Ingredients for Rhubarb Pie
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How to Make Rhubarb Pie
- Preheat oven to 500°F (260°C).
- In a large bowl, whisk together 1 large egg, 2 tablespoons water, 1 cup all-purpose flour, 1 cup granulated sugar, and 1/2 cup (1 stick) unsalted butter, softened. Mix until a crumbly dough forms.
- Gently fold in 6 cups chopped rhubarb.
- Pour filling into a 9-inch pie crust. Top with a second 9-inch pie crust.
- Crimp edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 5 minutes at 500°F (260°C), then reduce oven temperature to 400°F (200°C) and bake for an additional 50-60 minutes, or until the filling is bubbly and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
1422g
Fat
231g
Carbs
184g