Step 1

Place the unbaked pie crust on a sheet of wax paper, and then sprinkle the teaspoon of flour over the crust. Using your hand, lightly spread the flour over the entire crust.

Step 2

Place the pie crust, floured side down, inside a 9-inch pie tin, and then flute the edges of the crust.

Step 3

Arrange the rhubarb in the unbaked pie crust.

Step 4

Sprinkle the strawberry gelatin powder over the rhubarb.

Step 5

In a bowl, combine the flour, sugar, cinnamon and melted butter; mix until crumbly.

Step 6

Sprinkle the crumb mixture over the top of the pie.

Step 7

Place the pie on a 14-inch pizza tin. (I do this incase the hot bubbly juices from the pie, runs over the edges of the crust. It's a lot easier to clean a sticky pizza pan, rather than the sticky syrup left in the bottom of your oven!)

Step 8

I then place a pie shield on top the pie. I keep the pie shield on the entire time the pie is baking. This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.

Step 9

Bake in a 350ºF oven for 50 minutes, or until the rhubarb is tender, and the topping is golden brown.

Step 10

Cool the pie to room temperature, then chill uncovered in the refrigerator to firm up the pie before slicing and serving.

Step 11

I refrigerate leftovers (uncovered) in the fridge.

Step 12

*Note: The unbaked pie crust I used was store bought, and it came in a 15-ounce pkg. It contains 2 (9-inch) unbaked pie crusts.