Springtime Rhubarb Pie
by Becky Pederson – The first fresh pie filling available in my part of Wisconsin is rhubarb. It’s ready to pull at 8 to 10 inches tall.
To begin, we need a double crust for a 10 inch pie plate. My pie plate is glass.
Canola Oil Pie Crust
1/2 cup canola oil
5 tablespoons ice water
1/4 teaspoon baking powder (check expiration date)
1 and 3/4 cups all-purpose flour
dash of salt
With a fork stir together until milky color: oil, ice water, and baking powder.
Add the flour and salt. Mix well. A soft dough will form. Gather the dough with your hands shaping it into a ball. Cut the ball in half.
Dampen your flat kitchen counter or non-wood tabletop. On the dampened surface lay out about a foot of plastic wrap. Wax paper works just fine too. Place one of the pieces of pie dough on the plastic wrap and flatten the dough out with your hand. Cut another piece of plastic wrap the same size as the first one. Place it on the flattened dough. Roll out with a rolling pin until the dough is larger than your pie plate. Flip over the plastic wrap and center the dough in the pie plate. Remove the plastic wrap.
Fill the crust with cut rhubarb or your chosen pie filling. Roll out the top crust in the same way. Pick up the other piece of rolled out dough and flip it over the filled bottom crust being certain it is centered. Peel off the plastic.
Crimp the edge of the pie crust and use a fork to poke stream vents in the top crust.
Rhubarb Pie Filling
3 and 1/2 cups rhubarb, wash and cut in quarter inch pieces.
1 and 1/2 cups sugar
3 tablespoons flour
1/4 teaspoon nutmeg
1 tablespoon melted butter
2 eggs, beaten
Blend the ingredients well and spoon over the rhubarb which is in the pie plate. Place the top crust then dab the crust with a little milk using your fingers. Sprinkle the crust with a cinnamon-sugar mixture.
Bake at 450 degrees for 10 minutes. Then bake at 350 degrees for 45 minutes. Cool and enjoy.