Corn-Free,
Dairy-free,
pie crust,
pie filling,
Rhubarb,
Spring
Rhubarb Pie... because the rhubarb hasn't quit yet!
11:40 AMWell, I made a pie. If there's one thing about me and my cooking that you should know is that I really, REALLY don't like pie crusts and I don't ever make pies. I make crisps, and crumbles and cakes and quickbreads and muffins... but I do not like making pies.
But, come on, I HAD to. Who doesn't make pie out of rhubarb? I caved and I did what (probably most) people do when they make a "homemade pie"...I bought the crust at the store! Yep, I cheated. Check this out: Dairy free, corn free, and they even have a gluten-free version. I have to say I'm in full support of Wholly Wholesome pie shells.
And so, while my shells thawed, I put together the filling.
Fresh Rhubarb Pie
Filling
4 cups chopped rhubarb
1 1/3 cup white sugar
6 tbsp a.p. flour
1 tbsp Earth Balance Margarine
2, 9 inch pie crusts.
1 egg
white sugar for dusting
Preheat oven to 450f.
Combine the sugar and flour and then put 1/4 of the mixture in the bottom of one of the pie crusts. Mound rhubarb inside the crust and then cover with the rest of the flour and sugar mixture. Dab bits of margarine evenly over the top of the fruit and then cover with the 2nd crust.
At this point in the game, my top crust broke. A lot. I got mad, and then I used a wet fork to smash/seal the cracks shut. It worked! I then added a bit more water around the edges of the pie and pinched them together with the fork.
With a pastry brush I then coated the top of the pie with egg white and dusted it with additional sugar. Finally, I cut a heart-shape in the top.
I put the pie on a cookie sheet to avoid a sticky mess in the oven if it should overflow during the baking process. It baked at 450f for 15 minutes, and then at 350f for an additional 45 minutes.
I let the pie cool for as long as we could stand it (which wasn't long).
Enjoy!
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