Rhubarb Pie with Cinnamon Crust #18

The two things that you need to know about this pie:

1-EASY: Oh how I adore warm weather and all the fruit pies that come with it (okay, rhubarb isn't a fruit...but I'm still grouping it in here). They are easy, easy (as in, they require only a few ingredients and a minimal amount of labor but make exceptional results). And this is pie is one of the easiest. Start to finish time: 90 minutes.

2-DELICIOUS: We couldn't wait to eat it so we cut into it hot. Normally I wouldn't allow this tactic because I strongly believe that pie tastes better after it's cooled, but it smelled so good and we needed a treat and well...we couldn't resist. However, it was delicious, especially hot. I would definitely eat it again and I would eat it hot and I would eat it for breakfast and lunch and dinner and for another late-night snack, provided, of course, that it would last that long.

Any way, this is a great pie to try right now. Rhubarb is just starting to be in season and it's a pretty delightful way welcome spring.

The only negative thing I have to say is that the crust could use some reworking. I think the best way that someone described it was kind of sandy (though the thought of a big mouthful of sand is WAY worse than it actually was). I'm not sure what was going on there but it just wasn't quit right. So, if you do make this pie and decide not to use the crust (which is always an option), I would suggest that you put a teaspoon of cinnamon and; vanilla into whatever crust you do use. And, if you use this crust (which is a good option too), I promise your mouth will still be happy. (Happy, like you're at the beach type of happy, which is what this warm weather is all about.)

Rhubarb Pie with Cinnamon Crust

Rhubarb Filling:

4 cups chopped rhubarb

3/4 cup all-purpose Flour
1 1/4 cups white sugar
3 tablespoons orange juice

1/2 tablespoon butter

Cinnamon Crust:
2 1/4 cups plus 1 tablespoon all-purpose flour
3 3/4 tablespoons sugar
1 teaspoon cinnamon
pinch of salt
12 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons solid vegetable shortening
1 teaspoon cold vanilla extract
4 tablespoons ice water

1 egg beaten (glaze for crust)

DIRECTIONS:

Cut butter and shortening and chill while preparing other ingredients. Combine first 4 ingredients and whisk so they are well combined. Cut butter and shortening into flour mixture until it resembles coarse meal. Add vanilla and ice water and combine with hands to form two dough disks. Wrap in plastic wrap in chill in refrigerator for 30 minutes

Heat oven to 350 degrees F.

Wash rhubarb and cut into 1/2 inch slices. Combine flour and sugar. Sprinkle over the rhubarb. Add orange juice and stir rhubarb until flour and sugar are moist and let it sit in its juices while rolling out the pie.

Roll out bottom crust into a 12-inch round. Line pie pan with crust and fill with rhubarb and top with the butter. Roll out top crust and cover rhubarb filling with crust. Cut vents and bush the top with egg.

Bake in preheated oven for 30 to 45 minutes (until juices bubble thickly).