Crusty Rhubarb Pie

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/17/2020

Put the spring rhubarb harvest to tasty use in this sweet pie.

Prep: 20 min Cook: 60 min
Serves: 10 Save

Ingredients (15)

  • No-Roll Pastry:
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup vegetable oil
  • 2 tablespoon 2 percent reduced-fat milk
  • Filling:
  • 6 cup diced, unpeeled rhubarb
  • 2 cup sugar
  • 6 tablespoon all-purpose flour
  • 1 tablespoon chilled butter, cut into small pieces
  • Topping:
  • 1/4 cup chilled butter, cut into small pieces
  • 1/4 cup sugar
  • 1/2 cup all-purpose flour

Directions

  1. Preheat oven to 350F.
  2. 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.
  3. To prepare filling, combine rhubarb with sugar and flour. Spoon into piecrust. Dot with butter.
  4. To prepare the topping, mix butter, sugar and flour with a pastry blender or your hands until crumbly. Sprinkle over rhubarb mixture.
  5. Bake 1 hour or until filling is bubbling and topping is browned.