RHUBARB PIE

• 4 cups fresh rhubarb, cut into 1/2-inch pieces (choose tender, pink rhubarb)
• 1⅔ cups sugar
• ⅓ cup all-purpose flour, sifted
• pinch of salt
• 2 tablespoon butter, diced
• pastry for a double crust pie
• milk and sugar for brushing the crust

Preheat oven to 425°F. Line a 9" pie dish with the bottom crust.

Toss the rhubarb with sugar, flour, and salt. Let it sit for 10 minutes.

 

Pour filling into the crust, dot with butter, and cover with the top crust. Crimp the edges and cut a few small vents. Brush with milk and sprinkle with sugar for that bakery glow.

 

Bake for 15 minutes, then reduce heat to 375°F and bake for 40 to 45 minutes more, until the filling is bubbly and the crust is golden. 

 

Allow the pie to cool slightly, about 15 minutes, or the filling will be runny. Serve warm with custard.