Anne Dimock's Straight-Up Rhubarb Pie

Name: Anne Dimock's Straight-Up Rhubarb Pie
Cuisine: European, American
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 2 teaspoons sugar; 2/3 cup vegetable shortening (Dimock uses non-hydrogenated brands like Spectrum or Earth Balance, but use another fat like butter or lard if you prefer); About 6 tablespoons ice water; 5 cups sliced rhubarb; 1 1/4 cups sugar; 5 tablespoons flour; 2 pinches cinnamon; 1 1/2 tablespoons butter (optional)

Instructions

In this pie, there are no strawberries to claim rhubarb's glory. Anne Dimock's simple filling formula calls for 1/4 cup of sugar and a tablespoon of flour for every cup of sliced rhubarb, plus a little cinnamon, an unlikely accent that brings out the rhubarb's fire. Her golden pie crust ratio is 3:1 flour to fat -- feel free to adjust both filling and crust up or down depending on the size of your pan. Adapted from Humble Pie: Musings on What Lies Beneath the Crust (Andrews McMeel, 2005) with additional notes from The Essential New York Times Cookbook (Norton, 2010).

Updated at: Wed, 16 Feb 2022 03:26:52 GMT