Rhubarb Pie

Best pie crust ever --- Made with real butter:

This recipe makes two 9 inch pie crusts. It tastes so much better than making one with Crisco.

• 2 c. all purpose flour (don't forget to sift it first!)


• 1/4 t. salt


• 2/3 c. cold butter


• 4 to 5 T. cold water (I used ice water and it was more like 7 T. for me)

Combine flour and salt in a large bowl. Cut in butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in enough water with a fork so that flour is moistened. Make sure it is all mixed together and roll into a ball. Divide ball in 1/2. Roll each half out separately.*

*Make sure you flour your surface, hands, and rolling pin before handling this bad boy because it is a little sticky (but totally worth it).

Rhubarb pie:

• 1 c. sugar


• 3 T. flour


• 1/2 t. ground cinnamon (I might try and leave this out the next time, maybe. It is really good but I like my rhubarb tart.)


• 2 eggs


• 4 c. fresh or frozen** rhubarb


• 2 9 inch pie crusts (See recipe above or cheat and use store bought. If using store bought, I recommend the pillsbury ones that you have to lay out in the pie pan (not the ones already in a metal dish))


• 1 T. butter

In a large bowl, combine sugar, flour, and cinnamon. Add eggs. Whisk until smooth. Gently stir in the rhubarb.

Line pie plate with pie crust. Put in filling. Dot the 1 T. of butter over the filling. Put on the top pie crust. Trim, seal, and flute the crust. Cut about four vents in the top.***

Bake at 400 degrees for 40-50 minutes until the crust is golden brown and the filling is bubbly. Cool on a wire rack. Store leftovers (there won't be any for long!) in fridge.

**Rhubarb isn't really plentiful in Oklahoma so I used a one pound bag of frozen rhubarb that I got at WalMart. I defrosted it in the microwave and then drained it in a colander (I didn't press it to get liquid out though and I recommend you don't either.).

***At this point, I brushed part of a beaten egg on the top of the pie crust. I sprinkled about 1 T. of sugar on top of this. It made the crust taste even better and made the pie beautiful (if I do say so myself)!