Thank you, Maggie, for the rhubarb!
It’s the season to celebrate rhubarb once again — and what better way than pie? After all, its nickname is pie plant, and every spring I seem to write about rhubarb pie — so why break the tradition? This time I decided to just take some photos along the way and show you how I spent my Sunday afternoon, along with some simple instructions if you’d like to make a delicious late-spring pie.
Chop the rhubarb — you’ll need 4 cups or a little more for a small 8-inch pie — and make enough pie dough for a double crust, pat into two circles and refrigerate for an hour. Then go for a walk while the dough is chilling.
Sunday afternoon was the perfect time for pie making.
To the chopped rhubarb, add a cup of sugar, 2 tablespoons flour, some orange or lemon zest and a squeeze of lemon juice and a pinch of salt.
Now roll out a little more than half the pie dough into a circle that overlaps the edges of the pie pan, and ladle in the filling in a mound.
Dot the rhubarb with butter
Roll out the rest of the pie dough and cut into strips. A pasta cutter makes a fancy edge, but is not necessary.
Weave those strips into a lattice top. My lattice was a little funky, but who cares? Brush the crust with milk and sprinkle on some sugar.
Bake at 400 degrees for about 40 or 45 minutes. Oops, that crust looks pretty dark.
Serve, preferably with a dollop of vanilla ice cream, and eat on a late Sunday afternoon. Skip dinner. Perfect.
See more posts on rhubarb:
Fruit or vegetable?
Return of the rhubarb lover