Anne Dimock's Straight-Up Rhubarb Pie

Name: Anne Dimock's Straight-Up Rhubarb Pie
Cuisine: American
Ingredients: 2 cup all-purpose flour; 2 teaspoon sugar; 1/2 teaspoon kosher salt; 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); 6 tablespoon (or more) ice water; 5 cup sliced rhubarb; 1 1/4 cup sugar; 5 tablespoon all-purpose flour; 2 pinch ground cinnamon; 1 1/2 tablespoon unsalted butter (optional)

Instructions

In this pie, there are no strawberries to claim rhubarb's glory. Anne Dimock's simple filling formula calls for ¼ cup of sugar and 1 tablespoon 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 the 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: Tue, 26 Aug 2025 21:59:25 GMT