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