Old-Fashioned Rhubarb Pie

 Rosy rhubarb takes centre stage with this simple pie. If you prefer a tarter pie, reduce the sugar in the filling to 3/4 cup. The addition of cardamom and black pepper add surprising depth, but can be omitted for traditionalists. 


2 cups all-purpose flour (spooned & levelled) 
½ teaspoon salt
Zest of one orange
2 teaspoons sugar
⅔ lard, plus 2 tablespoons (180 grams)
6 tablespoons ice water

5 cups sliced rhubarb (roughly 600 grams)
1 cup sugar
5 tablespoons flour
¼ teaspoon cardamom (optional - could swap out for cinnamon)
A sprinkle of fresh cracked black pepper
1½ tablespoons butter


Preheat the oven to 425 degrees Fahrenheit. If you have a very hot oven, adjust so you don't burn your pie

To make the crust (9 inch):

  • Stir the flour to leaven with air before measuring out 2 cups

  • In a large bowl, combine the flour, salt, zest, and sugar. Combine with a fork

  • Cut the shortening into the flour until the mixture resembles coarse pieces

  • Gradually sprinkle a tablespoon of water at a time over the dough, tossing with a fork until it begins to come together

  • Press the dough into a ball, and if it crumbles, add a teaspoon or two more water until it holds together

  • Divide the dough into two balls—make one ball slightly larger for the bottom crust

  •  Flatten the larger ball, then roll it out on a floured surface until it's an inch or two larger than the pie pan—try not to use too much flour to do this

  •  Transfer the dough to the pie pan, pressing it into place, and place it in the freezer

To make the filling

  • Combine sugar, flour, and spices (if using) in a large bowl - reserve 1/4 of the mixture to sprinkle on the bottom crust

  • Add the chopped rhubarb and toss until everything's incorporated

  • Remove the crust-lined pie pan from the freezer and sprinkle the reserved sugar/flour/spice mix on top of the pastry 

  • Pour in the filling and dot with butter

Roll out the top crust and place it over the rhubarb filling. Seal the edges, cut several vents, and bake for 15 minutes at 425 F.

Reduce the oven temperature to 350 F and bake for an additional 35-40 minutes, or until pink juice bubbles from the vents in the crust.

Serve warm with your very best vanilla ice cream!