I immodestly report that I am "The Pie Lady" of my community. It's really probably because hardly anyone except me makes pie anymore at all. I do, because I am not good at making pretty cakes, so that's always been my signature dessert. But Grandma Frieda, whose secret is my trick, was a sensational baker, right down to REAL, stretch-it-out-over-the-table-and-read-the-paper-through-it, strudel -- and pie was still one of her most-requested items. And they are good. I had one sell for $50 at an auction about 15 years ago, and a friend who is a restaurant critic asked me to make 3 blueberry pies for the dessert table at his wedding. So I have my pie cred. (Just don't ask me to make a gorgeous birthday cake or a photo-op tart, let alone strudel.) My crust recipe couldn't be simpler; it's based on the old Joy of Cooking one. I don't like butter for pie crust, and I can't use lard, so mine is all Crisco. Don't skimp on the salt, especially if your filling is sweet. The secret trick, though, is from my grandmother. I think the purpose is to soak up the extra juices to keep the bottom crust just right. So this is for fruit (and I guess rhubarb) pies, not cream pies or pie shells that are baked and then filled with something you cooked separately. By the way, don't bother cutting crust recipes in half. Pie dough freezes GREAT, either already rolled and formed or in a ball. Gellchom's two-crust fruit pie crust 2 cups flour (I use unbleached white) 1 t salt 2/3 cup solid shortening (don't tell your cardiologist), divided.* about 5 T water Mix flour and salt in a big bowl. Cut in half of the Crisco with a pastry blender. Then cut in the other half. Sprinkle on the water and mix gently with a fork until it can be gathered into a neat ball. Try to handle as little as possible. You may need a bit more or less depending on the weather. Wrap in wax paper or something. If you have time, refrigerate the dough for at least an hour, or up to a few days. Take it out to let it come to room temperature before rolling. Divide dough into two slightly uneven "halves." Roll out the larger and line a greased Pyrex pan. Here comes Grandma Frieda's secret: Crumble (very coarsely) 8-10 crackers, saltines or Ritz-type, into the bottom crust. Then add your fruit filling right on top of it. I absolutely promise you that even you, who know they are in there, will not be able to detect the slightest trace of those crackers when you serve it. Roll out and affix the top crust. Make 6 Vs for vents. Trim and crimp the edges and re-roll the scraps to make pretty or amusing shapes to "glue" onto the top with a bit of milk or water.** *I used to use Crisco or "I Can't Believe It's Not Crisco!" (i.e., store brand equivalent), but the Crisco sticks are SO much more convenient, I use them now, even though they are more expensive. I make pie so rarely -- that's how I justify the extravagance as well as the cholesterol. **On Thanksgiving, I got tired of pictures of a turkey or an apple, so now I do stuff like the letter Pi and a map of Turkey. One year we did a skull and crossbones!

I baked a raspberry pie yesterday using an all butter crust. It is my standard crust that I make either with half butter and half lard or with all butter. Great flavour. Moe couldn't wait, so it was cut before it had completely cooled and set. Butter Lard Pastry Crust 2 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening- Crisco) 5 to 6 tablespoons of ice water, or more as needed Edited to add a pinch of baking powder (something my grandmother always did) NOTE: Or use all Butter (NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.) Mix flour with salt, and cut in butter and lard. You can cut the butter/lard in using the food processor or with a pastry blender. Butter/lard should be the size of peas. Or you can use a box grater for the butter. (My preferred method) Put flour mixture in bowl and add water mixing with a fork until pastry comes together. Tip out on to a floured board. Quickly pat out and fold, a few times. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour. The secret to a good crust is to not over-handle the dough.

Annie, I am all set to make this pie for tomorrow's dinner, but I am not sure about exactly how much to do tonight. You said, " unless you macerate the lemon slices for 24 hours, the pie turns out bitter." So, do I stop just after slicing and straining out the juice, or after boiling? Do they just sit out or should they be in the 'fridge? Mine will get a bit less than 24 hours at this point, but I guess that's better than 2 hours, right? I cannot wait to taste this pie. I've been salivating since you posted the pics and description. AND this will be my first time to abandon my standard BH&G cookbook pie crust and try Nathan's Never Fail Pastry.

