You are here: Home » Recipes » Crusty Rhubarb Pie Crusty Rhubarb Pie Recipe by American ProfileKitchen Tested Yield 10 servings Prep 20 mins Cook 60 mins Put the spring rhubarb harvest to tasty use in this sweet pie. Mark Boughton PrintEmail Ingredients No-Roll Pastry:1 1/2 cups all-purpose flour1 teaspoon salt1 tablespoon sugar1/2 cup vegetable oil2 tablespoons 2 percent reduced-fat milkFilling:6 cups diced, unpeeled rhubarb2 cups sugar6 tablespoons all-purpose flour1 tablespoon chilled butter, cut into small piecesTopping:1/4 cup chilled butter, cut into small pieces1/4 cup sugar1/2 cup all-purpose flour Instructions Preheat oven to 350F. To prepare pastry, mix flour with salt and sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan. To prepare filling, combine rhubarb with sugar and flour. Spoon into piecrust. Dot with butter. To prepare the topping, mix butter, sugar and flour with a pastry blender or your hands until crumbly. Sprinkle over rhubarb mixture. Bake 1 hour or until filling is bubbling and topping is browned. Recipe by Barbara Maggs of Cle Elum, Wash.