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Ingredients
Scale
- 2 ½ cups all-purpose flour plus more for shaping and rolling
- 1 teaspoon salt
- 6 tbsp unsalted butter, chilled and cubed
- ⅔ cup vegetable shortening, chilled
- ½ cup ice cold water
- 5 cups sliced rhubarb
- 1 ¾ cup sugar (divided into 1 ½ cup and ¼ cup)
- ½ teaspoon nutmeg
- ½ teaspoon orange zest
- ¼ cup cornstarch
- 2 tablespoons unsalted butter, chopped into small pieces
- 1 egg
- 1 tablespoon turbinado sugar (or demerara sugar)
Instructions
- Whisk flour and salt together in a bowl.
- Blend in chilled butter and shortening until mixture resembles coarse crumbs.
- Add ice water slowly, mixing until clumps form.
- Form dough into a ball, chill in plastic wrap for at least 2 hours.
- Chop rhubarb into ½ inch pieces and mix with sugar, nutmeg, and cornstarch.
- Roll out half of dough and place in pie dish.
- Sprinkle remaining sugar in the crust base, add rhubarb filling, and top with chopped butter.
- Cover with second rolled dough, crimp the edges, and brush with egg wash.
- Bake at 375°F for 30 minutes, then lower to 350°F for another 25-35 minutes.
- Let pie rest for 15 minutes before serving.
Notes
Use seasonal fresh rhubarb for the best flavor.
Cold ingredients are essential for a flaky crust.
Cool pie completely for clean slices.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 12
- Sodium: 130
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
- Cholesterol: 30