Fresh Rhubarb Pie Recipe
This fresh rhubarb pie recipe uses sugar, cornstarch, and a pinch of nutmeg to thicken the fruit filling as it bakes. You’ll mix the filling, tuck it into a double crust, and bake until lightly golden. If you’re wondering how to make rhubarb pie, just follow the steps and let it cool so the slices hold together.
Ingredients
1. For the filling
2. For the crust
Step-by-Step Method
Preheat and line the pan
Heat the oven to 375°F (190°C). Fit the bottom crust into a 9-inch pie dish and gently shape the edges without stretching the dough.
Mix the dry thickener
In a bowl, stir together the sugar, cornstarch, and nutmeg. Break up any cornstarch lumps so the filling thickens evenly.
Coat the rhubarb
Add the chopped rhubarb and toss until the pieces are well coated. Spoon the mixture into the prepared bottom crust and level it out.
Dot with butter
Scatter the butter pieces over the top of the filling. This helps the filling bake up smoothly.
Top crust and vents
Lay the top crust over the pie, seal and crimp the edges, then cut 3–4 small slits in the top so steam can escape.
Bake and cool before slicing
Bake for 40 minutes, until the crust is lightly golden. Cool for 30–45 minutes before slicing so the filling can set.