Kiddle Family - November 2012

Wednesday, 15 June 2011

Rhubarb Pie

One of my favorite pies is.... Rhubarb pie! Just plain rhubarb. I love the fact that it's sweet, but still maintains a bit of the sourness to it too. Hot rhubarb pie with ice cream, it's the best.

The other day, I was quite happy when a friend said she had some rhubarb and was willing to give it away. I quickly said I would love to have some.

So, with there being a Relief Society "birthday" dinner, I decided that I would make some pie as my contribution towards dinner. And, since it's one of my favorite things to eat, I thought I'd share my recipe, in case any of you would like to make some yourself....

Rhubarb Pie

Pie Crust (for one pie - top and bottom crusts)
2c. flour
1 tsp. salt
1 c. Crisco shortening
Use a pastry cutter until dough is the size of split peas
4 Tbsp. ice water
Sprinkle 2 spoons, then add the other 2. Use a fork to mix, then use your hands.
Handle the dough VERY LITTLE. Only mix until it holds together, you'll already notice that it's very flakey. Divide in 2 (top, bottom crusts) and roll between wax paper.

If you're a visual person and want some pictures, you can look at one of my previous blog postings that shows how I make my pie crust.... though, stop just before poking holes in the crust, cause you don't do that will filled pies. Click here for a link to it.

Rhubarb Pie
4 c. rhubarb cut into pieces
1 1/4 c. sugar
1/3 c. flour
1/8 tsp salt
1 Tbsp. butter

Now that you've got your crust in the pan and ready, take your cut rhubarb and fill your pie a little more than half full.

Then you're going to mix together the above amounts of sugar, flour and salt. Pour half of this mixture onto your rhubarb in your pie. Put the rest of the rhubarb on top and fill your pie so that it is heaping. Pour the rest of your sugar/flour mix on top.
(so basically, your pie is layered... rhubarb, dry mix, rhubarb, dry mix)

Now take your butter and just dot the top.

Then roll out your top crust dough, lay it on top and finish of the edges however you'd like.
Lastly, cut some slits into the top of your pie.

Bake your pie at 425F for 40-45 minutes. And just as a side note, if you want though I don't always do this.... before you start baking, take some tinfoil and cover your crust edges. This will prevent them from baking faster than the rest of your pie and prevent you from having burnt looking edges. Then half way through the baking, remove the tinfoil and bake normally.

So, there you have it. That's how I make rhubarb pie. It's one of my favorites.

Oh, and what do you do with the left over dough?? Well, I like to roll it out and sprinkle sugar and cinnamon on it and bake it (425 for approx 6 minutes) It's a yummy snack too!

1 comment:

  1. Amber,
    My sister and I always made these out of pie dough. Passed down from my Grandma! There is no better snack while you're waiting on that pie to be done. :)