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My Favorite Pie Crust plus Rhubarb Pie

We had a family gathering and I baked three Rhubarb pies since we all have our personal favorites. Try them all and decide for your self......mine is Rhubarb Cream. The recipe below had an even tie with Rhubarb Strawberry Streusel Pie. I wouldn't know I didn't get to taste them, sigh.

This is truly a wonderful crust, I always always have success with it.
  • 5 cups flour
  • pinch of salt
  • 1 lb of lard or shortening, chilled
  • 1 cup of cold ginger ale or 7-up
  1. Mix flour and salt, cut in the lard until there are pea sized crumbs. 
  2. Pour in the ginger ale and gently combine to mix the wet and the dry ingredients together.
  3. Try not to over work the dough and have all the ingredients cold.
  4. If you make a one crust pie, put it into the pie plate and chill before baking. 
  5. Bake at 375 F for about 12-15 minutes or it has reached the desired color. (it helps keep it from shrinking). For a double crust pie follow the directions below. 
Double 9" crust Rhubarb pie filling;
  • 6 cups rhubarb, chopped
  • 1 - 1 1/2 cups sugar
  • 2 tablespoons flour
  • 2 eggs
  • 1 tablespoon butter
  1. Line the bottom with pastry. 
  2. Add the chopped rhubarb. 
  3. Mix the sugar, flour, eggs and pour over the fruit. 
  4. Dollop the top of the fruit with butter. 
  5. Cover with the top layer of pastry.
  6. Brush with a bit of cream and sprinkle with regular or coarse sugar 
  7. Bake at 425 F for 10 minutes on the bottom rack of your oven. 
  8. Turn the oven down to 350 F and bake for 40 - 45 minutes. 
  9. If the top of the pie is getting too brown cover with a piece of aluminum foil to prevent further browning. 


  1. Those pies are looking mighty good!
    I love pies of any kind..and that's why I don't bake them too often.

  2. Good thing I just started liking rhubarb pie! Well, maybe it's not such a good thing . . . it must fit somewhere in the whole
    "balance" thing.

  3. Oh I love rhubarb pie any kind of it. My rhubarb is pretty much done here. . maybe a few stalks left.
    I've heard about this pie crust but I've never tried it. . now I certainly will. they all look wonderful Charlotte.

  4. I've never heard of using ginger-ale in the pie crust...but I think I'll give it a try one day. Your rhubarb pie recipes all look mighty fine!

  5. I haven't heard of using gingerale for the liquid either, but I will try it on my next pie. The rhubarb pie recipe looks so good. Kathy

  6. I had my grandma over 3 weeks ago to teach me how to make pies - we made rhubarb custard. This is the same pie crust recipe as what my grandmas mom used! Delicious!!

  7. I tried your recipe with blueberries...fantastic !!!!! Thanks, Rob

  8. Is the fizz/carbonation the important part? I have some flat gingerale in my fridge... any thoughts?
    Thanks Michelle

    1. Hi Michelle,
      That indeed is a very good question. I personally have not used flat ginger ale and always thought the carbonation to be the reason for how flakey it is. However, I would give it a try. People make pie crust with just water with good success, so why not flat ginger ale. If you try it, let me know how it turns out for you. Good luck with it.

  9. Well my two little boys got to the last of the gingerale before me ;) Thanks for the reply though.

  10. Hello. Trying this pie out for my bf in celebration of National Pi (math) day. For the pie crust recipie. How many crusts does that make? One double pie shells?

    1. I get two double crusted pies and one pie shell. I hope you like the recipe and it turns out well for you.

    2. I will be trying the crust on Thursday. Sadly, I cannot find Frozen Rhubarb anywhere. I wish it was summer. So I will pick one of the other pies. My b/f's fav is rhubarb/strawberry though... :( Thank you so much for getting back to me!

    3. scratch that! I did find Frozen Rhubarb!! :D So excited. Should i add more tapioca since my berries/rhubarb are frozen? I don't want it being runny... Thank you!

    4. Hello again. Frozen Rhubarb....hmmm, I haven't done it with frozen, but my friends use it all the time. If I were going my "expert opinion" (haha, and I am meaning that very loosely, trust me) I would likely use a bit more tapioca or flour by a tablespoon or so. Good luck! Let me know how it turned out.

  11. If i dont have ginger ale or seven up what else can i use

  12. Love your blog. I look forward to down to earth ideas and your bible passages. There are days when they come thought speaking to me in my current situation. The pie crust recipe -if you dont't need to use all the recipe can you freeze it till needed. Thank you for being there.

    1. blbtravel, I am happy to hear that our ideas and bible passages that we share on Sundays speak into your life and are relevant in your current situation. The pie crust freezes very nicely. I shape the recipe onto 5-6 discs, wrap them in plastic wrap and place them into a freezer bag. I take out as many disc as I need about 30-40 minutes prior to continuing on with which ever recipe I am baking that day. I hope it works out for you too.


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