Thank you, rhubarb! You’ve provided the inspiration for my first new recipe since the baby was born! This recipe can be used to make four cutie pies (4 1/2″ pans) or one 9″ pie.
- dough for 2-crusted pie
- 3 cups sliced rhubarb
- 1 1/4 cups sugar
- 3 heaping Tbsp cornstarch
- pinch salt
Line pie pans with dough and crimp the edges. Combine remaining ingredients in a bowl and pour into pie pans. Cut the remaining pie crust with a cookie cutter, place on a baking sheet and sprinkle with a pinch of sugar. Bake pie crust “cookies” for 8-12 minutes at 375ºF, and bake pies for 45 minutes, until bubbly and crust is browned. Let cool and top with pie crust cookies. Go ahead and eat any extra pie crust cookies!
