Thursday, June 30, 2005
Recipes: Rhubarb Pie and Crust
I love rhubarb pie, and rhubarb sauce for that matter. We always had rhubarb growing in our yard, and at my grandmother’s. Of course, that means I see rhubarb in the store and can’t imagine actually paying for it. Heh. Actually, I think the same thing happens with strawberries, raspberries, blackberries, and blueberries because I grew up picking them from the source. The retail prices they achieve astonish me.
Anyway, since I haven’t written up a recipe of my own, I thought I would post more from my stepmother’s collection. Specifically, her mother’s rhubarb pie, and where there’s pie, there’s crust. In this case, her sister’s recipe for pie crust. I haven’t tried either of these, but it’s good to know I have the recipes and could, and I trust the source.
Rose’s Double Crust Rhubarb Pie
1 ½ cups sugar
¼ cup of flour
¾ teaspoon nutmeg
3 eggs slightly beaten
5 cups rhubarb
2 tablespoons butter
Mix sugar, flour and nutmeg well. Add eggs beat until smooth. Add rhubarb, mix and pour into pie crust lined pie pan. Dot with butter. Bake in hot oven 400 degrees for 50 to 60 minutes.
Beverly’s Pie Crust
3 cups flour
1 cup shortening
¾ teaspoon salt
1 teaspoon white vinegar
1 egg beaten with water to equal ¾ cup of liquid
Mix flour and salt cut in shortening. Combine beaten egg with water as above and mix in vinegar. Add to dry ingredients and mix.
Makes 3 pie crusts.