Grandma Olsen’s Rhubarb Pie
From Bill Clark and Cheryl McCord
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3 cups |
Rhubarb (cut in ½" pieces) |
|
1 ¾ cups |
Sugar |
|
4 Tablespoons |
Flour |
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2 Medium |
Eggs |
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Sprinkle of |
Salt |
|
1 teaspoon |
Butter |
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1 recipe (top and bottom shells) |
Pastry Crust |
Mix rhubarb, sugar flour, eggs, and salt in a large bowl and set aside while making
the pie crust.
Place bottom crust in a 9” or 10” pie pan. Put the filling in the pie pan. Dot with
butter.
Cover the pie with the top crust. Seal the edges. Cut 1” steam vents in the top
crust.
Bake for 40-45 minutes at 400 degrees F. Rhubarb pie is good warm, but will run
when cut. When cool, the eggs set and the slices hold their shape. Refrigerate leftover
rhubarb pie.
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Grandma Olsen’s Pastry Crust
From Bill Clark and Cheryl McCord
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2 cups |
Flour, sifted |
|
1 teaspoon |
Salt |
|
2/3 cup |
Shortening |
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3 Tablespoons |
Ice Water
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Measure flour, salt, and lard into a medium bowl. Blend by hand with a dough cutter
until the size of peas. Add ice water and blend until the dough all clings together.
If necessary, more ice water can be added, but no more than a total of 4 ½ Tablespoons
should be used.
Divide the dough in half. Form one half into a flattened ball and place on a lightly
floured board. Using a lightly floured rolling pin, roll from the center out to
the edge, then start in the center again and roll out to the edge next to the first
roll. Continue around the dough until you have a circle 2” larger than an inverted
pie pan. If the dough sticks to the board, use a narrow spatula to separate, gently
raise the dough to place a small amount of flour between the dough and the board,
and continue to roll. NEVER turn over the dough as it will make it tough. Fit the
dough into the pie pan, gently smooth out any air pockets, and trim the outer edge
so that about 1” hangs over the pan.
Roll out the top crust, cut 1” steam vents with a paring knife, making a pattern
if desired. (Hint: gently press the bottom of the pie pan into the center of the
rolled crust to leave a light circle impression to use as a guide.)
Place the filling in the pan. Place the second pastry crust on top; seal the edges.
Using your fingers, put a small amount of water around the edge of the bottom crust
along the pan edge to seal the two crusts together when crimped. Center the top
crust over the filling, trim slightly smaller than the bottom crust, bring the edge
of the bottom crust over the top crust and crimp to seal. Bake according to the
pie recipe.
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