Rhubarb Pie

Spring in the tundra (sorta north of Milwaukee, WI) means almost 70 degrees and rhubarb in the garden...even in the grocery stores. Rhubarb is generally eaten as a fruit but it is technically a vegetable (a member of the buckwheat family actually). The only edible portion of the plant are the thick celery-like stalks which can reach up to two feet long.

Mom used to make an excellent rhubarb pie... until she started adding the strawberries, the oranges, whatever was in the fridge. Adding the berries is a tradition in this country, so I've read, but I'm a purist. A neighbor has a small patch of rhubarb and never seems to run out...it was the source of Mom's pies for years and I've discreetly invited myself to carry on the tradition.

Rhubarb is really tart and so is cooked with a lot of sugar. Wash the stalks, trim the ends and slice into 1/2" pieces. Should have about 4 cups. Add 1¼ cups sugar and 3 tablespoons of tapioca ground fine in a spice mill. Combine until rhubarb is well covered.

For the crust put two cups flour into a processor along with a pinch of salt and a bit more sugar. Pulse a couple of time to mix. Add 4 tablespoons of chilled butter cut into small cubes of about ¼" and pulse the processor 4 to 5 times. Next add 2 tablespoons lard cut in small cubes and pulse 3 to 4 times. The mixture should have the texture of small peas.

Add 2 tablespoons of ice cold water and pulse 3 to 4 times. Dough should almost come together. Add 2 more tablespoons of ice cold water and pulse until dough forms a ball. A bit more water may be needed.

Oven @ 400°. Remove dough to floured surface and roll out until 1/8" thick. Remember you will need extra for the top. Cut the dough to fit your pie plate. Spray a piece of parchment paper with food spray and place on the dough and fill with a weight. I use navy beans. The same ones for over 10 years. Bake 15 minutes. Remove from oven and remove beans and parchment paper. Wash the surface of the pie dough with one egg + 1 tablespoon of water. Bake for 7 to 8 minutes.

Remove from oven and add filling. Cut the remaining pie dough into ½" strips for a lattice top. Dot the top of the pie with 2 tablespoons of butter cut into small cubes. Bake for 40 minutes or until nicely browned and bubbly.