Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Rhubarb Pie 3.5 (407) 9 Reviews This is one of our favorite spring desserts. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 14, 2023 Rate PRINT Share Close Photo: Lisa Cohen Prep Time: 30 mins Total Time: 2 hrs Servings: 10 Rhubarb pie is one of our favorite spring desserts—and this is our best recipe, one that rhubarb purists will appreciate (no strawberries here!). A brown-sugar crumble topping paired with a simple, tart rhubarb filling and a pâte brisée crust is a winning combination in our book. For the best results, make this pie the day before you plan to serve it so the flavors have time to meld. Ingredients Pie Dough All-purpose flour, for dusting 1 ¾ pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into ¾-inch pieces 1 cup sugar 2 tablespoons cornstarch Pinch of salt Crumble Topping Directions Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round. Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour. Preheat oven to 400 degrees, with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet. Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving. Originally appeared: Everyday Food, May 2005 Rate It PRINT