4 cups rhubarb, cut in to 1/2 inch pieces
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar
Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.
Pour into pour in to pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.
Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes.
Butter Lard Pastry Crust
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
pinch of baking powder (something that my grandmother always did)
NOTE: Or use all Butter
(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, pinch of baking powder, and cut in butter and
lard. I use a box grater to grate the butter.
Or you can use a food processor or a pastry blender to cut in the
Add water, mixing with a fork until pastry comes together. Tip out
on to a floured board. Quickly pat out (or roll with pin) and
fold, like a letter, roll and fold three or four times to form
layers. Cut in half and pat each half into a flat disk.
Refrigerate for an hour before using.
The secret to a good crust is to not over-handle the dough.