Rhubarb Pie (Raw)

The pie crust can be made up to 2 days ahead and refrigerated, or frozen for up to 2 months. The rhubarb should not be cut and sugared more than 1 hour before baking to prevent excessive liquid release. The assembled unbaked pie can be frozen for up to 1 month—bake directly from frozen, adding 15-20 minutes to the baking time.

Store baked pie loosely covered with aluminum foil at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust will soften upon storage due to the moisture from the filling. To re-crisp, reheat slices in a 350°F oven for 10-15 minutes.