Combine the flour, salt and sugar in a large bowl and fluff with a fork. I'm an idiot in the kitchen but making this pie was easy as... (okay, I won't say it). Flatten the larger ball, reforming any frayed edges with the sides of your hand. Taste of Home is America's #1 cooking magazine. We are not big on sugar, so I cut back a bit and even with the sour rhubarb, there was plenty of sweetness. Opt out or, cup vegetable shortening, plus 2 tablespoons. NYT Cooking is a subscription service of The New York Times. Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. Place in the freezer. I only had frozen rhubarb in 3 cup portions, so I added a handful of fresh raspberries. After pouring the filling into the crust & topping with the second crust, I scraped the remaining filling from my mixing bowl on top of the crust. Gently stir in rhubarb. This was by far the best tasting Rhubarb Pie my husband and I have ever had! The secret is in the crust (which I used TOH double crust recipe) and this pie turned out absolutely delicious! I buy rhubarb in season, cut it up and freeze it so I can enjoy this pie any time of year. Dab the rim of the bottom crust with water to create a glue. Get recipes, tips and NYT special offers delivered straight to your inbox. Add eggs; whisk until smooth. Do Not Sell My Personal Information – CA Residents, 4 cups chopped fresh rhubarb or frozen rhubarb. Lay the rolling pin a third of the way from one of the edges. Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com. Roll out remaining pastry to fit top of pie; place over filling. Just add and extra 1/4 cup more sugar. Dot with butter. I have made this recipe several times - beginning when I first started dating my now husband. Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly. I wouldn't change a thing about it! Trim, seal and flute edges. I have a small rhubarb patch and whatever is left over I'll freeze. Kiyoshi Togashi for The New York Times. —Amanda Hesser, Adapted from "Humble Pie," by Anne Dimock, 1 hour 15 minutes plus chilling and freezing time, Amanda Hesser, Allison Kave, Dorie Greenspan. I made a lattice top pie, and it turned out beautifully. Made this twice this spring and it was killer! I may try it again and add more sugar. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. :). Pour into the crust-lined pie pan. Roll out the top crust. Lift the dough to the side; dust the dough and counter top with flour. pit plate with bottom pastry; add filling. Preheat the oven to 425 degrees. The top is marked with 8 razor-thin vents. I would recommend placing a baking sheet under this pie while baking as it sometimes runs over - making quite the mess. Cool on a wire rack. Because my rhubarb isn't cultivated and is a little on the small and very tart side I opted to put a little more sugar in, maybe 1-1/4 cups. This rhubarb pie contains no distractions, like strawberries. #bettyflippincrocker Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. https://cooking.nytimes.com/recipes/9420-straight-up-rhubarb-pie Dust with flour and roll the dough, starting from the center and moving toward the edges. https://www.tasteofhome.com/recipes/double-crust-rhubarb-pie Food Stylists: Anne Dimock and Jill Santopietro. Line a 9-in. Cut slits in top. Store in the refrigerator. I left out the butter dabs (and didn't miss them). Add a teaspoon or two more water, as needed. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) It was perfect in my opinion. Then place the top crust over the rhubarb; trim, seal and cut several vents. I made this pie a couple weeks ago and I'm making another today. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Then I sprinkled the crust with a little cinnamon. I'm a man almost 55 years old and I've never made a pie in my life. The crust is made with shortening. (It's better to err on the side of too wet than too dry.) —Lavonn Bormuth, Westerville, Ohio, Double-Crust Rhubarb Pie Recipe photo by Taste of Home. I was trying to match my grandma’s recipe, but I remember her’s being sweeter. In a large bowl, combine the sugar, flour and cinnamon. AMAZING!!! (He loved this pie, too!) Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Old-fashioned and delicious, rhubarb pie is truly springtime comfort food. Dot with butter. Cut the shortening into the flour with a fork or pastry blender. I thought this was just okay; although my dad loved it. Subscribe now for full access. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust. It should not be considered a substitute for a professional nutritionist’s advice. My family loved this pie! Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Rhubarb Pie Recipes A little tart with just the right amount of sweet, rhubarb pie is the perfect way to use up fresh rhubarb from the garden or the frozen stash in your fridge.