Rhubarb is in season and it’s plentiful. Last year I first heard of a rhubarb cream pie. It’s something my Darling Hubby had when he was growing up. My family only ever made sweetened rhubarb boiled down and eaten straight out of a bowl. This pie is really yummy and is one of my new favorites for the spring.
You can use your favorite double crust recipe, but this is my favorite go to pie crust. It’s flavorful and flaky (and in my case, can be made soy free!) The original recipe is written to make 2 double crust pies, but I’ve halved it for you in brackets, so if you want to make one double crust pie, please use the number in ().
- 4 cups flour (2 cups)
- 1 1/2 cup shortening (I use butter and find it is so much better and is soy free!) (3/4 cup) (1 1/2 sticks butter)
- 1/4 tsp baking soda (1/8 tsp)
- 1 tsp salt (1/2 tsp)
- 1 tsp vinegar (1/2 tsp)
- 1 egg, beaten (1)
- cold water to = 1 cup (1/2 cup)
Mix flour, baking soda and salt together and cut in butter or shortening til you have course chunks. Set aside. In a liquid measuring cup mix vinegar and the beaten egg and add enough cold water to equal 1 cup (1/2 cup). Pour liquid into dry and mix til dough forms. Roll on a floured surface and line the pie pan bottom. Prick with a fork all over and add filling.
- 1 1/2 cups sugar
- 1/4 cup flour
- 3/4 tsp nutmeg
- 3 eggs, beaten
- 4 cups rhubarb, cut into 1 inch chunks. Frozen is ok to use, just rinse and extend cooking time to 1 hour
Mix sugar, flour, nutmeg, eggs and rhubarb in a large bowl. Pour into prepared pie crust. Top with remaining crust (lattice if you so desire), or cut slits for venting and bake 50-60 mins at 400* F.
Let cool and enjoy!