Rhubarb Pie


One of my favorites.

I worked at a deli in Fargo for four years that recently closed, this was the second piece of rhubarb pie I’ve had all year…yes that is deprivation for my stomach. I used to make and eat rhubarb pie at least once a week.

The recipe still has not left my mind…I tried looking online to find one like it to make sure I was right, but none came close. So I trusted my memory.

I had also been using a pie crust recipe from smitten kitchen, all butter pie crust, but I was not reallllyyy impressed with it. Nor was the family- pie crust is a tricky thing. So I decided I’d find a shortening recipe and I used pioneer woman’s recipe- shortening pie crust .

Cherish this recipe- so good. I was eating a piece with my pops today and I commented after a bite saying “that’s pretty good” and my dad quickly followed with, “that’s an understatement”. Thanks poppa

Pioneer Woman’s Pie Crust:

1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

Preparation Instructions
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Rhubarb Pie Filling


1 large egg
1 cup sugar
4 cups rhubarb (diced)
1/2 cup cream
1/2 cup flour

Mix all these fine ingredients together and put it in the bottom crust.

Bake it at 450F for 10 min, turn oven down to 350F and bake for another 35 min.

Cool for at least 20 min before enjoying. Store in fridge.


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