Rhubarb Pie

The rhubarb can be peeled, cut, and mixed with sugar up to 1 day ahead; store covered in the refrigerator and drain excess liquid before filling the pie. Unbaked pie dough can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months. The assembled unbaked pie can be frozen for up to 1 month—bake directly from frozen, adding 15-20 minutes to baking time.

Store baked pie loosely covered at room temperature for up to 2 days, or refrigerated for up to 4 days. The crust will soften when refrigerated but can be re-crisped by warming in a 350°F oven for 10-15 minutes. Leftover pie can be frozen, well-wrapped, for up to 2 months; thaw overnight in the refrigerator before serving.