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.