for the love of pie: jen causey


FOR THE LOVE OF PIE — a series that celebrates the simple things.
Today, Jen and her Rhubarb & Cardamom Pie.





Truth be told,
Jen and I haven’t met in person.
But we’ve known each other
near six years.



We met in what feels like the early days
of online shops and blogs.
But it wasn’t really,
online shops and blogs had been around
ten years by then.


Jen is a photographer.
One of those photographers that captures
everyday moments
with a special kind of grace.
That captures the beauty in a day well worked
and a meal well made.



We’re set to meet in person in August and I’m really hoping they’ll be pie.
Find a little more about Jen and her recipe below.
xo, n




Jen Causey

Rhubarb Cardamom Pie

Brooklyn, NY.
The perfect pie to bring to an early summer picnic or potluck with friends.

Growing up, I never had rhubarb. I only discovered it a few years ago after seeing it at the farmer’s market and constantly hearing others rave about it. Once I tried it, I was hooked. Each spring, when it is in season, I stock my freezer with enough frozen rhubarb to be able to make a few treats throughout the year.


Best served in spring and early summer, when rhubarb is readily available at the market. I love mine with ice cream, whipped cream, or a dollop of plain yogurt and then sprinkled with muscovado sugar.


+ Early summer is my favorite time of year. I love having picnics, sharing desserts with friends and making homemade ice cream.
+ I am looking forward to my new book, Brooklyn Makers, coming out this fall, chronicling a project I have been working on for the past 2 years.



Rhubarb & Cardamom Pie by Four & Twenty Blackbirds, my favorite pie shop in Brooklyn.


2 cups unbleached all-purpose flour
1 tsp salt
1 tbs sugar
2 sticks cold unsalted butter, cut into half-inch pieces
1 cup cold water and 1/8th cup cider vinegar on ice

Stir flour, salt and sugar together in a large bowl. Add butter and coat it with flour using a spatula or bench scraper. Working quickly, cut butter into the flour with a pastry blender until mostly pea-sized pieces of butter remain (a few larger pieces are OK; do not over-blend). Sprinkle 4tbs chilled water over the flour mixture and cut the water in with a spatula or bench scraper. When water is fully incorporated, add more water, 1-2tbs at a time, and mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with drops of chilled water if necessary to combine. Shape into a flat disc, wrap in plastic and refrigerate for at least an hour, preferably overnight. Wrapped tightly, dough can be refrigerated for three days or frozen for one month.

Roll out to fit the bottom of the rectangle pan, just to the edges, not over. Use the scrap to create about 20-25 lattice pieces to fit the pan width and length.

Combine in a large bowl:
4 to 6 cups rhubarb that has been chopped, frozen overnight and then thawed and drained of all excess liquid (freezing helps to release excess water in the rhubarb)
3 tbs lemon juice
6 dashes of Old Fashioned or Angostura Bitters
3 whole eggs, beaten

In a separate bowl, sift together:
3 cups sugar
1 1/2 tbs ground cardamom
1 tsp ground allspice
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp salt
5 tbs arrowroot (or cornstarch)

Combine the wet ingredients with the dry. Scoop into pie shell, with most or all of the liquid – do not make the pie too watery, but the rhubarb should be just covered in the liquid. Arrange lattice on top, crimp edges in.

Beat together:
1 whole egg
2 tbs heavy cream or milk

Brush the top of the lattice with the egg wash and sprinkle with raw (or demerara) sugar. Bake on a half sheet pan at 350°F (175°C) for 30 mins, rotate and bake for another 30-40 mins, depending on the oven strength. Look for a golden brown colour in the crust, and for the filling to be set and bubbling over.





posted on June 15, 2012 by Nikole


  1. Haley says:

    Everything about this is so perfect. Cardamom should be used more in baking. Bravo!

  2. emily says:

    So lovely! I’ve only been won over to the magical world of loving pies in the past few years. I’ve always been a cake fan. This looks amazing! Rhubarb pies, so delicious! Beautiful photos, Jen!

  3. simi says:

    gahhh this looks so good! I love the idea of adding cardamom for an interesting contrast flavour. xx.

  4. Silvia says:

    ooooh this looks too good!
    Send some over please ;-)

    Love the Pie series.
    Happy weekend!

  5. I too had never eaten rhubarb as a child, but now love it. Gorgeous pie.

  6. dervla says:

    this is gorgeous. I grew up eating rhubarb and now I frantically buy it in huge batches at the farmers market and then mourn its departure a few short weeks later. Love the use of cardamom in this – my very favorite spice. Making this this weekend for sure!

  7. I just love you photos and your recipes ¡¡

  8. Ellen Anderman says:

    Please, please, please ask Jen to share how she freezes her rhubarb for winter use. Our daughter loves rhubarb pie but only gets back to the States in the winter so I’d like to save some and make her a pie of delight.

  9. Love her blog. Breakfast is my favorite meal of the day…
    Will try this recipe!

  10. Ariel says:

    This is such a great post! I want to try making this!

  11. ally says:

    i attempted a rhubarb pie a couple years ago, it is one of the few things that really just didn’t turn out well at all.. i may have to revisit the rhubarb, but with this recipe. it looks so yummy.
    (and i’ve enjoyed jen’s blog for a while now. she’s great!)

  12. [...] & recipe links: Heidi Swanson, Jen Causey, Katie and Nathan Williams. And be sure to shop Nikole Herriott's shop, Herriott [...]

  13. A clear winner! Rhubarb is my favourite vegetable to bake with

  14. Beautiful pie, beautiful photos!

  15. Wiebke says:

    As always beautiful … thank you for sharing with us. Sunny greetings from Northern Germany + smile W.

  16. Jo says:

    Oh wow, amazing. I grew up on rhubarb – it grows everywhere here in England and always reminds me of eating summer crumbles in the back garden with my family.

  17. celine says:

    anything with cardamom is automatically delicious!

  18. [...] - Rhubarb Cardamom Pie. I want it. Now. [...]

  19. Sarah says:

    LOVE the first photo, the colour scheme and how everything is placed…. beautiful.

  20. [...] loving Herriott Grace’s For the Love of Pie series! *Jen opened a beautifully curated pop-up shop, Cisthene (speaking of Jen, check out her [...]

  21. sarah says:

    THe photos show a round pie but the directions say to use a rectangle pan. WHat size?

  22. […] This rhubarb cardamom pie would be nice for pudding tonight.  […]

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