if shaker is a religion i am converted! this was the best rhubarb pie of my life, i havent had anything close to this good for at least 15 years! i would definitely use the lower amount of sugar, and possibly increase the dough recipe by half--i had just enough but who needs to sweat it out, making sure to roll out 2 perfect circles! it was tight! otherwise, an incredible recipe that i think even a non-rhubarb fan cant turn down!
Shaker Rhubarb Pie
Credit: Christopher Hirsheimer
When harvesting garden rhubarb, choose tender, young shoots, discard the rhubarb leaves—which are toxic—and peel any large, tough stems as you would with celery. Commercially grown rhubarb doesn't need peeling; buy only firm, crisp stalks, and store them in the refrigerator.
FOR THE CRUST:
1 3/4 cups flour
1 tsp. salt
10 tbsp. cold butter, cut into pieces
2 tbsp. vegetable shortening
FOR THE FILLING:
1 lb. rhubarb stalks, cut into 1" pieces
1 1/4–1 1/2 cups sugar
4 tbsp. flour
1/4 tsp. salt
1. For the crust: Sift together flour and salt into a bowl. Use 2 knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 5 tbsp. ice water, stirring dough with a fork until it just begins to hold together. Press dough into a rough ball and transfer to a lightly floured surface. Divide dough into 2 balls, wrap both in plastic wrap, and refrigerate for 1 hour.
2. For the filling: Put rhubarb, sugar, flour, and salt into a medium mixing bowl, then use your hands to toss together, and set aside.
3. Preheat oven to 450°. Roll dough out on a lightly floured surface into two 12" rounds. Fit one round into a 9" pie plate and add rhubarb. Cover pie with remaining round. Fold edges of dough under and crimp edges. Make 3–4 slits in top crust for steam to escape.
