RHUBARB PIE

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This Rhubarb Pie recipe is the essence of spring and the taste of summer to come. It's fresh, bright, fantastically delicious, and just like Grandma used to make.

Let’s get started!

Rhubarb Filling sliced rhubarb granulated sugar brown sugar cornstarch salt lemons vanilla extract butter egg white Double Pie Crusts all-purpose flour salt unsalted butter shortening  ice water

Ingredients

Step 1

Artichoke
Carrot
Persimmon
Radish
Large Radish
Carrot
Persimmon

Mix the flour and salt together in a large bowl. Add the chilled butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening into the flour until it resembles coarse crumbs.

Step 2

Artichoke
Carrot
Persimmon
Radish
Large Radish
Carrot
Persimmon

Drizzle ice water into the crumbs, 1 tablespoon at a time, until large clumps begin to form while stirring with a rubber spatula. Most often, I add 1/2 cup of ice water.

Step 3

Artichoke