Rhubarb pie is a Drumm family recipe that kind of creeped me out at first. Rhubarb is so creepy because it looks like celery (the worst vegetable) and tastes like strawberries when doused in sugar. I wanted to make a strawberry rhubarb pie, but the rhubarb filled the pie shell and there was no way I would have been able to fit strawberries in there!
Pie Crust from another blog.
2 1/4 cup plain all purpose flour
2 sticks cold salted butter (if unsalted add salt to crust recipe)
1/4 cup cold water
Cut butter into flour and continue the process until the butter is the size of peas. At this point add the water and mix until it is just combined. Form into a ball, flatten, and store in saran wrap in the refrigerator at least 30 mins or until ready to bake pie.
Pie filling from Martha Stewart
1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
1 cup sugar
2 tablespoons cornstarch
Pinch of salt
Mix rhubarb, sugar, cornstarch and salt together in a bowl and let rest while you roll out the crust.
After you have rolled the bottom crust, stir the rhubarb and put it into the unbaked shell.
Put on a top crust. I like a lattice crust but you could also follow Martha’s recipe for crumble topping!
Bake for 5 minutes at 400 degrees then turn down to 375 degrees for one hour. I tented mine with foil so the crust would not become too brown, then baked it uncover for the last 10 minutes.