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Traditional Canadian Prairie Rhubarb Pie
This is a double crusted recipe for an 8 inch pie
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8
Author Valerie Lugonja
For a large 9" pie shell, double this filling:
-
4
cups
or 425g rhubarb
, sliced
-
2
cups
or 440g sugar
-
2
or 15g tbsp flour
-
1/4
tsp
salt
-
3
tbsp
or 45g butter
-
2
discs prepared pastry
-
Preheat oven to 450 F
-
Stir together sugar, flour, salt; add rhubarb
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Turn into pastry-lined pie pan; dot with butter
-
Top with pastry or lattice and flute edges
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Bake 10 minutes at 425 F 10 min.; turn heat to 350 and continue baking for 30-40 min. or until brown
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Cool or serve warm with ice cream