I could go on and on about how wonderful this great recipe for Rhubarb Pie is. It has a wonderful crusty topping made from brown sugar, and a sweet, almost lemony, creamy filling. Oh so heavenly! Here is the recipe if you happen to have some rhubarb around this spring or some tucked away in your freezer. It is a very quick pie to throw together, tastes best when it has cooled and set.
No Fail Pie Crust:
1/3 C. milk with 1 T. vinegar added (let curdle a few minutes while you mix everything else.)
2 C. flour with 1 C. shortening cut in. (mix with pastry cutter or two butter knives till it's course pea-sized crumbs. I use butter-flavor crisco, I think it tastes best.)
Add just enough milk in order to form into a ball, gently. Watch the consistency as you add the milk- if you don't think you need that much moisture don't use every drop. Be careful not to handle it too much as you work with it or it will get tough. Divide dough in half, form two balls. Roll out on floured surface, (I use wax paper or a pastry cloth). In my experience, it's a very soft dough and won't really hold up for the transfer to the pan unless it is lifted with the wax paper or saran wrap. Refrigerating the dough does help. But the crust bakes up incredibly tender and flakey, just perfect!
Makes 2 crusts.
Freeze the other if you only need one, like for this pie.
If your pie starts to get too brown while baking, cover with a piece of foil, shiny side down.