This is now my standard rhubarb pie recipe! Add eggs; whisk until smooth. I made this pie a couple weeks ago and I'm making another today. Trim, seal and flute edges. Food Stylists: Anne Dimock and Jill Santopietro. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. The top is marked with 8 razor-thin vents. The crust is made with shortening. Taste of Home is America's #1 cooking magazine. Add a teaspoon or two more water, as needed. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly. Old-fashioned and delicious, rhubarb pie is truly springtime comfort food. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Roll out remaining pastry to fit top of pie; place over filling. I wouldn't change a thing about it! I'm a man almost 55 years old and I've never made a pie in my life. The information shown is Edamam’s estimate based on available ingredients and preparation. Preheat the oven to 425 degrees. Store in the refrigerator. I have made this recipe several times - beginning when I first started dating my now husband. I may try it again and add more sugar. NYT Cooking is a subscription service of The New York Times. The secret is in the crust (which I used TOH double crust recipe) and this pie turned out absolutely delicious! Made this twice this spring and it was killer! Do Not Sell My Personal Information – CA Residents, 4 cups chopped fresh rhubarb or frozen rhubarb. I buy rhubarb in season, cut it up and freeze it so I can enjoy this pie any time of year. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. 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. Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. I would recommend placing a baking sheet under this pie while baking as it sometimes runs over - making quite the mess. pit plate with bottom pastry; add filling. In a large bowl, combine the sugar, flour and cinnamon. (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.) (He loved this pie, too!) Dot with butter. Pour into the crust-lined pie pan. Kiyoshi Togashi for The New York Times. This rhubarb pie contains no distractions, like strawberries. 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. 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. The filling is the perfect consistency - not at all runny. Then I sprinkled the crust with a little cinnamon. Get recipes, tips and NYT special offers delivered straight to your inbox. It was perfect in my opinion. My family loved this pie! Roll again until the diameter is an inch or 2 larger than that of the pie pan. 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.