DAD’S RHUBARB PIE
(Remembered by Sharon Hunt)
- 2 1/4 cups (350g) all-purpose flour
- 1/4 tsp (1mL) salt
- 1 cup (225g) cold lard (unsalted butter, for vegetarian option, or half and half)
- 1/4 cup (60mL) cold water
- 1 Tbsp (15mL) white vinegar
Sift the flour and salt into a large bowl. Using a pastry knife or your fingertips, cut the lard into the flour until it is in pea-sized pieces.
In a measuring cup, stir together the water and vinegar. Using a fork, stir only enough liquid into the flour mixture to bind the ingredients. (Note: you might need more or less water, depending on how the dough comes together. In more humid weather, the dough might require less water because flour, if not stored properly, can absorb water from the air.)
Form the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.
While the dough chills, prepare the rhubarb filling:
- 3 1/2 cups (440g) rhubarb (leaves removed; stalks trimmed, washed, and dried thoroughly, cut into 1-inch pieces)
- 1–1 1/2 cups (250–375mL) granulated sugar
- 1/4 cup (60mL) cornstarch
Combine rhubarb with sugar in a bowl and set aside. (For a more tart pie, use just 1 cup of sugar.)
Cut the chilled dough into two equal pieces. On a lightly floured surface, roll one piece into a 1⁄8-inch thick circle. Gently wrap the circle onto the rolling pin (or lift it) and press into a 9-inch pie pan, trimming any excess from the edges.
Spoon the rhubarb mixture into the pastry-lined pie pan. Sprinkle cornstarch evenly over the fruit.
Cover the rhubarb with the rolled out top crust. Seal the pastry edges with your thumb and finger (or press a fork against the edges to seal). Cut slits into the pastry.
Press a thin strip (about 1 inch) of aluminum foil around the edges to keep from burning.
Bake in a preheated 450°F oven for 12–15 minutes (or until the pastry is golden). Remove the aluminum foil, and reduce heat to 350°F. Bake the pie for an additional 40–50 minutes (or until the rhubarb is soft).
Cool well before cutting.