Rhubarb Pie

When my parents came out to help with Sienna, they brought a big bagful of rhubarb. I LOVE rhubarb and couldn't wait to expirement. I tried a rhubarb pie this weekend, and I think it was a success! It was my first pie crust and it really turned out! Here is the recipe for those kindred spirits who also like the tart flavor of rhubarb! I may even leave out some of the sugar mixture next time because it was sooo sweet and I like the tartness best!

Pie Crust

1-1/4 cups flour

1/4 tsp salt

1/3 cup shortening

4-5 Tbsp cold water

In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 Tbsp of the water over part of the flour mixture; gently toss with a fork. Push moistened pastry to the sie of the bowl. Repeat moistening flour mixture, using 1 Tbsp of the water at a time, until all the flour mixture is moistened. Form pastry into a ball.

On a lightly floured surface, use hands to slightly flatten pastry. roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around rolling pin. Unroll into a 9-inch pie plate. Ease into pie plate without stretching it.

Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edges as desired. Do not prick pastry. Fill and bake as directed in recipe.

Rhubarb Pie

Pie crust

1 recipe crumb topping (to follow)

3/4 cup sugar

1/3 cup flour

1/2 tsp ground cinnamon

6 cups fresh or frozen unsweetened, sliced rhubarb

Preheat oven to 375 degrees. Prepare pie crust as directed, set aside. In a large bowl stir together sugar, flour and cinnamon. Add rhubarb. Gently toss rhubarb until coated. (if using frozen rhubarb let mixture stand for 45 minutes or until fruit is partially thawed but still icy).

Transfer rhubarb mixture to pie crust. Sprinkle crumb topping evenly over rhubarb mixture. To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes (or 60 minutes for frozen fruit). Remove foil and bake for another 20-30 minutes or until filling in center is bubbly and topping is golden. Cool on wire rack.

Crumb Topping

Stir together 1/2 cup flour and 1/2 cup packed brown sugar. Using pastry blender, cut in 3 Tbsp butter until mixture resembles coarse crumbs.