Ingredients (for rhubarb juice)
- 1 lb. rhubarb
- 1 qt. water
- Juice from 1 lemon
- Cut rhubarb in 1 inch pieces. Cook until soft. Strain. Add lemon juice. Let cool.
Pie filling:
Ingredients:
- 2 cups rhubarb juice
- 1 3/4 cups sugar
- 1/4 cup cornstarch
- Coarse salt
- 3 large egg yolks
- plus 4 large egg whites (for meringue)
- 2 T. unsalted butter
Directions:
Whisk together 1 cup sugar, the cornstarch, and 1/2 tsp. salt. Whisk in juice, bring to a boil in a medium saucepan, whisking. Cook for 1 minute.
- Place yolks in a bowl and whisk; gradually whisk in the hot mixture a little at a time. This is called tempering. If you pour the hot mixture into the eggs all at once they will curdle.
- Once you have added about half of the mixture to the egg yolks pour it all back into the pan. Cook over medium heat, whisking, until thick about 1 minute.
- Whisk in butter and pour into cooled pie crust.
- Refrigerate until set, at least 4 hours or overnight.
Pie Crust Ingredients: (This recipe makes 2 pie crust shells)
- 2 1/2 cups all purpose flour
- 2 T. sugar
- 1 tsp. salt
- 3/4 C. butter, cold
- 1/2 C. vegetable shortening-cold (I think Crisco is the best)
- 1/4 C. ice water
- 1/4 C. vodka chilled - you can substitute 1/2 C. cold water for 1/4 C. water and 1/4 C. vodka)
Directions for Pie Crust:
I've tried many pie crust recipes in my life and the ones that I share on this website have been tried and true. Jenny's Pie Crust is easy and good, but I found another recipe that is my go to pie crust recipe from now on. It's delicious and flaky the way I like pie crusts. The dough is easy to work with and turns out every time. If you're interest in trying a new pie crust recipe, I suggest the recipe below...
- In a large bowl, stir together flour, sugar and salt
- Get out your food processor first. If you don't have one, you can use a bowl and a fork to mix up the cut up butter and shortening and work until it's like coarse meal or sand and it will hold together if squeezed in your hand. Otherwise, pour the flour into your food processor, place the cut up butter and shortening into the flour and pulse until you get the same affect as mixing in a bowl.
- Mix cold water and chilled vodka together. Slowly pour into the flour mixture in the food processor, 1 tablespoon at a time. Do not overwork.
- Pour the dough mixture onto some plastic wrap. Divide in two and place half on another piece of plastic wrap.
- Form into 2 disks and wrap tightly in the plastic wrap. Place in the refrigerator for at least a half hour, but it's at it's best if you keep it in the refrigerator for one hour.
- Remove from refrigerator and unwrap chilled dough and transfer to a lightly floured surface. Use a rolling pin to roll out into a large 12 inch circle, rolling from the center each time to keep the thickness even.
- Gently transfer crust to an ungreased pie plate, allowing the crust to hang over the edges of the pie plate. Roll and pinch or crimp the edges of your crust. Use a fork to prick holes into the bottom of the crust if you are using the crust for pies that don't require baking. If it is being used for unbaked pies, place a piece of parchment paper on top of the docked crust and place pie weights or dried, uncooked beans on top of the parchment paper.
- Bake in a 400℉ for 12-15 minutes or until the crust is lightly browned.
- If you are making a pie, such a fruit pie, do not dock. Repeat above directions until you reach the docking part. For the above recipe you will be baking the crust using the docking method.
Thank you to "The Stay At Home Chef" for this great recipe!
Meringue:
- Preheat broiler with rack about 6 inches from heat source.
- Heat whites and remaining 3/4 cup sugar in a double boiler or a heatproof bowl set over a pan of simmering water, whisking, until sugar dissolves and mixture is hot (160 degrees), about 2 minutes.
- Transfer to the bowl of a mixer. Whisk on high speed until medium peaks form. Dollop meringue onto pie. Pop in oven and broil until browned, about 1 minute.
