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Rhubarb Pie

Crust:

All-Shortening Crust

 

Filling:

6 cups chopped rhubarb

1 cup sugar

6ish tablespoons corn starch

Melted butter and raw sugar (for “beautifying” the top)

 

Prepare crust and keep in fridge until ready to roll out.

 

Combine corn starch and sugar. Mix in chopped rhubarb. Pour into unbaked pie shell.

 

Weave together lattice top (if desired) and brush with melted butter. Sprinkle raw sugar over butter just before placing pie into oven.

 

Bake at 400⁰ for 15 minutes. Lower temp to 350⁰ and bake for another 45-60 minutes or until crust is golden brown and filling is bubbling.