NOTE: Rhubarb was numbered incorrectly Should Be 28 Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 17, 10 at 13:32 This ingredient is perfectly timed. I know I was drooling over the rhubarb pie that Ann posted about on the WFD thread last week. Time to find those rhubarb recipes that get tucked away for most of the year. Thanks Ann! Nancy Follow-Up Postings: o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 17, 10 at 13:35 Link to the last cookalong. Here is a link that might be useful: Cookalong # 26 ---------- Pineapple o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, May 17, 10 at 16:15 ALMOND RHUBARB CRISP (Serves 6) 1/3 c. whole natural almonds 1 1/4 lb. fresh rhubarb 1/4 c. water 3/4 c. sugar 1/2 tsp. almond extract 1/2 c. butter or margarine, softened 1/2 c. flour 1/4 tsp. salt Grind almonds in food processor or blender, or chop very finely. Wash and trim rhubarb; cut into 1" pieces. Place in buttered 1 1/2 qt. shallow casserole. Combine water, 1/4 c. of the sugar, and almond extract. Pour over fruit. Cream butter with 1/2 c. sugar, then beat in ground almonds, flour, salt. Sprinkle dough in large pieces over rhubarb. Bake at 375 degrees for 30 min. or till top is getting golden brown--I find it usually takes more than the 30 minutes. Serve warm or cooled. (I serve w/ whipped cream or vanilla ice cream.) Serves 6. Rhubarb Cream Pie 1 unbaked 9 inch pie crust...in a 9 inch pie pan 3 cups of rhubarb cut in 1/2 inch pieces 1 1/2 c. sugar 4 T. flour 3 eggs Add'l 6 T. sugar 1/2 tsp vanilla, pinch of salt, 1/4 tsp. cream of tartar Mix flour and sugar and pour over rhubarb in a large bowl, mix well , separate the eggs and add the yolks to the rhubarb and mix well. Place in pie shell and bake at 375 for 1 hour until center is bubbly and crust is brown. Cool slightly. Beat whites, salt, and cream of tartar until soft peaks form, add the 6 T. of sugar in batches and continue beating until stiff peaks form when you raise the beater. place merangue on pie and bake 5 or 6 minutes at 425 until lightly browned. Rhubarb Cake Ingredients: 1/2 c Butter 1 1/2 c Sugar, brown 1 Egg; beaten 1 ts Vanilla 1/8 ts Salt 1 c Buttermilk 2 c Flour 1 ts Baking soda 3 c Rhubarb; finely sliced 1/2 c Nuts; chopped I omit 1/3 c Sugar, brown 1/3 c Sugar 1/2 ts Cinnamon Procedure: Slice the rhubarb into 1/4" slices. Cream the margarine and 1¼ cups brown sugar; add the egg, vanilla and salt; mix well. Add the buttermilk, flour and soda; mix well. Stir in the rhubarb. Pour the batter into a well-greased "9x13" cake pan. Mix together 1/2 cup nuts, 1/3 cup brown sugar, 1/3 cup white sugar and 1/2 teaspoon cinnamon; distribute this mixture evenly over the unbaked cake batter. Bake for about 45 minutes in a 350 degree oven. o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, May 17, 10 at 20:02 Perfect timing! My rhubarb is ready for pickin'! This one is quite good, and a little different than mosr rhubarb desserts I make. Vanilla Pudding With Baked Rhubarb 1 c sugar 1/4 c AP flour 1/2 tsp salt 2 c milk (not skim) 1-1/2 vanilla beans, halved lengthwise 4 large egg yolks, lightly beaten 4 T unsalted butter, cut into small pieces Baked rhubarb (recipe follows) Whisk together sugar, flour and salt in medium bowl, set aside. Pour milk into medium saucepan, scrape in vanilla seeds and add the pods. Stir together. Cook over medium heat until tiny bubbles begin to form around edges of pan, about 7 minutes. Gradually add milk to flour mixture, whisking constantly. Transfer the milk/flour mixture to saucepan, cook over low heat, whisking constantly, 5 minutes. Put egg yolks in small bowl, whisk in small amount of the hot milk mixture. Add yolk mixture to saucepan. Cook over medium heat, whisking constantly until mixture comes to a boil and thickens, 10-12 minutes. Remove from heat and discard pods. Add butter and whisk until melted. Pass pudding thru a fine sieve into medium bowl, forcing it through holes with a rubber spatula. Cover surface of pudding with plastic wrap to prevent skin from forming. Let stand at room temperature until slightly cooled, about 30 minutes. Spoon pudding into bowls, top with