Shaker Rhubarb Pie

  • Serves

    serves 6-8


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 34 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 14 - 1 12 cups sugar
  • 4 tbsp. flour
  • 14 tsp. salt


Step 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.

Step 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.

Step 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.

Step 4

Bake for 15 minutes, then reduce heat to 350° and continue to bake until crust is golden, 25–30 minutes more. Set aside to let cool for at least 30 minutes before serving.

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