Rhubarb Pie - Single Crust

Ingredients and Weight:

Unsalted butter (1/2 cup, cold and cut into small cubes)
All-purpose flour (1 1/4 cup)
Sugar (1/2 cup)
Salt (1/2 teaspoon)
Ice water (3-5 tablespoons)
Rhubarb (4 cups, trimmed and cut into 1/2-inch pieces)
Sugar (1 cup)
Cornstarch (1/4 cup)
Ground cinnamon (1/2 teaspoon)
Ground nutmeg (1/8 teaspoon)

Preparation Time:

20 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (Medium)

Preparation Method Steps:

Preheat oven to 375°F (190°C).
In a medium bowl, whisk together the flour, sugar, and salt. Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs.
Add ice water 1 tablespoon at a time, mixing with a fork, until the dough just comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
In a large bowl, combine the rhubarb, sugar, cornstarch, cinnamon, and nutmeg. Let stand for 5 minutes to allow the rhubarb to release its juices.
On a lightly floured surface, roll out the dough to an 11-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges.
Pour the rhubarb filling into the pie crust.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Let cool for at least 2 hours before serving.

Nutritional Information:

Per serving:

Dish Characteristics:

User Comments:

"This rhubarb pie is absolutely delicious! The crust is perfect and the filling is bursting with flavor. I highly recommend it."
"I love the single crust version of this pie. It's easier to make and just as good as the double crust."
"I've made this pie several times and it always turns out great. It's a crowd-pleaser and I get rave reviews every time."

Special Precautions and Tips:

If the crust is too dry, add more ice water 1 teaspoon at a time.
If the crust is too wet, add more flour 1 tablespoon at a time.
Be sure to let the pie cool before slicing it, otherwise the filling will leak out.