Tried & True: Classic Rhubarb Pie recipe from Fannie Farmer's 1896 Cookbook
Rhubarb makes for such a perfect pie that it is sometimes called the "pie plant." When baked, the stalks of the vegetable become soft, pale pink, and delectable.
Recently I was treated to a perfect rhubarb pie made by my friend, Matthew. The recipe for the pie crust is his mother's, and he grew up on an apple orchard in Illinois, so you can be certain it will come out golden and flaky. For more tips on making pie crusts, visit Martha Stewart.
The recipe for the rhubarb filling comes from Fannie Farmer's The Boston Cooking-School Cook Book,
first published in 1896. Ms. Farmer introduced the concept of using standardized measuring spoons and cups, as well as level measurement.PIE CRUST
makes 5 layers (2 needed for the pie)
4 cups flour
1 tablespoon sugar
2 teaspoon salt
Mix dry ingredients, then add until crumbly wtih a fork:
1 cup cold butter
3/4 cup crisco
In a separate bowl mix:
1 tablespoon white or cider vinegar
1 egg
1/2 cup water
Combine the 2 bowls and mix till dough forms. Separate into 5 equal portions. Wrap in wax paper or freezer bag and store in the freezer till ready to use.
Rhubarb Filling
(for a fat pie, use 4 cups. Adding Strawberries also optional)
3 cups rhubarb, chopped to just the right size
1 cup sugar
2 tablespoons flour
1 egg
Mix all ingredients together.
On a cool, floured surface, roll out dough until it is just large enough to fit the pie plate. Place the first layer in the pie plate: it helps to fold it in to quarters then unfold in the plate. Leave the excess hanging. Fill with rhubarb mixture. Cover with the second piece, and cut the excess with about an inch around the outside perimeter. Pinch the top and bottom together in an attractive wavy pattern and then poke holes in the top with the tip of a knife.
Bake pie at 350 for 50 minutes. Wrap the edges of the pie in aluminum foil for half of the baking time to prevent edges from browning.
Posted
by Jocelin
