Sometimes the sweet-tart qualities of this favorite old fashioned pie are not fully appreciated until one is “grown-up.”
3 cups fresh or frozen rhubarb (1″ pieces)
1 egg, slightly beaten
1-3 drops red food color, optional
3-4 tablespoons flour
1 cup sugar
1 unbaked pie crust (double crust)
Vanilla ice cream
Preheat oven to 425F
Wash and trim rhubarb, cut into 1″ long pieces. Combine with slightly beaten egg and optional food color. Combine flour and sugar; add to rhubarb and egg; mix well.
Prepare pie crust as directed below (or use commercial pie crust). Line a 9″pie plate with one crust, add filling. Run a dampened finger around top edge of crust. Place second crust over top of filling. Gently press edges of crust together to seal; trim off excess pastry. Flute or crimp edges by pinching and twisting dough between thumb and index finger. Cut vents in top crust. Sprinkle top with a little sugar, if desired. Bake 15 minutes at 400 F, reduce heat to 350 F and continue to bake 40-45 minutes or until lightly browned. Serve warm with scoop vanilla ice cream. Makes one 9″ pie; serves 8.
2 1/2 cups flour
1 teaspoon salt
3/4 cup cold lard, or shortening
6-8 tablespoons cold water
Mix together flour and salt. Using a pastry blender or 2 knives cut cold lard into flour until mixture resembles coarse cornmeal. Sprinkle water, 1 tablespoon at a time, over flour mixture; toss gently with a fork; continue to add water until pastry is moist enough to press into a ball. Do not over mix pastry. Divide dough in half and roll each half out on a lightly floured surface, or between two sheets wax paper, until it is the size of pie plate.