Adapted from Cookbook:Rhubarb Pie (Wikibooks) by Wikibooks contributors
Photo: "Rhubarb Pie.jpg" by Original uploader was Hayford Peirce at en.wikipedia, CC BY-SA 3.0
★ 0.0
- Whakarite:
- 45min
- Tunu:
- 1hr
- Tapeke:
- 1hr 45min
- Wāhanga:
- 8
rhubarbpierhubarb piebakingcovered pie
Ngā Kai
Serves 8
1 recipe
Flaky Pie Crust
5 cups
rhubarb stalks, 40 oz / 2 ½ lb / 1100 g
1 ½ cups
white granulated sugar, 12 oz / 340 g
¼ cup
cornstarch or tapioca pearls, 2 oz / 60 g
½ tsp~
salt
Tikanga
- Prepare the flaky pie crust and refrigerate while preparing the filling.
- Clean and trim the rhubarb stalks.
- Cut the stalks into ½–1 inch (1.25–2.5 cm) sections.
- Add sugar, cornstarch or tapioca, and salt.
- Stir until rhubarb is evenly coated with dry ingredients.
- Follow the instructions in the flaky pie crust recipe ("To Form a Covered Pie").
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 °F (175 °C), and continue baking for 40–45 minutes.
- Serve warm or cold.
