“Ray’s Rhubarb Patch,” 12” x 12”, 2012

Brussat Butler, Karen

Thelma’s Old Fashioned Rhubarb Pie

Preheat oven to 400 degrees
PIE PASTRY: For 9 inch double crust pie:
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
Sift together flour and salt. Cut in shortening with pastry blender until pieces are the size of peas. Sprinkle
with cold water – I tablespoon at a time to moisten all of the mixture – making sure that it’s not too dry
and not too moist. It should begin to pull together as a ball. Form into 2 balls. On a lightly floured surface,
flatten the first ball and roll until 1/8 inch thick. Transfer crust to a 9-inch pie plate. Press the dough evenly
on the sides and bottom of the pie plate. Roll second crust for top and cut into strips for the lattice top –
½ inch to ¾ inch wide. You can use a blunt knife or pizza or pastry wheel if you have one. Set aside.
1 pound rhubarb – cut into 1/2” pieces (4 cups)
3 eggs
1 ½ cups sugar
¼ cup flour
¾ teaspoon nutmeg
Combine the sugar, flour and nutmeg. Whisk the eggs together and add to the sugar/flour mixture. Add
the rhubarb pieces. Mix well. (Because of the egg mixture, the filling will have custard-like consistency).
2 tablespoons butter
Add the filling into the pastry lined pie plate. Dot with the butter. Top crust with lattice strips. Simply
place some strips going one direction and top them with those going the other direction. Alternatively,
you can weave the strips, one under the other. Sprinkle top with the cinnamon and sugar combination.
Cover edges with foil for first 30 minutes of baking to prevent over browning.
BAKE IN HOT OVEN: 400 degrees for 50 to 60 minutes. Cool.