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A trip to the Saskatoon Farmers’ Market on Sunday led to a sudden craving for rhubarb pie and all because of Wally. Those fresh-cut stalks of rhubarb spoke buy me and so I bought.

Rhubarb’s a favorite in our family and we often would pick young stalks from the garden and eat them raw. So, I must say, I do like my rhubarb pie tart. My dad is 79 and he makes me a rhubarb pie on each visit to Kelowna BC. Of course, he has a great supplier, our cousin Joanne.

rhubarb

Rhubarb from Wally’s Urban Market Garden.

rhubarb pie and icecream

rhubarb pie

rhubarb

I have not baked a pie in 2 years so must admit that I’m a bit rusty. But here’s the basic recipe:

Never Fail Pastry (adapted from my dear aunt Marg in Surrey BC):
5 1/2 cups pastry flour
1 tsp salt
1 tbsp baking powder
Sift ingredients together and add 1 pound of Crisco shortening. With a pastry cutter or 2 knives, cut ingredients into the size of peas.
 
In a mixing cup add: 1 large egg, 1 tbsp white vinegar, and ice-cold water to fill to 1 cup mark. Blend together. Add slowly to dry mixture and mix (not knead).
 
Use dough immediately. Pastry is sensitive to temperature so keep in refrigerator between dough rollings.
 
Filling:
My filling simply consists of rhubarb cut diagonally into 1 to 1 1/2 inch pieces. Make sure you have enough to fill the pie plate and some more.
I sprinkle 1 tbsp of lemon juice over rhubarb, 1/2 cup white sugar, pinch of nutmeg (which often brings out flavors), a tsp butter, and 1/3 tsp of Tapioca (for binding)
 
Bake:
425 degrees for 20 to 25 minute, then turn oven to 325 and bake for another 30 minutes. Enjoy!
 
My secret ingredient: passion, everyone gets to enjoy!
 
Dedicated to Jay – who loved rhubarb