Rhubarb Pie has been a favorite in our family for years. For this Flashback Friday post, I'm reminding you of one of our favorite rhubarb slab pies which uses the tender pastry recipe originally posted in June of 2008. You can use apples instead of rhubarb...or make pie-by-the-yard rather than slab pies. It is really a delicious and delicate pie crust which is truly a specialty at our house. We recently served this up on Mother's Day and I can tell you there was none to spare.
Tender Pie Crust:
4 1/2 cups flour
1 tbsp salt
1 lb Crisco shortening
1 tbsp. vinegar
1 cup water
Measure the flour and salt into large bowl.
Cut in shortening with pastry blender.
Separate egg. Beat egg white until stiff.
Stir combined egg yolk, vinegar and water into flour/shortening mixture along with the beaten egg white. It may seem too moist, but do not add too much flour. Use flour sparingly and only if it is too sticky.
Divide dough in half.
Rhubarb Filled Slab Pie:
1 1/2 cups sugar
5-6 cups thinly chopped rhubarb
Roll out half of the pastry and line cookie sheet. Sprinkle with some of the sugar.
Spread chopped rhubarb evenly over pastry.
Set aside 1 tablespoon sugar and sprinkle the remaining sugar over the rhubarb.
Roll out second half of the pastry to top the fruit layer. (You can flip it or roll it onto a rolling pin and unroll it over the fruit.)
Pinch edges. Sprinkle top with 1 tablespoon sugar.
Bake at 425' for 20-30 min.
Tip: It is important to keep the fruit layer thin, maybe 1/2 inch (no more than 1 inch) thick.
Just add a dollop of whipping cream and your guests will ask for seconds.