Anne Dimock'S Straight-Up Rhubarb Pie Recipe

Name: Anne Dimock'S Straight-Up Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust; 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; For the filling; 5 cups sliced rhubarb; 1 1/4 cups sugar; 5 tablespoons flour; 2 pinches cinnamon; 1 1/2 tablespoons butter (optional)

Servings: persons

For the crust
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
For the filling
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
2 pinches cinnamon
1 1/2 tablespoons butter (optional)

1
Heat the oven to 425 degrees F. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the shortening disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
2
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and shift it into place. Place in the freezer while you make the filling.
3
Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter, if using.
4
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees F and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.

699

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the crust, 2 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons sugar, and more.

Yes, Anne Dimock'S Straight-Up Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Anne Dimock'S Straight-Up Rhubarb Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions