The rhubarb plants are big and strong this year.  I have already made our favorite rhubarb crisp, but this time Noel wanted a pie.  I don’t usually bother with pies because they’re too fussy, though I suppose if I bought the crust it would be a lot easier.  But then I don’t think I would have received 5-star ratings from all of my usual tasters!

Here’s my recipe:

Crust

2 cups unbleached flour (I used 1/2 cup soft whole pastry flour and 1 1/2 regular flour)

1/2 tsp. salt

1 stick + 2 T. frozen butter, shredded

5-7 T. Ice water

Rhubarb Fillng

4 cups rhubarb, chopped in 1/2″ pieces

1 T. or 1″ piece fresh peeled ginger, grated or finely minced

1/3 cup unbleached flour

1 cup sugar + 1 tsp

pinch of salt

Make the pie dough first.  Mix the 2 cups flour and salt together.  (Adding part soft whole wheat pastry flour gives a little nuttiness to the crust.)  Shred the butter on a box grater right into the flour.  Toss with a fork until well distributed.  Using the fork stir in the Ice water 1 T. at a time until the dough just sticks together when squeezed with your hand.  I did use all 7 T.  Sometimes i think I put too much water in the mix so be sure to check it.  Once it sticks together well, divide it in half and form 2 round disks.  Wrap in wax paper and refrigerate for 20-30 minutes while you make the filling.  Don’t refrigerate the dough any longer than that or it will get too hard and you’ll have to warm it up enough to get it rolled out.

For the filling stir the 1/3 cup flour, 1 cup sugar, and pinch of salt together In a large bowl.  Toss in the rhubarb and ginger and mix well.  Let stand for 15 minutes while you roll out the pie crust and preheat the oven to 400 degrees.

Line the pie pan with the first rolled out crust, fill with rhubarb mixture.  Adjust the rolled out top crust.  Crimp the edges, sprinkle with 1 tsp sugar and cut a few slits for steam escape.  Bake for 50 minutes at 400 degrees.  Yum! Best pie ever!