Best Shaker Rhubarb Pie Recipes

Shaker Rhubarb Pie image

Provided by Colleen Sowa

Categories Pies

Time 1h10m

Number Of Ingredients 10

PIE CRUSTS
pie crust to make bottom and top crust (your favorite recipe)
PIE FILLING
3 c fresh rhubarb (cut in 1-inch pieces)
2 c brown sugar
2 Tbsp flour
5 Tbsp butter
1/8 tsp salt
1 Tbsp sour cream
1/4 tsp ground cinnamon

Steps:

1. Preheat oven to 450 degrees.
2. Prepare your pie crust to make a top and bottom crust.
3. Combine the flour, sugar, spices, sour cream and cut up rhubarb. Mix together well. Pour into the prepared pie shell. Dot the entire top of the pie with butter. Place the top crust on the pie. Seal the edges in a pretty manor. Cut a couple slits in the center of the top crust to make steam vents. *** If you want to get fancy, cut steam holes in teardrop shapes with tip of sharp knife, or even use tiny cookie cutters to make other shapes (you can also use the cut outs as decorations on the top of the pie).
4. Bake at 450 degrees for 15 minutes. Turn the heat down to 350 degrees and continue baking about 20 to 30 minutes or until filling is tender and the crust is browned.
5. We change the recipe by changing ingredients, for example using strawberries and Jello or adding sliced apples.

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.