I really don’t understand how anyone could say they don’t like rhubarb. They must have tried to eat it raw or something, because there is nothing like it stewed or baked! (Can you tell I am passionate about this?) For a vegetable/fruit that takes over with it’s gigantic leaves and somewhat boring staulks, it is one of my favourite things about late spring and early summer…
When family or friends try to give it away because of it’s abundance in their gardens, I welcome it with a big smile. We had some friends over for a bbq, and for dessert, started with fresh rhubarb from Pete’s mom’s garden, and frozen strawberries and raspberries from our berry picking extravaganza last summer…I thought, a combo made for a perfect summer pie! (Cheezy I know!)
The crust is the crust off of the Tenderflake box (well 1/3 the recipe) and about 2 tbsp of white sugar, this created a slightly cookie like tasty crust.
5 1/2 cups all-purpose flour
2 tbsp white sugar
1/4 teaspoons salt
1 lb tenderflake lard
1 egg, stirred slightly
1 tablespoon vinegar
7/8 cup cold water
1 egg whisked
2 tbsp water
2 tsp white sugar
1 cup white sugar
1/2 cup brown sugar
3 tablespoons orange juice
1/4 tsp salt
2 1/2 cups fresh berries
(we used raspberries and strawberries)
4 cups rhubarb (cut into 1/2 inch pieces)
2 tablespoons butter in small pieces
3 tablespoons cornstarch
Dough (enough for 3 x 2 crust pies) <!––>
- Stir the flour, sugar and salt together.
- Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
- In a measuring cup, combine the egg and vinegar.
- Add enough cold water to make one cup.
- Stir the liquid into the flour mixture, adding just enough to make the dough cling together.6
- Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
- Cover and refrigerate for one hour, you can chill over night, covered, providing you leave it at room temp for 15 mins before rolling.
- Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
* Preheat oven to 425 F.
- In a small bowl, using a fork, stir together the sugar, cornstarch, and salt. Set aside.
- In a large bowl, toss the berries and rhubarb together. Ass the sugar mixture and toss to combine and coat the fruit evenly, mix in orange juice.
- Pile the mixture into the prepared pie pan, mounding in the centre.
- Scatter the butter over the filling.
- Create a lattice for the top crust – I like this for berry pies because they often have excess juice and this helps reduce it much more than a traditional second crust.
- Make egg wash by whisking egg and water together. Brush on top of pie and sprinkle with remaining sugar.
- Bake for 20 minutes and then reduce heat to 350 F and bake for another 35-40 minutes longer.
- If you find it is browning too quickly, gently cover the top of the pie with tinfoil, do not crimp down too near the pie, otherwise steam will not be able to escape.
- Once pie is browned nicely and the filling is cooked, remove and allow to cool. Cooling will help thicken the filling.
- If you have a cake platter, do not place lid on top while pie is cooling, this will make the crust soggy.
- Serve warm or at room temperature – delicious with vanilla icecream.