Monday, June 9, 2014

Rhubarb Pie


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.
  • 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
  1. Pour boiling water over chopped rhubarb and let sit a few minutes before draining.  This is to take the edge off the tartness. 
  2. Mix sugar and flour, then stir in the egg. Let sit while you roll out the pastry.
  3. Preheat oven to 400 F
  4. 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.
  5. Roll up with rolling pin and unroll into 8-9 inch pie plate
  6. 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 
  7. mix the sugar/egg mix with drained rhubarb and immediately pour into prepared pie shell.
  8. 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.
  9. Lightly brush top of pie with an egg wash and sprinkle with coarse sugar. Optional. 
  10. 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.


11 comments:

  1. That looks delicious! I love rhubarb pie, this variation sounds very tasty. :)

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  2. That looks and sounds so good. A number of tips that I have never heard of. I think tomorrow will be a rhubarb pie day!

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  3. My absolute favourite pie :) Never knew about boiling water and how it mellows the tartness. I love how your pie has baked "down"...really beautiful.

    Blessings to All ღ
    Anna (Toronto)

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  4. You had me at Rhubarb!!! Love these tips and a new to me version of pie crust - sounds wonderful and looks beautiful! We just had our church's 5th Rhubarb and Rhummage Festival - it's the season over here....

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  5. shirley bertheletteJune 9, 2014 at 10:56 AM

    yum-yum- have lots of rhubarb in my garden-- do you also have a recipe for a rhubarb and strawberry -custard- pie - thanks

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  6. I have made these recipes from their blog and enjoyed these recipes. Maybe you will too.
    http://www.mennonitegirlscancook.ca/2008/07/rhubarbstrawberry-streusel-pie.html
    http://www.mennonitegirlscancook.ca/2012/05/rhubarb-chantilly-cream-pie.html

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  7. Made this pie this morning and both my husband and I loved it! I was happy to find a recipe for rhubarb pie that did not call for tapioca, and the ingredients are ones I always have on hand. Thanks for sharing this simple recipe for a truly wonderful pie! This is now my go to recipe for rhubarb pie.

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  8. Looks delicious! Would there be any problem adding strawberries to this recipe?

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    Replies
    1. You can add strawberries or apples ... if you are adding fruit, you should also add sugar and flour ( maybe 1/3 cup sugar and 1 Tbsp four) but if you are replacing some of the rhubarb to still make 5 cups filling, you can leave the rest of the filling ingredients as they are. Bake until bubbly.

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