makes 1 9”, single crust pie
I have been waiting for this day since last spring. When I walked into the grocery store two days ago and saw rhubarb I had to take a double take so make sure what I was seeing was for real. The pinky red and green stalks stared straight into my soul telling me, “c’mon, buy me and turn me into something delish”. Alas it was and, pshhhh guess what I did. Well you don’t even have to because this recipe is what happened!
I was put in charge of making dessert for my prom group’s dinner and this sounded like the perfect, refreshing treat to eat before gettin’ down, ya know? I’m hoping it’s a success because some younglings aren’t too fond of rhubarb’s tart notes. I’ll make them love this beautiful stalk and they’ll be craving rhubarb until the end of time.
The amount of rhubarb I bought could probably make three of these pies, so I guess I have to come up with some amazing rhubarb recipes. Get ready!
Let’s get down with it.
Prep time: 45 minutes Cook time: Total time:
What you’ll need:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup butter, diced and chilled
1/2 cup organic vegetable shortening, chilled
4-5 tablespoons ice water
2 cups chopped rhubarb (fresh or frozen)
3/4 cup chopped strawberries (fresh or frozen)
3/4 cup raspberries (fresh or frozen)
1/2 cup blackberries (fresh or frozen)
1/2 teaspoon fresh squeezed lemon juice
1 cup granulated white sugar
4 tablespoons all-purpose flour
pinch of salt
In a large mixing bowl combine the all-purpose flour and salt. Add the cold butter and shortening and cut into the flour mix with a pastry cutter or two knives. You know you’re done when the mixture looks like sand pebbled with small pieces of butter (you don’t want the butter to melt or have large chunks). Add the water, 1-2 tablespoons at a time and only add enough so that the crust sticks together not so it’s sticky. Make the crust into a ball, then flatten. Cover with plastic wrap and refrigerate for 1-2 hours.
Put the all the filling ingredients into a large mixing bowl and toss until the fruit is evenly coated. Place in the fridge until you’re ready to put it in the rolled out pie crust.
Preheat oven to 400˚F.
Using a rolling pin, roll the pie crust to an even thickness so it’s big enough to fit in a 9” pie plate. Place the crust in the pie plate and do whatever you’d like with the edges*. I fluted mine. Put the filling in the crust. Place the pie in the preheated oven on the lowest rack for 15 minutes. Then, rotate the pie and lower the oven temperature to 350˚F and bake for ________ minutes or until the filling has set up and the crust is just golden brown.
Serve hot or cold and enjoy this spring treat!
*Click here for great tutorials on how to make your pie edges look fab.
*You can do a full butter crust but I find that the half butter half shortening makes the flakiest crust.
*Serve with fresh vanilla whipped cream!
**Make sure you cut the leaves off the rhubarb. They’re poisonous!**
Recipe adapted from: All Recipes