I'm not sure that we need another rhubarb pie recipe but I thought it was time I post this one so that I won't need to go looking for a piece of paper every time rhubarb season comes around. This one comes from my mom. There is always the question as to whether or not to peel the rhubarb. If the stalks are tender, young shoots you definitely do not need to peel. If the stalks are older, you can try using a very sharp knife to chop or, like I did, take off what comes off as you chop the ends and any stringy parts.
Ingredients and Method:
- your favorite double crust pie recipe
If you do not have one, there are a number of great recipes on this site. I change mine up a bit sometimes
and here's this version.
and here's this version.
- 1 2/3 cup flour
- 1/3 cup Crisco shortening
- 1/3 cup butter
- 1 tsp salt
- 4 Tbsp ice cold water mixed with 2 Tbsp sour cream
Cut shortening and butter into flour and salt with pastry blender, until evenly crumbly. Add cold water and sour cream. Stir with fork, about one minute, until it holds together and can be pressed into a ball. Refrigerate while you prepare the filling.
- 5 cups rhubarb, washed and chopped
- boiling water
- 1 cup sugar
- 3 Tbsp flour
- 1 egg
- Pour boiling water over chopped rhubarb and let sit a few minutes before draining. This is to take the edge off the tartness.
- Mix sugar and flour, then stir in the egg. Let sit while you roll out the pastry.
- Preheat oven to 400 F
- Divide pastry in half, shape into disc shape and roll out gently to a dinner plate size, using a dusting of flour on rolling surface and on top and flipping over in between to be sure it does not stick.
- Roll up with rolling pin and unroll into 8-9 inch pie plate
- Roll out second half to same size and either cut slits for steam to come out, or cut into strips to make a lattice top. Let sit while you
- mix the sugar/egg mix with drained rhubarb and immediately pour into prepared pie shell.
- Cover with second half of pastry, tucking it over and under the sides of bottom pastry. Flute edges OR, if doing lattice top, take every other strip and lay it across one way, leaving spaces as wide as the strips, then place remaining strips the opposite direction going under and over, lifting strips as needed. Flute edges.
- Lightly brush top of pie with an egg wash and sprinkle with coarse sugar. Optional.
- Bake at 400 F in lower 1/3 of oven for 15 minutes. Reduce heat to 350 F and bake another 45 - 50 minutes, or until juices bubble through slits. Serve warm with ice cream.