Old-Fashioned Rhubarb Filling Pastry Pie From Scratch

Start off by preheating your oven to 450 degrees F (230 degrees C).

Place the diced rhubarb into your pie crust. This will form the first layer of your pie. Don't worry about precision at this point. Just ensure that the rhubarb is evenly distributed.

In a separate bowl, mix together the sugar and flour. I recommend sifting them together to avoid any lumps. This gives a nice consistent sweetness throughout the pie.

Generously sprinkle this sugar and flour mixture over the rhubarb in the pie crust. Do not leave any rhubarb exposed as the crust might get burnt.

Dot the top with small chunks of butter. This will give your pie a richer flavor and enhances the creaminess of the filling.

Finally, roll out the other piece of your pie dough and lay it over the top of the rhubarb. Seal the edges by pressing them together with a fork, or your fingers if you prefer more rustic look. Cut some vent slits in the top crust for steam to escape.

Bake in the hot oven for 15 minutes, and then reduce the temperature to 350 degrees F (175 degrees C), and continue to bake for another 40 to 45 minutes. The crust should be golden brown and the filling bubbling out through the vents.

Let the pie cool before slicing into it. This allows the filling to set and makes slicing a lot easier.