Grandma Bertha’s Rhubarb Pie
Grandma Bertha’s Rhubarb Pie is the perfect balance between sweet and tart. The tender, flakey crust is made with organic vegetable shortening for a healthier version of this homemade classic.
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Grandma Bertha’s Rhubarb Pie
Grandma Bertha’s Rhubarb Pie is the perfect balance between sweet and tart. The tender, flakey crust is made with organic vegetable shortening for a healthier version of this homemade classic.
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| Servings | Prep Time |
| 8pieces | 25minutes |
| Cook Time |
| 35-55minutes |
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Ingredients
Crust – recipe makes a double pie crust
- 2 1/2cups all-purpose organic flourplus extra for dusting
- 1teaspoon salt
- 1cup organic vegetable shorteningI use Spectrum brand
- 1large organic egg, beaten
- 1tablespoon white vinegar
- 1/2cup cold water
Crust
- 7-8stalks rhubarb,chopped
- 2/3cup granulated sugar
- 1teaspoon all-purpose flour
- 4tablespoons cold buttercut into 1/2-inch pieces
Instructions
- To make the dough for the pie crust, add flour, shortening, and salt to a medium mixing bowl. Using a pastry cutter or your fingers, cut the ingredients together until dough becomes course. Make a small well in the center of the dough.
- In a small bowl, whisk the egg and pour into the center of the dough. Add the vinegar and half the water. Using your hands, knead the dough lightly until it forms a clumpy dough, adding more water until it forms a soft pliable dough. (Do not overwork the dough or it will become stiff).
- Divide dough into 2 equal parts, placing one piece of the dough in the center of a floured parchment paper. Cover with plastic wrap and refrigerate remaining dough. (NOTE: This recipe makes one double crust pie.
- To form the pie shell, begin rolling dough outward in each direction until you achieve a 14-inch round crust. Lay a 9-inch pie plate face down on top of dough. Gently flip the parchment paper and pie plate over together, gently fitting crust into bottom and sides of the plate. Peel parchment paper away from the dough, lightly pressing dough down into the plate.
- In a medium bowl, stir the sugar and 1 teaspoon flour together, add the rhubarb and toss until evenly coated. Pour rhubarb into the pie crust keeping the center slightly higher than the sides. Lightly sprinkle nutmeg over the top of rhubarb. Add the butter to the top of the pie.
- Remove the second dough ball from refrigerator and repeat the rollout process. Gently lay top crust over pie, pinch sides together with a fork.
- Using a sharp knife, trim dough that overhangs pie plate. Using your fingers, gently tap around the pie crusts edge to seal crusts together.
- Using a pastry brush, gently brush milk over crust to create a golden finish when pie is baked.
- Using a butterknife, cut slits into the top of the pie crust
- Bake at 350° F. for 35-50 minutes, or until crust is golden brown and rhubarb is bubbling in the pie plate. Remove from oven and brush a light coat of butter over entire top of pie crust while it is still warm.
- Let pie rest for 15 minutes before serving. Enjoy hot or cold with vanilla ice cream.