• 1 pie crust, unbaked
  • all purpose flour for dusting
  • 1 ¾ pounds (6 cups) rhubarb, ends trimmed, cut crosswise into 3/4 inch pieces
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 pinch salt


Roll out the dough to a 14 inch round on a piece of parchment paper.
Use the parchment paper to lift and wrap the dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into the bottom and sides of the 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 t0 400° 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°. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. If topping or crust begins to brown too quirky, ten with foil. Cool completely before serving.


Martha Stewart