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
- 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.
- For the filling: Put rhubarb, sugar, flour, and salt into a medium mixing bowl, then use your hands to toss together, and set aside.
- 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.
- 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.