Lemony Rhubarb Pie Recipe

Name: Lemony Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups all-purpose flour; 3/4 teaspoon salt; 3/4 cup shortening; 7 to 10 tablespoons ice water; 4 cups chopped fresh or frozen rhubarb, thawed; 3/4 cup sugar; 3 tablespoons all-purpose flour; 2 tablespoons lemon juice; 1 teaspoon grated lemon zest; 1 teaspoon ground cinnamon; 1 tablespoon butter; Additional sugar, optional

Servings: persons

2-1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup shortening
7 to 10 tablespoons ice water
4 cups chopped fresh or frozen rhubarb, thawed
3/4 cup sugar
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon ground cinnamon
1 tablespoon butter
Additional sugar, optional

1
In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes or overnight.
2
Preheat oven to 425u00b0. In a large bowl, combine the first six filling ingredients; toss to combine.
3
On a lightly floured surface, roll one half of dough to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to fit top of pie. Place over filling. Trim, seal and flute edge. Cut slits in top. If desired, sprinkle with additional sugar. Bake 10 minutes.
4
Reduce oven setting to 350u00b0. Bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2-1/4 cups all-purpose flour, 3/4 teaspoon salt, 3/4 cup shortening, 7 to 10 tablespoons ice water, and more.

Yes, Lemony Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemony Rhubarb Pie

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