On the way back from a one-day getaway to the Gonder family cottage in Port Stanley, we stopped at a farmer’s market and I picked up some fresh rhubarb. My mom had a small patch of it in our backyard growing up, and we often made different dishes with it. The right amount of sugar compliments the tartness of the rhubarb perfectly to make lots of great desserts.
Not much of a baker, I’m not qualified to dispense advice on how to make pies. However, I can say that making pie crust from scratch using a basic Pate Brisee recipe is relatively easy, cheap and delicious. It’s a simple 3-2-1 ratio of flour, fat (butter is best), and ice water. I baked this at 425 for an hour, and didn’t bake the crust before hand (called “blind baking”), and it worked out pretty good. Don’t hate on my latticework on the top, it was my first time.
The filling was just chopped rhubarb and some cherries, combined with about a cup of sugar, 1/4 cup of tapioca starch, and some ground cinnamon. I let it macerate for about 30 minutes before baking.