The best HOMEMADE RHUBARB PIE!

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For the full recipe: https://weekendatthecottage.com/homemade-rhubarb-pie/

This recipe for HOMEMADE RHUBARB PIE produces a dessert best enjoyed with a generous scoop of vanilla ice cream. Simple to make, spectacular to taste!

Making pies wasn’t always my thing; in fact there was a time when the thought never crossed my mind. My mom was an expert at it, as were a number of her friends and two of my sisters. There was no need for me to do it when so many others had the pie making thing down cold.
Soon after purchasing the cottage, my eldest sister Milisa came up for an extended visit. She and I share a number interests, like choral music and detective and suspense novels. It was during that week that Milisa and I went pie-crazy. We listened to great music as we made them, and then snuck away to our detective thrillers while they baked. Ever since, pies have been a passion.

Needless to say, I’m now a big proponent of this time-honoured culinary tradition. If you’ve never made a pie from scratch before, I’m hoping this post encourages you. Make a pie once and you’ll be making them forever.

Here are a few key things to keep in mind:

1) PIE DOUGH – Making dough from scratch can be intimidating and stops most people from making pies, but fear not – HERE is my easy-to-follow tutorial on making pie dough. The recipe yields six discs of dough so you’ll be able to make additional pies over the next few months!
2) RHUBARB – In my opinion, rhubarb is a wonder plant. The distinct, tart flavour of rhubarb is so perfect in this application because of the way we soften it with sugar and vanilla. There’s nothing quite like it. Before chopping up the stalks to use in recipes, be sure to remove the ruffled, fan-shaped green leaves from the ends as they’re poisonous.
3) CRUST – I always bake a PUMPKIN pie without a top crust while my PEACH pie gets the crisscross lattice. For this pie, I recommend a full top crust complete with small slits to allow the steam to escape during baking.
4) OVERFLOW – Rhubarb pies have a tendency to weep when baking, usually in the last 15 minutes or so when the rhubarb softens and the sugar and cornstarch start bubbling. I suggest placing a cookie sheet on the rack beneath to catch any overflow.

Finally, I think this pie always begs for a stylish send-off to the table when it’s time to serve – à la mode with vanilla ice cream, for a perfect presentation.

The quintessential flavour of HOMEMADE RHUBARB PIE is beyond compare. Make it, serve it and savour it!

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