baked rhubarb. Pudding can be refrigerated, covered with plastic for up to 24 hours. Baked Rhubarb Unsalted butter, for dish 1 lb rhubarb stalks cut diagonally into 1 inch pieces 3/4 c sugar 2 T light corn syrup 1/2 vanilla bean, halved lengthwise Preheat oven to 375F butter an 8 inch square baking dish, set aside. Put rhubarb, sugar and corn syrup in medium bowl, scrape in vanilla seeds and add the pods. Toss together. Transfer to buttered dish and bake, tossing gently halfway thru, until tender, about 35 minutes. Discard pods, Let cool slightly. Toss gently before serving. Linda o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by westelle (My Page) on Mon, May 17, 10 at 21:47 This has been a family favorite for over 30 years. It's like a rhubarb custard with crunchy topping: Dutch Rhubarb Dessert Butter for pan 3 cups Rhubarb, cut into 1" pieces 1 cup flour, divided 1/4 cup melted butter 3/4 cup brown sugar 1 cup sugar 2 beaten eggs • Butter 8 X 8 pan. • Spread rhubarb in pan. • Mix 1 cup of the sugar, 1/4 flour and the eggs thoroughly and pour over rhubarb. • Topping: Melt butter, add brown sugar, 3/4 cup flour and pat on top of other mixture. • Bake for 35 minutes at 375º F. I usually substitute Quick Oatmeal for the flour in the topping portion. o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, May 18, 10 at 9:59 Link to the other cookalongs. Here is a link that might be useful: All the other Cookalongs o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, May 18, 10 at 10:08 My favourite rhubarb Pie recipe: Rhubarb Pie =========== Source: Madame Benoit Cooks at Home 1978 4 cups rhubarb, cut in to 1/2 inch pieces 2 eggs 1/2 cup white sugar 1/2 cup brown sugar 3 tablespoons flour pinch of salt juice of 1/2 small lemon 1/2 teaspoon vanilla pastry for two crusts 1 tablespoon sugar Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb. Pour into pour in to pie shell. Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar. Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes. o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Tue, May 18, 10 at 19:22 I made this on Sunday for DH's birthday. He always requests rhubarb cream pie in lieu of cake... * Exported from MasterCook * Rhubarb Cream Pie Recipe By : Katie Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 1/4 cup flour 3/4 teaspoon nutmeg 3 eggs -- slightly beaten 4 cups rhubarb -- cut in 1" pieces 2 tablespoons butter pastry for 9" pie Combine sugar, flour and nutmeg. Beat into eggs. Stir in rhubarb and put in pie crust. Dot with butter. Top with lattice crust, flute edge. Bake in 400F oven for 50-60 minutes. Cool before slicing. ***For a 10" pie I use 1 3/4 c. sugar, 1/3 c. flour, 1 tsp. nutmeg, 4 eggs and 5 c. rhubarb. Source: "Better Homes and Gardens New Cookbook, mid-60's" Yield: "1 9" pie" o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 20, 10 at 15:33 Anyone have any lowfat or "lower fat" ideas for rhubarb. I want to take some to a picnic this weekend. o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, May 20, 10 at 15:41 Sure, I just got this recipe, haven't tried it yet, but it looks good. HEALTHIER-RHUBARB-RECIPE FOR LOW-FAT RHUBARB CAKE 2 cups chopped rhubarb 1 egg white 1 tsp. vanilla 1/3 cup apple sauce 1/2 cup butter 1/2 cup sugar 1/2 cup brown sugar pinch salt 1 tsp. baking soda 1 tsp. cinnamon or nutmeg 1 cup soured milk or buttermilk 2 cups flour Combine all ingredients, creaming butter and sugars first. Pour into a 13 x 9 baking dish. Sprinkle top with cinnamon and a bit more sugar if you wish. Bake at 350F for 35 - 40 minutes. Or a rhubarb crisp would be lower in fat and calories than pie, and I love it. You'd have to increase the recipe, of course, this is enough for two. Rhubarb Crisp From EatingWell: May/June 2007 2 servings 1 cup thinly sliced rhubarb 1/2 cup chopped peeled apple 3 tablespoons granulated sugar 1 teaspoon instant tapioca 1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided 2 tablespoons all-purpose flour 2 tablespoons old-fashioned rolled oats, (not steel-cut or instant) 1 1/2 tablespoons packed dark brown sugar 1 tablespoon finely chopped pecans 1 tablespoon unsalted butter, melted 2 teaspoons pure maple syrup 1/8 teaspoon salt Preheat oven to 350°F. Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups. Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture. Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving. Per serving : 259 Calories; 9 g Fat; 4 g Sat; 2 g Mono; 15 mg Cholesterol; 47 g Carbohydrates; 3 g Protein; 3 g Fiber; 153 mg Sodium; 294 mg Potassium Annie o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 20, 10 at 17:13 Thanks Annie!! Normally I would make crisp, but I have this WEIRD thing about eating some foods hot or cold. I like to think of myself as a "not picky" eater, but every once and a while one of my food fetishes crops up. I don't like cold crisp or cold rice. Well, maybe cold rice pudding in a pinch, but not savory rice. Oh, I usually can't abide by cold soups except for gazpacho. Cold beet borscht really does me in in the "open mind" struggle. It's not a taste thing, my food issues seem to be over temp. and texture, because I don't like fresh plums either, but will eat them in crisp or jam and I love prunes. o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by moosemac (My Page) on Fri, May 21, 10 at 8:25 Here's one I make every year: Rhubarb BBQ Sauce 4 cups rhubarb peeled and chopped 1 scant cup of red wine vinegar 2 tbsp. Balsamic vinegar 1 cup dark brown sugar 1½ cups sweet onion, diced Bring ingredients to a boil. Reduce heat; cook 1 hour on low stirring frequently. Cool and puree in blender. Puree may be refrigerated for later completion. Bring to boil over medium heat. Add: 1 heaping tbsp. minced garlic ½ tsp. dry mustard ½ tsp. cinnamon 12 oz. tomato paste 2 tbsp. Worcestershire sauce ½ tsp. salt 3 oz. water 1 tsp. Tabasco Sauce 1 tsp. liquid smoke Bring to boil again then turn off, cool and stir in: ½ cup light brown sugar ½ cup bourbon This freezes well. o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by fearlessem (My Page) on Mon, May 24, 10 at 0:03 Ann -- I just have to thank you again for your fabulous rhubarb pie recipe. I have taken to making it with the zest from an orange and juice from half an orange replacing the lemon... Brought it to a party tonight and people's eyes rolled back in their heads when they tasted it. Hands down my favorite pie now, and one of the only pies I ever want more than one piece of... Emily o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by barnmom (My Page) on Mon, May 24, 10 at 1:08 Emily, I love Ann's recipe, too. I also added the zest from an orange. My friend said it was the best pie she had ever eaten. Pie, not just rhubarb pie. It was her first rhubarb pie ever. o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, May 24, 10 at 10:46 Does anyone know anything about freezing rhubarb? I have been so sick and weak that I haven't had the energy to make anything, especially something like rhubarb jam, which in my case almost always ends up being rhubarb sauce. I am thinking maybe I could at least freeze some for a pie or cobbler later in the season when I get my health back. o RE: Cookalong #28---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jun 7, 10 at 8:45 Oh boy, I messed up the Cookalong number, it should have read #28. Made it hard to find. But here we are and it's time for a new subject... Drum roll...I'm picking a name from those who posted to this thread............. >>>>>>>>>>>> LindaC will you please pick our next Cookalong ingredient to focus on? Now remember, no seafood, fish. poultry or meat, I want everyone to be able to play.... Nancy o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Jun 7, 10 at 11:04 Corn??? Since it's that time! o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jun 7, 10 at 11:47 I love corn, let's give it a try. We did corn a long time ago (Cookalong 12) but we have many new people and I think corn is one of those things that we all love and can always use new ideas for. Thank you, Linda! Here is a link that might be useful: Cookalong #29 Corn!!!! o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by beth4 (My Page) on Mon, Jun 7, 10 at 14:57 Pink, I freeze my rhubarb