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Rhubarb Pie

 

 

Oven 425 F

4-6 stalks rhubarb

 

Cut the rhubarb into ½ “ pieces to yield 5 cups. Set aside.

 

2 cups flour

1 tsp salt

2/3 cup plus 2 Tbsp shortening

 

Prepare the crust:

Place flour and salt in a small mixing bowl. Add shortening. Cut the shortening into the flour with a pastry blender or the side of a fork. Blend until the dough is crumbly.

 

6 Tbsp ice-cold water

Add the cold water. Blend quickly with a fork to form a ball. Flour your hands and squeeze through the dough a few times. Divide into two balls. Take care not to handle the dough too much, it will be tough.

 

¼ cup flour

Sprinkle the flour generously on the countertop and rolling pin. Place the first dough ball on the flour, pat down and roll a few times to 1” thick. Push in the edges to build up the outside a bit and form a circle. Generously sprinkle flour on top and on the rolling pin. Roll the dough from the center to the edges to about 1/8” thick. Sprinkle more flour if it gets sticky. Gently lift one side and fold the dough in half. Pick up the half circle and lay it on the pie plate, adjusting to the center line. Unfold the dough and push it down the sides into the pie plate, taking care not to stretch the dough. Cut any excess areas to one inch larger than the pie plate.

 

If one edge is too short, don’t worry. Just take the excess from another area, wet it with a few drops of cold water and press into the short spot.

 

Roll out the second ball of dough for the top crust and leave it for later.

 

¼ cup flour

1 ¼  cup sugar

Dash salt

 

Mix in with the rhubarb. Turn the mixture into the bottom crust.

3 Tbsp butter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 Tbsp sugar

Slice the butter into thin patties and place on top of the rhubarb.

 

Fold the top crust in half and gently move to the top of the pie. Unfold and center the crust. Cut off any edges which are protruding more than one inch. Fold the top crust under the bottom and roll to form the edge all around the pie plate. Crimp the edges of the crust between your index finger and the other finger and thumb to form a fluted edge.

 

Cut a few vents into the upper crust. For fun, make a signature cut, such as my “H”. Cut 3” strips of foil and make a protective cover around the crust. This keeps it from burning.

 

Sprinkle with sugar.

 

Bake at 425 F for 35 – 45 minutes. Remove the foil during the last 10 minutes.

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