My dad makes the ultimate rhubarb pie. I never like the mix of strawberry rhubarb. To me rhubarb deserves it’s own dish-and of course topped with vanilla ice cream. I love the tartness mixed with sweet vanilla ice cream and the velvety texture of good tender rhubarb. Years ago my dad took a pie to a potluck dinner. A couple of elderly ladies were ranting about the pie, wondering who had brought it. He admitted he did, and they promptly told him to tell his wife she makes the best rhubarb pie in years.  I’m surprised they lived when he told them he made it him self.

I think this is a more old fashion recipe with the egg that adds a custard-like touch.

Pre-heat oven to 425′

Ingredients:

4 cups chopped rhubarb (about 1/2-1  inch slices if your stalks are average)

mix: 1 1/2 cup sugar and 2 TB cornstarch-then stir into rhubarb,

stir in  1 beaten egg

set this bowl aside while you make the crust

Crust:

1 cup cold shortening

(you can use 1/2 butter, but do not replace completely with butter,it melts away and leaves holes in the crust!)

2 cups flour

1 tsp salt

mix flour and salt-cut in shortening

[ I put 1 cup flour and 1/2 shortening in my little food processor and pulse until it is coarsely mixed-shortening should be pea size-ish. Put that in a bowl, and do the other half]

measure 1/3 milk into measuring cup, add 1 TB vinegar and pour immediately into the bowl. Mix with a spoon until it comes together, then I use my hands to pack it together.

Roll out the first half, then put that in the pie dish. Pour in the rhubarb mixture, top with the other dough. Pinch closed all the way around, then trim with a sharp knife.  Slice a couple holes in the top-this allows the air to escape while it’s cooking. I have never made one that doesn’t ooze over. It’s okay-it’s a good thing.

Place on cookie sheet in oven. Bake at the 425′ for 15 minutes, then reduce temp to 350′ and finish for 40-45 minutes. Allow to cool for a bit before you cut into it-and top with a scoop of your favorite vanilla ice cream!