Our heirloom rhubarb is the first crop we harvest from our garden each year,. This early season custard pie uses rhubarb and strawberry Jell-O for an economical treat. Serve it with whipped cream or ice cream and a cuppa strong coffee.
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| We garnished the pie with spring violets and lemon zest today. |
Pie Crust
from Allrecipes.com
1-1/2 cups (6-1/2 oz.) flour
Pinch salt
1/2 cup lard
3-4 Tbsp. cold water
Combine flour and salt in a large mixing bowl.
Cut in the lard until mixture resembles coarse crumbs.
Sprinkle in water a little at a time until the pastry holds together.
Shape into a ball and chill for 30 minutes.
On a lightly floured surface roll the dough to about 1/8" thick. Transfer to a 9" pie plate and flute the edges. Fill and bake as directed.
Pucker up, Princess!
Momma
Linked up at Homestead Barn Hop #112
Pinch salt
1/2 cup lard
3-4 Tbsp. cold water
Combine flour and salt in a large mixing bowl.
Cut in the lard until mixture resembles coarse crumbs.
Sprinkle in water a little at a time until the pastry holds together.
Shape into a ball and chill for 30 minutes.
On a lightly floured surface roll the dough to about 1/8" thick. Transfer to a 9" pie plate and flute the edges. Fill and bake as directed.
Strawberry Jello Rhubarb Pie
from ManTestedRecipes.com
1-1/4 cup sugar
2 Tbsp. flour
1 Tbsp. butter
2 Tbsp. water
2 beaten eggs
1 (3 oz) package strawberry Jell-O
2 cups chopped rhubarb
1 unbaked pie shell (see above)
Preheat oven to 375 degrees F
Combine all ingredients in large mixing bowl. Pour into unbaked pie shell. Use foil strips or pie shield to protect fluted portion of crust.
Bake for ~ 1 hour until bubbly and thick. Remove from oven and cool.
Serve warm with ice cream or room temp with whipped cream
This recipe was the closest I could find to the rhubarb pie Grammy Bea used to make for Daddy when he was little. He's been missing her a lot lately, and sometimes a bit of nostalgia goes a long way.
Momma
Linked up at Homestead Barn Hop #112
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