On Sunday we had a birthday party for one of my best friends and I made her a birthday cake (here).But since today was her real birthday, I made her a pie and brought it to school drop-off. I love that she and I have been friends for over thirty years; I really love that our boys get to overlap at school as well, despite their ages spanning pre-school to 10th grade.
When I found a bunch of rhubarb last week, I asked the boys if we should make pie that evening or save it for Aunt Jenn's birthday.
They declared that we needed to make a rhubarb pie for her. I love that they aren't selfish with their favorite foods! So, I whipped up two small pies. One we ate for breakfast; the other I dropped off with her.
Ingredients
Crust makes one 8" pie
- 1-1/4 C flour
- 1-1/2 t organic granulated sugar
- 1/2 t vanilla salt
- 1/2 C butter (1 stick), cubed
- 1 t pure lemon extract
- cold water
Filling makes one 8" pie
- 5 C sliced rhubarb
- 1 C organic granulated sugar
- 2 T flour
- 2 T softened butter
- 1 t vanilla paste
- 2 t pure lemon extract
Procedure
Crust
In a food processor, pulse the flour with the sugar and salt. Add the butter cubes and pulse until chunks the size of small peas form. Pour in lemon extract and 1/4 cup of cold water and pulse, again, till the dough comes together in a ball. Turn out the dough onto a piece of parchment paper and knead 2 to 3 times. Form into a disk, wrap in plastic and refrigerate until firm, approximately 1 hour.
Roll crust out between two pieces of parchment paper. Transfer to your pie pan.
Filling
In a large mixing bowl, toss together the rhubarb, sugar, flour, vanilla paste, and lemon extract. Preheat the oven to 425 degrees F.
Spoon the mixture into your crust and dot with butter pats. Bake for 15 minutes. Reduce the heat to 350 degrees F and bake for another 45 minutes - until the crust is firm and lightly golden.
Let cool slightly before slicing.
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