recipe: classic rhubarb pie

This recipe is unique in that the pie crust does not require shortening, and rather than using either butter or coconut oil in its place, I chose to add both. (If you prefer to use one or the other, simply combine the measurements into one.) As such, this recipe is one that every rookie chef should be able to make with the ingredients that they have!

The pie filling once again recipe came from my grandmother’s Watkins Hearthside Cook Book, circa 1952. I copied it down almost verbatim.

Classic Rhubarb Pie

Ingredients:

For the pie crust
(Makes one open face pie. For lattice or other, please double recipe.)

1 ½ cup all-purpose flour
½ tsp salt
¼ cup coconut oil
⅛ cup butter, cold
10 tbsp cold water (approximately)

For the filling

½ cup flour
1 ¼ cup sugar
dash of salt
4 cups rhubarb, cut in 1-inch pieces
2 tbsp butter or margarine

Steps:

1. For the crust- combine flour and salt in a medium bowl. Add the coconut oil and butter. Mix well. Then add water one tablespoon at a time. The dough should mostly form a ball, with some flakier chunks that don’t quick stick. (Crumbly over sticky preferred.)

2. Transfer dough to floured surface. Using a floured rolling pin, roll out the dough to just cover a 9” pie pan. Trim edges and place in fridge until ready to use.

3. For the filling- wash and drain fruit, then slice. Combine flour, sugar, and salt and toss with fruit. Fill pie pan with mixture and dot with butter. Bake in a 450°F oven for 10 minutes, then reduce the heat to 350°F and continue to bake for 40 to 45 minutes longer, or until the fruit is tender.

4. Remove from oven once crust is golden brown, and let cool down before eating.

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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