Rhubarb Pie
It’s a true summertime treat – rhubarb pie. It grows like crazy in my garden so I bake a lot with it, or sometimes just dunk it in sugar and eat it raw. Here’s what you need for this tart treat!
Servings: 8 people
Ingredients
- 6.5 cups of chopped rhubarb
- 1.5 cups of sugar
- 3 tablespoons of corn starch
- dash of salt
- 1 recipe 1-2-3 dough
Instructions
- Here we go - lay out your floured area to work on your dough.
- Roll it out well, but don't over work it - all the butter bits are what make the crust fluffy.
- Once you have your dough rolled out, mix the filling together - rhubarb, sugar, corn starch and the dash of salt. Mix it well.
- Fill up the pie with the filling. It looks like it won't all fit - but it will!
- Put the roof on the pie - don't forget to make steam/air vents.
- Bake at 365 degrees for about 1 hour and forty minutes.
- Slice up and eat with ice cream...mmm, so good!