Classic Rhubarb Pie

Check out a short video of me making the dish here

A timeless way to celebrate spring—tart, sweet, and deeply comforting.

Spice profile: pure dried maple syrup, (maple sugar), lemon zest, lemon oil, cinnamon

Ingredients

For the Crust: If you already have a crust recipe of choice, then of course, use yours. Or, grab some store-bought crust! Here’s my go-to recipe, though, if you want to give it a shot.

• 2½ cups all-purpose flour (plus more for dusting)

• 1 tsp salt

• 6 tbsp butter, frozen for at least 2 hours

• ⅔ cup refrigerated vegetable shortening

• 7–8 tbsp ice water

For the Filling:

• 1⅓ cups sugar

• 5 tbsp flour

• 1 tbsp Stock+Spice Rhubarb Pie Seasoning

• 1+ lb rhubarb (about 4 cups, chopped)

• 1–2 tbsp butter, cubed

• Optional: 1 egg for egg wash, (or a milk wash works well, too)

Instructions

1. Make the Pie Dough:
In a large bowl, whisk together the flour and salt. Grate the frozen butter and shortening into the flour using a coarse cheese grater. Gently toss the fats to coat with flour.

Add the ice water, 1 tablespoon at a time, mixing gently with a large spoon between additions until the dough starts to come together. Avoid overmixing.

Turn the dough out onto a floured surface and knead just until it forms a ball—don’t overwork it. Divide in half, flatten into two disks, wrap in cling film, and refrigerate for at least 2 hours.

2. Prepare the Filling:
In a medium bowl, mix together the sugar, flour, and Stock+Spice Rhubarb Pie Seasoning.

Chop the rhubarb into ½-inch pieces (about 4 cups total).

3. Assemble the Pie:
Roll out one disk of chilled dough to fit a standard pie dish, leaving a slight overhang. Trim any excess, but leave a small lip for sealing.

Sprinkle ¼ of the sugar mixture into the bottom of the pie shell. Add the chopped rhubarb, then top with the remaining sugar mixture. Dot the top with cubed butter.

Roll out the second crust and place over the top. Trim and crimp the edges to seal. Cut 8 slits into the top crust to allow steam to escape. Apply an egg wash, (or milk wash), if desired.

4. Bake:
Place the pie on the bottom rack of a preheated 425°F oven and bake for 15 minutes. Then reduce the temperature to 350°F and continue baking for about 45 minutes, or until the filling is bubbling and the crust is golden.

If the crust starts to brown too quickly, tent with foil.

5. Cool and Serve:
Remove from oven and let sit for at least 45 minutes before slicing.

Enjoy—preferably warm, maybe with a scoop of vanilla ice cream.