As a child, I remember my parents loving rhubarb pie. I myself found it too tart for my tastes. Ever since, I've always been confounded by the anxiously awaited rhubarb season. Remembering that one's tastes change over the years... certainly mine had for other foods... and the fact that this recipe of Ann of Thibeault's Table has received rave reviews, I thought it high time to give rhubarb another shot. The photos Ann and others have posted of this recipe left me drooling and ready to become a partaker of Ann's rhubarb pie. I was not disappointed. The filling that the rhubarb is mixed into is wonderfully luscious - I figured its sweetness was the perfect foil for such a tart fruit. I was more than pleasantly surprised with the overall sweetness of the pie. I didn't find the fruit nearly as tart as I had remembered. Alas, I have become a member of those who will be anxiously awaiting rhubarb season next year.
Find the recipe for Ann's Rhubarb Pie here. My recipe for pie crust comes from my former mother-in-law. It comes out perfect every time.
Connie's Pie Crust
(Note: double recipe for the rhubarb pie.)
1-1/2 cups flour
1/4 cup shortening
1/4 cup cold butter
pinch of salt
1/4 cup ice water
Pulse flour with shortening, butter, and salt in a food processor until mixture is mealy. Slowly add ice water until dough forms a ball. Remove from processor and quickly form into a disc. Chill for 30 minutes. Roll out crust for pie.
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