Okay, so I love pie. This should be no surprise. We ate a lot of pie growing up. I assume that is because my dad also loves pie and my mom is awesome at making it. I remember that when we lived in the country when I was younger, we had a huge stove and mom would make 4 pies at a time in it. That is amazing! Anyway, my 2nd favorite pie is Rhubarb Cream- nothing beats fresh peach pie. It's so yummy and fairly foolproof and pie is NOT hard to make. I used to be intimidated by it, but not anymore. Here's the recipe I used and some pictures.
2 Crusts (this is from the OLD Betty Crocker cookbook, and is my favorite)
2 c. flour
1 tsp. salt
3/4 c. vegetable shortening
5 Tbsp. COLD water
* First, you combine your flour and salt, then CUT in the shortening. If you don't have pastry blender, I'm sorry. Two butter knives will work in a pinch, just pull them back and forth across eachother, it's kind of the opposite of tossing a salad. Cut in the shortening until you have a rough crumb texture.
* Next, add your water. If you live in a drier climate, you will probably need more water. When I lived in Utah I would sometimes use up to 7 Tbsp. water. Stir everything together with a fork. You can only get so far with the fork, and then you will need to get your hands in to finish the rest. Be careful with the dough, you don't want to over-work it. Once everything has come together, you're done and can divide your dough. (I'm saving my other half for a sugar cream pie on Sunday).
* Next, roll it out so that it is slightly larger than your pie dish, place it in and crimp your edges. There are a multitude of ways to accomplish this, but I like a basic thumb and forefinger crimp.
There, you have a crust! Now, let's fill it!
2 1/2 c. Rhubarb
1 1/4 c. sugar
1/3 c. PLUS 1 Tbsp. flour
1 c. whipping cream
Mix and pour into your pie shell. Bake at 400 degrees for 30 min. and then at 350 degrees for 30 min. Cool and enjoy!