Rhubarb pies are my favorite pies; we try to make at least two pies when our rhubarb patch is ready. Maybe this year we’ll make more, especially if we have people over on the 4th! We might even try making a rhubarb strawberry pie. Ya know, I’ve never even tried one tiny bite of a rhubarb strawberry pie?!
Last week, Mom and I made two rhubarb pies. We are kind of slow at making pies so we decided to start them right away in the morning because then we had all day. It took us about two hours from start to finish, which included all the clean-up!
The first pie was a pure rhubarb pie. Mom rolled the pastry and
skillfully set it in the pie dish.
We filled it with the rhubarb and sugar/flour mixture. And the next step was so fun….
I remember acutely that I just said this, but this step was so fun! Mom rolled out the pastry for the top, and we cut out little stars with our little star cookie cutter.
Then we set the cover on the pie. Adding patriotic touches like this is an beautiful way to enjoy patriotism in our everyday lives, don’t you agree?
Amazing looking! but a little raw, so we put it in the oven to bake while we started on the next pie. 😉
The other pie was rhubarb custard….my absolute favorite!
The recipe always makes a little more than what fits in the pie dish, so we got to make little custards too 🙂
We decorated this pie with the cut-out stars from the first pie, and then I used a spoon to create the “firework” look on the crust.
Ooooo, pie 🙂
Everyone enjoyed them, and hollered for seconds too!
Note: My mom always uses Betty Crocker’s pastry recipe. It’s the pastry recipe that Grandma (Mom’s mom) used and that we girls will use when we can’t convince Mom to make the pastry! So, you use your favorite pastry recipe for these pies too.
Betty Crocker’s Rhubarb Pie
(For the best pies, use tender pink rhubarb. Use the lesser amount of sugar for early rhubarb.)
For a 10-inch pie:
1 3/4 to 2 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon grated orange peel, if desired
5 cups fresh rhubarb (1/2 inch pieces)
3 tablespoons butter
Prepare pastry. Heat oven to 425 degrees. Stir together sugar, flour, and orange peel. Turn half the rhubarb into pastry lined pie pan; sprinkle with half the sugar mixture. Repeat with remaining rhubarb and sugar; dot with butter. Cover with top crust, cut slits (or stars!), seal and flute. Sprinkle with sugar. Cover edge with 2-3 inch aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 40-50 minutes or until crust is brown and juice begins to bubble through the slits in crust.
Rhubarb Custard Pie
For a 9 inch pie: (We have 10 inch pie dishes so we adjusted this recipe to fit the dish, and we did not make a cover for it, just added the stars!)
1 1/2 cups sugar
1/4 cup flour
1/4 teaspoon nutmeg
3 eggs, beaten
4 cups rhubarb, sliced 1/2″ think
2 Tablespoons butter
Prepare pastry. Mix sugar, flour, nutmeg, and salt. Add eggs; beat until smooth. Stir in rhubarb. Pour mixture into pastry-lined pie dish. Dot with butter and cover with top crust. Seal and flute edges. If desired brush with milk and sprinkle with sugar. Cover edges and bake at 400 degrees for 50 minutes. Cool before serving.
Thank you for visiting A Homespun Country Life!
~Mom and Elisabeth