For the Filling:
- 1 1/2 cups of sugar
- 1/2 cup of cornstarch
- 1 tablespoon lemon juice
- 6 cups of chopped rhubarb
For the Pie Crust (makes 2):
- 2 1/2 cups of all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup or 2 sticks of butter unsalted
- 6–8 tablespoons of Ice Water
For the Filling:
- Chop: fresh rhubarb stocks to make about 6 cups of 1/2 inch sections.
- Mix: in a large bowl the rhubarb, sugar, cornstarch, and lemon juice.
- Fill: the pie crust with the rhubarb filling.
- Cover: the pie with the top layer.
- Flute: the edge of the pie crust.
- Cover: the edge of the crust with foil to protect the edge from burning.
- Bake: 425° F for 50 to 55 minutes
- Cool: Before serving
To make the Pie Crust:
- Mix: in a food processor add flour, sugar, and salt. Blend for 10 seconds.
- Cut: the butter into cubes (cut each stick in half length-wise and then in half again length-wise, next cutting in cubes.
- Pulse: put the butter cubes into the food processor and pulse a second at a time until the flour and butter are crumbly.
- Add: to a glass measuring cup and add ice cubes and water.
- Add: 6 to 8 tablespoons to the food processor 2 tablespoons at a time, pulsing until it starts to form a ball.
- Chill the Dough: Pour out the dough mixture on a floured surface and just mix and form into a ball with as little handling as possible. Divide in half and wrap in plastic wrap and put in the refrigerator for 30 minutes or overnight.
- Roll Out: When you are ready to make a pie remove it from the refrigerator and as it warms up for a few minutes roll it out on a floured surface with a rolling pin that has been floured. You can use a pie crust rolling mat.
- Assemble: Place your pie crust circle on the bottom of the pie plate, poke the pie crust in the pan with a fork a few times, and put it in the fridge while you are making the blueberry filling.
- Prep Time: 45 minutes
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: How to Make an Old-Fashioned Rhubarb Pie