces
Combine the sugar, flour and salt in a bowl and mix well.
Sprinkle the above mixture into the bottom of the prepared pie crust just to cover the bottom.
Turn the rhubarb into the prepared crust, alternating with the remaining dry mixture, and ending with the dry mixture on the top.
Sprinkle lemon juice on the filling.
Dot the top of the pie filling with the butter (divided).
Dampen the edges of the pie crust, and position the top crust over top.
Trim, and crimp the outer edges to seal the pie.
Cut a few vents in the top crust and a tiny hole in the center.
Whisk the egg, and brush it on the top of the pie crust, right to, and including the crimped edges.
Bake the pie at 350° F for 45 minutes to 1 hour, or until pie is done.
The pie is ready when you see steam coming out of the center of the slits in the top crust.
Serve warm with ice cream, or cold with whipped cream.
Enjoy your Homemade Rhubarb Pie Recipe!
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