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Tip

Using Lyman Orchards frozen pie blocks makes this recipe especially easy – you get a flaky, reliable crust without the extra work of making dough from scratch, so you can focus on that perfect tart-sweet rhubarb filling.

Ingredients:

Filling:

• 5-6 cups rhubarb, chopped (fresh or frozen, thawed and drained)
• 1-1/2 to 1-3/4 cups granulated sugar (adjust to taste)
• 1/4 cup all-purpose flour (or 3 tbsp cornstarch for a clearer filling)
• 1-2 tbsp lemon juice
• 1/4 tsp salt
• 1 tsp vanilla extract (optional but nice)
• 1 tbsp butter, cut into small pieces

Crust:

• 1 package Lyman Orchards frozen pie blocks (2 crusts per pie)

Optional Topping:

• 1 egg + 1 tbsp water (for egg wash)
• Coarse sugar for sprinkling

Instructions:

1. Prepare the crust
   • Thaw your Lyman Orchards frozen pie blocks until they're workable but still cold.
   • Roll out one block and fit it into a 9-inch pie dish.
   • Place the second crust aside for the top.
2. Make the filling
   • In a large bowl, combine rhubarb, sugar, flour (or cornstarch), salt, and lemon juice.
   • Let sit for about 10-15 minutes so the rhubarb releases a bit of juice.
3. Assemble the pie
   • Pour the filling into the prepared bottom crust.
   • Dot the top with small pieces of butter.
   • Add the top crust (lattice or full crust with slits cut for venting).
   • Crimp edges to seal.
4. Bake
   • Brush the top crust with egg wash and sprinkle with coarse sugar if desired.
   • Bake at 400ºF for 20 minutes, then reduce to 350ºF and bake another 35-45 minutes, until the filling is bubbling and crust is golden.
5. Cool
   • Let the pie cool at least 2-3 hours so the filling sets properly.