RHUBARB PIE ON THE PORCH ON SUNDAY
a cup of tea, a table cloth, time with your mother...
If you've never made a rhubarb pie or if you're up for trying a new version, this is a favorite! The crust recipe is terrific--tender and scrumptious and it makes enough crusts for days ahead, when you may not have the luxury of time. Hey, you can make a spinnach quiche at the last minute some eve.
PERFECT PIE CRUST
4 C unsifted flour
1 T sugar
2 t salt
1 C vegetable shortening (i use spectrum organic)
3/4 C butter
1 T vinegar
1/2 C water
combine flour, sugar, salt.
add shortening & butter with pastry blender until crumbly.
beat vinegar, egg & water together; add to dry ingredients.
mix until moist.
divide dough into 5 balls wrapped in plastic wrap.
refrigerate the ball/balls you want to use for 30 minutes, freeze the others until needed.
RHUBARB CUSTARD PIE
3 eggs beaten slightly, add 3 T milk
mix in: 2 C sugar, 1/4 C flour, 3/4 t nutmeg
add: 4 C rhubarb
place in crust, lattice crust on top
bake 400º 50-60 minutes
|GORGEOUS HANGING BASKETS FULL OF COLOR FOR YOUR MOTHER|
|TENDER FIDDLEHEADS A PLENTY!|
We'll look forward to your visit--stop by for a sweet sticky bun! Have a wonderful weekend.