Rhubarb Pie

The rhubarb in our garden was ready for harvest, so I decided today was a good day to make up a recipe for rhubarb pie.  The pie is a bit tart and perfect with vanilla ice cream.  I love the flavors of the orange and cardamon.

Pie crust:
13 Tablespoons cold butter
1/2 tsp. salt
1/4 cup ice water
1 3/4 cup flour
2 Tablespoons sugar

Mix together the 1 3/4 cups flour, 1/2 tsp. salt, and 2 Tablespoons sugar.

Cut in 13 Tablespoons of butter. Add the 1/4 cup of ice water and quickly work together with a fork.

Switch to working with hands and as quickly as possible make the dough come together and knead briefly just until the ingredients are evenly distributed.

Divide dough in half and on a lightly floured surface begin rolling out the dough. Roll it out until it forms a relatively even circle.

To transfer the dough to the pie plate, fold it into quarters and position the inner corner at the center of the pie plate, then open to fill the pie plate.

Form an edge by folding over or removing and/or repositioning any excess and pressing down with the side of your thumb to form a ribbed edge. Repeat with the other half of the dough.

Makes two crusts.

Filling:
3 cups rhubarb
2/3 cup sugar (makes a tart pie that goes perfectly with vanilla ice cream)
Zest of one orange
1 tsp. vanilla extract
1/8 tsp. cardamon seeds
1/4 tsp. cinnamon
1 Tablespoon flour
1 pinch salt

Wash and cut the rhubarb into approximately 1/2-inch pieces.


Mix the rhubarb with the other ingredients.


Pour mixture into pie shell.

Bake at 375 degrees for 40 minutes.

Helpful equipment:
Pastry cutter: OXO Good Grips Dough Blender
This makes cutting in the butter for the pie crust much easier and faster.

Zester: Microplane 46120 Premium Red Zester/Grater
This is the zester/grater that I decided to purchase for myself.  It works great for zesting citrus and grating nutmeg.  I occasionally use it for cheese, but I don’t find it to work quite as well for cheese as a rotary or box grater.

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