Double-Crust Rhubarb Pie
Rhubarb (rhubarbe) may not be something that jumps to mind as typically Provencal. However, it is actually fairly common to find this vegetable during the springtime months at local markets and some grocery stores. Perhaps bizarrely rhubarb is often used in fragrances. Personally, I prefer to make this tart and tingly, double-crust rhubarb pie over perfumed soap.
Enjoy!
- 8 stalks Rhubarb
- 3/4-1 cup Sugar to taste
- 4 tbsp Flour
- 1/4 tsp Cinnamon
- Pastry for a 2-crust pie see recipe below
- 1 tbsp Milk
- Finishing Sugar optional
- Preheat the oven to 450°F (230°C).
- Trim the rhubarb and slice it into 1/2-inch thick slices. You should have at least 4 cups.
- Mix the rhubarb with the sugar, flour, and cinnamon. Set aside.
- Roll out the bottom crust and line a 9-inch pie plate.
- Fill with the rhubarb mixture, then cover with the top crust.
- Trim and fold over the edges, then crimp with your thumb and fingers, or using a fork.
- Cut several vent holes in the top, then brush with milk and sprinkle with finishing sugar, if desired.
- Bake 10 minutes, then reduce heat to 350°F and continue to bake for 35 minutes, or until top crust is brown and filling is bubbling.
Pie Crust for a Two-Crust Pie:
- 2 1/3 cups flour
- 14 tablespoons cold butter, cut into cubes
- 7 tablespoons ice water, possibly more
Place the flour in a large mixing bowl. Add the cubes of butter and stir to coat them with flour.
Using your fingers, pinch the butter over and over until it is all in small pieces or flakes.
Sprinkle with half the water and, using a fork, toss it to evenly distribute.
Add the remaining water, tablespoon by tablespoon, tossing after each addition.
At this point, your dough should hold together when squeezed. If not, add a tablespoon or two of additional ice water.
Pull together into a ball and refrigerate for 30 minutes.
Divide the dough into two balls, one slightly larger than the other. The smaller one will be the top crust.
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