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Rhubarb Pies!

Yumm.  Rhubarb.  To me this is like the epitome of summer!  This weekend was our Beach Bottom Weekend, and one of my best friends going recently told me she had never had anything rhubarb.

Umm… what?!?!

So… rhubarb pies it was!  I used my Mom’s recipe for crust and pies (to follow at the end of post).  And forgive me if the photos are a little blurry… I may or may not have been 2-3 glasses of champagne in when I started making pies.  :D

Did you notice the vents I cut into the crust?  One says ‘Beach 2012’ and the other ‘Go Cougs’!  Which was well appreciated since most of my friends up at our cabin this weekend are WSU Cougs as well!!

Hope you enjoy the recipes!


Pie Crust:

3cups flour (all purpose), can use between 1/4-1/3 whole wheat flour

1cup shortening

1tsp salt or slightly less

Sweetened Ice water (Dissolve 3tbsp of sugar in 1/2 cup hot water, stir until all is dissolved, add ice cubes and cold water to equal 1cup.  You won’t need it all, but this is the easiest way to have enough).


Cut shortening into salt+flour.  Make sure to do it quickly and in cool conditions so the shortening does not melt at all.  You may need to put things in fridge/freezer to ensure this.

Drizzle about 1/4 cup prepared mixture over the top of the flour mixture.  With a large fork and a light touch, toss the mixture around to distribute wet parts.  Repeat using about 2tbsp water each time until dough starts to stick together in damp clumps.  Work dough as little as possible in this process!!

Compact the crust enough to pick it up and place it on a floured work surface.  Separate into slightly uneven halves (60/40), set aside the smaller piece.

Pat large part of dough into a disc and keeping everything floured well roll dough into ~12inch circle.  Roll dough onto rolling pin and transfer to pie pan.  After you fill pie, roll out smaller half of dough and place on top.  Crimp edges and cut vents!

Rhubarb Filling:

5-6cups cut rhubarb

1 2/3cups sugar

3-4 tbsp flour

1 egg

2 tbsp butter

dash salt

cinn/nutmeg if desired


Combine rhubarb, sugar, flour and salt; let stand 15 minutes.  Put in pie crust , dot with butter, put top crust on, cut steam slits.  Bake 400degrees for 50minutes, until bubbles are large and syrupy looking.

This WILL boil over so use a pizza pan with some foil to catch the drips!  And if the crust starts to scorch you can put some foil around the edges partway through baking.


  • Dani - I love the photography!! :)08.03.2012 – 7:41pmReplyCancel

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