75 minutes
A classic and delightful pie featuring tangy rhubarb in a flaky homemade crust.
cups
teaspoons
cups
cups
tablespoons
Rhubarb, sliced
cups
teaspoons
Butter, dotted
tablespoons
1. Prepare the Crust
In a bowl, whisk together all-purpose flour, salt, and sugar until well combined. Work vegetable shortening into the flour mixture using a fork or pastry blender until the texture resembles coarse crumbs. Sprinkle ice water over the mixture and stir until the dough starts to come together. Divide the dough into two balls, and roll out the larger one on a floured surface to fit a 9-inch pie pan with overhang. Place the crust in the pan and freeze.
2. Prepare the Filling
In a large bowl, toss together sliced rhubarb, sugar, flour, and cinnamon until well coated. Remove the crust from the freezer and pour in the filling. Dot the filling with butter.
3. Assemble and Bake the Pie
Roll out the smaller ball of dough to create the top crust. Lay it over the filling, trim excess dough, and crimp edges to seal. Preheat the oven to 425°F (220°C) and bake for 15 minutes. Lower the temperature to 350°F (175°C) and bake for an additional 25 to 30 minutes until the crust is golden and the filling bubbles.
Use a homemade butter-based crust for better flavor and flakiness, keeping ingredients cold.
Adjust the sugar levels after maceration to balance the natural tartness of the rhubarb, keeping in mind the thickening effect of sugar.
Partially blind bake the bottom crust to prevent sogginess, using pie weights to prevent bubbling.
Combine the rhubarb with sugar and let it macerate for about 30 minutes to draw out excess moisture and soften the rhubarb.
Cut slits in the top crust or create a lattice for proper thickening without sogginess.
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