When I was a girl, my mom made Fresh Tart Rhubarb Pie from the rhubarb she grew in her garden. It was green, very sweet, very juicy, and so delicious. Paired with her flaky pie dough, it was always a hit. And still is today. My daughters request it every spring.
Preheat oven to 375 degrees Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Trim and cut the fresh rhubarb into bite-size pieces.
Place the chopped rhubarb in a large microwavable bowl. Stir in all-purpose flour, granulated sugar, and salt until combined. Allow to sit while you prepare the pie pastry.
Optional - To help the rhubarb soak in the sugar, you may place the bowl of rhubarb in the microwave and heat for 2-3 minutes. Stir to combine.
Prepare the Pastry
In a medium sized bowl, mix together the all-purpose flour and salt.
Cut in vegetable shortening with a blending fork until crumbly.
Add 1/4 cup cold water and mix, then add the rest of the water to finish mixing the dough. At this point the dough should hold together in a ball.
Divide the dough in half. Roll the dough out on floured surface into the size of your pie plate. Repeat for the top crust.
For top crusts, remember to make slits in the dough so your pie can breathe while it is baking.
Assemble the Pie
Place the bottom crust in a pie pan and form to the top edge. Spoon rhubarb mixture inside bottom crust. Dot with bits of butter. Smooth water along edge of pie crust with fingertips (to help seal the pie). Add the top pastry to pie and crimp edges.
To finish, I like to smooth 1-2 tablespoons of milk over the top of the pastry and then sprinkle with sugar to make a pretty crust. Bake in preheated oven on next to bottom oven rack for 50-55 minutes until filling bubbles and top crust is golden brown.
Serve warm or cold with whipped cream or ice cream. This pie will serve 8-10 people.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.