Description
A crisp rhubarb pie made with a proven pie crust trick that prevents soggy bottoms and delivers a flaky texture every time.
Ingredients
Scale
- 1 package prepared pie crusts
- 1 large egg
- 1 teaspoon water
- 1 1/2 pounds rhubarb
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons coarse sugar
Instructions
- Preheat oven to 375°F with baking sheet inside
- Press crust into pie dish and brush with egg wash
- Mix rhubarb, sugar, cornstarch, cinnamon, and salt
- Pour filling into crust
- Add top crust with vent holes and seal edges
- Brush with egg wash and sprinkle sugar
- Bake 40 to 45 minutes until bubbling
- Cool for 4 hours before serving
Notes
- Use egg wash barrier to prevent soggy crust
- Bake on preheated sheet for crisp bottom
- Cool fully before slicing
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 210
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
- Cholesterol: 35