More Rhubarb

I picked up four more pounds of rhubarb thinking I would make something other than pies with it.  BUT, we love rhubarb pie, sooooooo…………….

I baked two pies
 with lattice crusts. 

One for us,
one for Matthew 
Which I delivered to him at his office on Wednesday.  
He shared it with his team.

Print Recipe

Butter-Lard Pastry
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

You can cut the butter/lard in using the food processor or with a
pastry blender.

Or you can use a box grater for the butter.

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.

NOTE:  Can be made with all butter

The secret to a good crust is to not over-handle the dough. 


4 Comments Add yours

  1. Cathy says:

    That is one gorgeous pie, Ann. Rhubarb is on my shopping list for tomorrow's farmers market so I can make this. My mouth is already watering.

  2. We had a rhubabrb crumble yesterday and I'm buying more tomorrow-YUM!xoxo Pattie

  3. Linda says:

    Lucky Matthew!Gorgeous pie…I love this pie!I do not think I could love any other rhubarb piebesides this one!

  4. Becky says:

    Ann, I have never had, nor made, a rhubarb pie as rhubarb is not plentiful where I live. We can sometimes find it in the markets now, who I will try to look for some in the next few days. Your pies are just gorgeous! Makes me want to cut a piece and pour a cup of coffee.Thanks for sharing!

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