Rhubarb Pie

Rhubarb Filling
Makes enough for two 9″ pies.

  • 6 cups chopped rhubarb
  • 2 cups white sugar
  • 10 tablespoons flour
  • 2 tablespoons butter

Crisco No Fail Pie Crust

  • 5 cups flour (635 gm)*
  • 1 ½ tsp. salt
  • 2 ½ cups shortening (320 gm)
  • 1 egg
  • ½ cup cold water
  • 1 tbsp. white vinegar
  • If you don’t already have one, buy yourself a kitchen scale. They come cheap as $10-$15. Shortening is so much fast and easier to weigh than in a cup.

Making the Pie Dough 

Combine the flour and salt in a mixing bowl. Add room-temperature shortening. Cut the shortening into the flour mixture until rough crumbs.

Beat egg, water and vinegar together, then pour over flour mixture. Stir mixture together with a fork until moistened.

Divide dough in half. Set one aside for your pie and wrap the other in plastic wrap and store in the fridge for later.

Roll out the pie dough then place it in a 9” pie plate. Trip the overhang ½ beyond the edge of pie plate, tuck the excess under, then crimp around the edges with your fingers or a fork.

Making the Rhubarb Filling

Chop the rhubarb into small chunks. Combine the sugar and flour. Sprinkle 1/4 of the sugar mix over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.

Cut vents into the top of the pie to let the steam escape, then brush the top of the pie with light egg wash (whisk an egg in a cup with 1-2 tablespoons of milk), then sprinkle sugar over top.

Cooking the Pie

Adjust oven rack to lowest position then preheat oven to 450 degrees. Bake for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking for 40 to 45 minutes. Cool to room temperature, then chill for several hours until filling has thickened.


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