Rhubarb Pie

A dear friend requested that I share my rhubarb pie recipe here, after she saw a glimpse of it on Instagram. Now I will take a moment to restate my unwavering love for ALL things rhubarb. So far this year I have made cake, muffins, pie, and simple syrup. The simple syrup may be my new favorite as it is provides the perfect twist to a mojito! Can you say d-e-l-i-c-i-o-u-s! Ok, let's get back to the main attraction of today, PIE!

The crust recipe I use is my go to know matter the type of pie. It is the most no fail recipe I have found. I grew up on crusts made with lard, but as of late vegetable shortening stole my heart for a flaky to perfection crust. So here we go, rhubarb pie, Laceys Loving Lawrence style.

Rhubarb Pie

Crust
1 c flour
1/2 tsp salt
1/3 c + 1 tbsp. vegetable shortening
2 tbsp. cold water

Cut shortening into flour and salt mixture, then add cold water. Roll out crust and place in 10 inch pie plate.

Filling
3 eggs
1/2 c milk
1 tsp. vanilla
1/3 cup flour
1 1/2 c sugar
4 c fresh rhubarb, cut up

Topping*
3/4 c flour
1/2 c sugar
1/2 c butter

Beat eggs; add milk, vanilla, flour and sugar. Mix well. Stir in rhubarb. Pour into unbaked pie crust. Bake for 35 minutes at 350 degrees. Cut butter into flour and sugar; put over pie and bake an additional 15 minutes.

*If you prefer a pie crust on top, double the crust recipe and leave off the topping.

Oh and don't forget rhubarb pie is served best while warm with ice cream! Besides who counts calories anyways and if you are just remind yourself that rhubarb is a vegetable ;) Happy eating!

-Lisa