all of the time. Here in Utah, we've had such a cold, long spring (which I've LOVED), that I just picked my first batch of rhubarb just last Monday, 31 May. So I chuckle that the rest of the cooking forum is moving on to other things, and we're just getting our rhubarb. :) Anyway, just pick your rhubarb. Cut into 1 inch stalks (I find that's the size I use for pies, cobblers, muffins, sauces, etc.), put in freezer bags and freeze. I do nothing else. When I defrost the rhubarb, I then measure it and treat it like it's fresh. And this method works wonderfully for me...and gives me the taste of fresh rhubarb all year long. I love rhubarb sauce or rhubarb pie in the fall and winter! o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Mon, Jun 7, 10 at 15:52 I haven't seen a scrap of rhubarb here this year. I think it has to come from somewhere else with a cooler climate, perhaps the Spanish mainland. But when I do get it these are my favourite recipes: Rhubarb & Orange Compote Ingredients for 2 servings: 2 1/4 cups of rhubarb cut in 1 inch pieces 1 orange 2 teasp grated orange peel, plus a few thin slices for decorating 1/2 cup granulated sugar 1/2 cup water 1) Peel orange and remove all white pith. Section into quarters then slice each quarter crosswise into 6 fan-shaped pieces. 2) Put rhubarb and orange in saucepan with orange pieces, grated orange peel, sugar and water. 3) Cook without lid until mixture is reduced, about 15 minutes. Remove from stove and cool. 4) Refrigerate until icy cold and serve decorated with a few julienne slices of peel. Makes a great breakfast dish, tangy and refreshing. ************************************** Here's the rhubarb pie recipe with my favourite pastry that's irresistible to the last crumb. Rhubarb Pie 5 cups rhubarb cut into 1 to 1 1/2 inch pieces 1 1/2 cups sugar 1/3 cup flour pinch salt 1 teasp grated orange peel 2 TBS butter Combine above ingredients except butter in a bowl and turn with a spoon so all rhubarb is evenly coated. Prepare pastry and line a nine inch pie plate. Fill with rhubarb mixture and dot with the 2 TBS butter. Put on top crust, flute edges and brush top crust with 1 egg yolk combined with 1 teasp water. I also sprinkle all over with a little sugar. Bake 10 minutes at 425F then lower heat to 350 for about 40 minutes more or until top is golden. Here's Nathan's Pastry - sufficient for 1 pie as above size pieplate: Nathan's Never-Fail Pastry: Preheat Oven to 425F (220C): 2 1/2 cups flour 1/2 teasp salt 1 teasp baking powder (not baking soda !) 1/2 pound (227 grams) lard - such as Tenderflake Lard 1 teasp white vinegar 1 egg slightly beaten (see point 3 below) 1) Mix flour, salt and baking powder in large bowl 2) Cut lard into flour with two knives until it's all in small crumbs 3) Beat egg in your measuring cup with a fork, then add vinegar to that and carefully add water until you have 1/2 cup of liquid mixture. 4) Add liquid to flour and mix gently with fork until all is moist. Form it into a ball. 5) Divide into two even balls, sprinkle with flour and wrap in tin foil in two pkgs and put in fridge to cool for at least half an hour if possible. SharonCb o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dgkritch (My Page) on Mon, Jun 7, 10 at 16:55 Yep, exactly what beth4 said! I do the same, but my "chunks" may be closer to 1/2" than 1". It actually cooks a little faster since the cells are already broken. It softens in the freezer, but tastes like fresh! Thanks for asking about lower Cal recipes and thanks to Annie for posting them! I'm NEEDIN' that cake now! The BBQ sauce looks great too, moosemac! Deanna o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jun 7, 10 at 17:37 Now if I could just find some of the dang stuff! Looked all over for it last weekend. It was 4.00/lb. the first time I saw it at Wegman's, not it's $5. None at the so called "farmers" market, seems they are always sold out when I go, and none at the greengrocer. I've been too sick to get out into the country, but next week I am going strawberry picking so I might try to look for a place along the way to the U-pick farm, which is 45 min. N of me.