Well it's that season!! Fresh Rhubarb growing in the garden!! And out in the pasture for that matter! Haha Anyway my husbands favorite pie is Rhubarb.... so I decided to make him a happy man and make him one that other day. I decided some of you may want to see the process... and then I thought maybe after seeing the photo's you may want to make one yourself so the recipe is at the end of the post! : )
I think the hardest part is actually chopping up all the Rhubarb! Yummy look at all that sugary goodness!
Now time to make the pie crust.
Ok now I have to admit I have to give some photo credit here to my husband who was sweet and willing to take some photo's for me since I was obviously covered in flour! : )
Ready for the top crust.
Now it's ready for the oven!
An hour later....
Time for the cutting of the yummy goodness and the devouring with some vanilla ice cream!!
4 Cups Rhubarb chopped
1 Cup sugar
2 Tablespoons Flour - heaping ( a little more if you do a deep dish pie which requires a little more Rhubarb as well. )
1 Teaspoon of Cinnamon
Bake at 350 degrees for 1 hour.
2 Cups Flour
1 Cup Shortening
1/2 Teaspoon of Salt
1/2 Cup cold water ( as cold as you can get it, I usually put a cup in the freezer while I do the Rhubarb filling )
Cut the Shortening into the flour and salt mixture. Add the cold water until soft ball forms, you don't want it too stiff. Divide dough into two balls, one for the bottom crust and one for the top crust.