Good morning and Happy Friday! Just want to throw this out there, remember to celebrate your moms this weekend and give her a call, visit and hug if you can. I’ll probably be Face-Timing my momma on Sunday and visiting my mother-in-law this weekend, weather pending. While you’re at it, why not bake her an awesome pie as well?
This Rhubarb pie came to be sort of by accident. Last weekend, when I was out taking Boone for a walk, my neighbor offered me some rhubarb from her garden. Granted, I’ve never cooked with it before, but you never say no to free produce. Plus, she offered to share with me her pie recipes. So, of course I was extremely grateful and got to baking.
Rhubarb is one of those seasonal items Iowans get really excited about. It’s a perennial, so it grows yearly, and mainly used for pies and desserts. Plus, the colors are amazing.
First up, we have to prep the rhubarb. Most importantly, the leaves need to be cut off because these are toxic. then, the bottom of the stalk come off. If the skin is tough, then it should be peeled. It’s actually quite easy.
Then, slice or dice the rhubarb. I wasn’t sure how small the pieces needed to be, being my first rhubarb pie, and I think I ended up cutting them just a tad small. So, don’t be afraid to just cut them a bit bigger than in the picture.
With the rhubarb in a colander, pour boiling water over it and let drain.
While that’s happening, I got to working on the crust. First up, blend flour and Crisco.
Then, add eggs beaten with water and vinegar.
Separate dough into three pieces. Freeze one in plastic wrap, and roll the other two out in between plastic wrap.
Next, back to the pie filling, combine sugar, flour and tapioca in a bowl and mix in the rhubarb. Let stand for 15 minutes.
Beat egg and water in a bowl and add to rhubarb mixture. Pour into a prepared 9 inch pie pan with the bottom pastry in place. Dot with butter.
Cover with top pastry. Prepare edges as desired and cut slits on the top. To make this edge just place your index finger from the inside edge to the outer edge and pinch on either side with your other hand and keep going on the round.
Bake on a 400 degree oven for 15 minutes. Reduce eat to 350 and bake for 40-50 minutes more until crust is golden brown.
Cool to set and enjoy.
This pie is amazing and I’m super proud of my very first rhubarb pie, with the help of Caryl of course. I’m pretty positive I’ll be making this pie on a yearly basis.
Have fun this weekend!
Caryl’s Never Fail Pie Crust
- 3 cups flour
- 1 1/3 cup Crisco
- 1 egg
- 5 tbsp cold water
- 1 tsp vinegar
- Blend flour and Crisco with pastry blender/cutter.
- In a separate bowl, beat egg with water and vinegar.
- Mix into flour mix until a soft dough forms.
- Roll out between two pieces of plastic wrap.
- Makes three crusts and freezes well.
- 4 cups sliced fresh rhubarb
- 4 cups boiling water
- 1 1/2 cups sugar
- 3 tbsp flour
- 1 tsp quick-cooking tapioca
- 1 egg
- 2 tsp cold water
- 1 tbsp butter
- pastry for double-crust pie
- Place sliced rhubarb in colander and pour boiling over it, let drain.
- Combine sugar, flour and tapioca in a bowl. Add the drained rhubarb and toss to coat. Let stand for 15 minutes.
- Beat egg and water and mix into rhubarb mixture.
- Add filling to a 9 inch pie pan lined with bottom pastry.
- Dot with butter and cover with top pastry. Prepare edges as desired and cut slits on the top.
- Bake on a 400 degree oven for 15 minutes.
- Reduce eat to 350 and bake for 40-50 minutes more until crust is golden brown.
- Cool to set and enjoy.