This treasured Shelly Family Rhubarb Pie comes from the family of Catherine Barr, Executive Director of the Monterey Bay Certified Farmers Markets. Passed down through generations, it’s a recipe that captures the warmth and nostalgia of home baking — a perfect balance of tart, juicy rhubarb wrapped in a buttery, flaky crust. The filling is tender and jammy, with a hint of sweetness that celebrates spring’s most iconic fruit. It’s a pie that never fails to make an appearance at family gatherings — rustic, comforting, and baked with love.
INGREDIENTS:
Pie Crust
3 cups flour, sifted
1 teaspoon salt
1 cup soft butter (room temperature)
1/4 cup shortening (Crisco)
4-5 tablespoons water
1 egg
1 teaspoon vinegar
Rhubarb Pie Filling
5 cups fresh rhubarb, cut into small pieces
3 cups sugar, divided
1 cup flour
Butter
METHOD:
Make the Pie Crust:
In a large bowl, whisk together flour and salt. Add the butter and shortening, cutting it into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together the water, egg, and vinegar. Gradually add this mixture to the flour, stirring lightly with a fork until the dough just comes together.
Divide the dough into two balls, flatten slightly, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling out.
Prepare Rhubarb Filling:
In a large bowl, combine rhubarb with 1 cup sugar, stirring to coat. Let stand at room temperature for 2 hours to release juices.
In a separate bowl, combine the remaining 2 cups sugar with the flour. Using a slotted spoon, transfer the rhubarb to this mixture and toss gently until evenly coated.
Assemble the Pie:
Preheat the oven to 450°F.
On a lightly floured surface, roll out half the dough and fit it into a 9-inch pie pan. Trim excess crust to about ½ inch beyond the rim.
Spoon the rhubarb filling into the crust and dot the top with small pats of butter.
Roll out the remaining dough and place over the filling. Trim and crimp the edges to seal.
Brush the top crust lightly with milk and sprinkle with a little cinnamon sugar for a golden, fragrant finish. Cut a few small slits in the top crust to allow steam to escape.
Place the pie on a rimmed baking sheet to catch any bubbling juices.
Bake at 450°F for 15 minutes, then reduce the heat to 350°F and continue baking for 55 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing, to let the filling set.
NOTE: To avoid messy spills, place the pie on a rimmed cookie sheet.
SOURCE: Family recipe from Catherine Barr
