SHAKER RHUBARB PIE

Shaker Rhubarb Pie image

Provided by @MakeItYours

Number Of Ingredients 10

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

Steps:

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 servings.
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.