Rhubarb pie, from The Hoosier Mama Book of Pie.
I mentioned on another thread how appealing I find this book. This is my first bake from it, and I’m using it as impetus to try some new-to-me (yet traditional) pie-baking techniques (all-butter crust, adding vinegar to the crust, use of crust dust, use of milk-wash in lieu of egg wash).
I followed the recipe closely. My only modifications included halving the recipe to make a 7” pie, using champagne vinegar instead of red wine vinegar in the crust, and (as the pie is so small) cutting the rhubarb smaller than called for. My usual MO would be to start with a hot oven, and then reduce the temperature, but here I went with the recipe, which calls for a steady 400 degrees. I did preheat a baking stone and sheet pan, however, and covered the rim at the 20-minute mark.
Only after sealing and chilling the pie did I notice I missed my final lattice fold. The author actually offers a cheater’s version of a lattice crust which involves weaving just half the crust, and faking the rest, so I don’t feel too bad about that last bit.
It is a delicious pie. Not having made (nor eaten) a rhubarb pie before, I don’t have any comparison, but technically the pie came out great – flaky crust, tart-sweet filling, no soggy bottom (in fact, a very flaky and finger-scratch-worthy bottom). If anything, I found the crust to be a little smaller than I’m used to (305 grams for what is technically a full-size, single pie crust). I think going forward I would increase the dough by 10%, just to give myself a little more wiggle room when sealing the pie (as well as little more crust on which to gnosh).
A question for those who have a favorite rhubarb pie recipe: I didn’t find anything lacking, but would a little unsalted butter and/or boozy element enhance the filling?
