Rhubarb Pie

A few years back...I posted a Tender Pastry Pie Crust. This is one of my favorites. I use this crust for many wonderful recipes....but the trick about using this dough, means keeping the fruit thin, and baking the crust at a high heat for about 25 minutes.
Introducing rhubarb to my family was not easy. This recipe comes from my neighborhood friend. This has been a keeper in my house for many decades. Rhubarb pie is the birthday cake for our birthdays in May.
It's also a perfect dessert for Father's Day!

Check out Tender Pie Pastry
Follow instructions for Tender Pie Pastry.

1. Divide into halves and roll out the first half to the measurement of your cookie sheet.
2. Sprinkle sugar on top.
3. Take about 6 large rhubarb stalks.
   
4. Slice the stalks very thin making up to 5-6 Cups.
5. Then layer the bottom crust with the rhubarb.
6. Add about 11/2 cups sugar distributed evenly over the whole rhubarb filling.
7. Roll out another pie crust the same size and flip it on top.
8. Sprinkle again with sugar lightly on top.
9. Bake at 425' for 20 min.

Take a look! The rhubarb is layered no more than 1/2 -1 inch thick. This is what allows the pie to cook at a high heat for only a short while.

Make another pastry layer for the top...sprinkle with sugar, and poke a few fork holes, to allow the air to escape. Do not bake longer than 20 minutes at 425 degrees.

Are your taste buds ready to sample this? Next time exchange rhubarb for apples.

This is ideal for a large crowd. Add a scoop of ice-cream and they'll come back for more.

Big Families, Big Pies, & Big Ice-Cream Buckets.

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