November 5, 2015
When I was young my mother gave me two pieces of cooking advice. First, she said, never eat cake if you can eat pie. And if you’re going to make a pie, she added, make a big pie. Indeed, my mother was the master of all pies, and she spent her entire adult life looking for bigger and bigger pie pans.
Rhubarb Pie Filling
Rhubarb Pie Crust
Rhubarb Pie Preparation
To make the crust, mix the oil and milk together with a fork and add the mixture to the flour. Mix well with a fork. If the crust seems crumbly add more of the liquids. This crust needs to be rolled out between sheets of wax paper. (Moisten the counter first with a sponge so the lower sheet will stick to it.) Transfer the rolled crust to the pie pan with the wax paper, and when the crust is in place peel back the paper, tearing it in strips if necessary.
Mix the filling ingredients thoroughly and pour into the crust. Add a top crust and flute the edges. The rhubarb can generate lots of liquid, so you’ll want to cut vents in your top crust and put the pie pan on a cookie sheet before baking.
Bake at 425° for 15 minutes, and then turn the oven down to 375° for another 45 minutes. Let cool for at least 30 minutes to allow the filling to solidify. (If you absolutely must, you can make two 9" pies with the same recipe, but you’ll probably have to increase the crust ingredient quantities by 50% or so. …or, of course, you could make one 9" pie by cutting the filling ingredients by half and cutting the crust ingredients by a quarter. But this gets unnecessarily complicated. You’re better off making a big pie!)
Rhubarb pie is really, really wonderful served warm with a scoop of vanilla soy ice cream on top. OMG!
For more on the topic of rhubarb, including a delicious rhubarb cake recipe, read Mark's Rhubarb blog for pie people and cake people - but mostly pie people!