I had 4 cups of cut of rhubarb, which I thought would be enough but the pan I used I guess was deep and it just didn’t look like enough filling….I had some strawberries so I sliced them up and mixed them in with the rhubarb
This is my adaption of the original recipe from allrecipes.com
To learn about how to prepare rhubarb all-about-rhubarb
What you will need:
- 4 cups rhubarb
- 1-1/3 cups sugar
- 6 tbsp flour
- 1 tsp orange zest
- 1 -1/2 cups sliced strawberries
- Preheat oven to 450.
- Combine sugar, orange zest and flour. Sprinkle 1/4 of it over pastry in pie plate. Add rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350, and continue baking for 40 to 45 minutes. Serve warm or cold.
For crust I used a buttermilk crust recipe:
- 2 cups all purpose flour
- 1 tsp salt
- 2/3 cup cold unsalted butter +3 tbsp butter
- 2 tsp oil
- 1/3 cup buttermilk
In medium bowl, mix flour and salt. Cut in butter, using pastry blender or 2 table knives(I use my hands), until dough is size of small peas.
Mix in oil and buttermilk with fork until all flour is moistened and pastry leaves side of bowl.
Divide in half; shape each half into ball.
Roll on wax paper using flour, I find that its easy to transfer if you use wax paper.
You can check this link out, for another pie crust recipe and see the steps I use to make the dough pie-crust
Beautiful pie!