Favorite Pure Rhubarb Pie

An easy to make rhubarb pie that contains none of the heinous Strawberrry which "waters the taste right down" in some peoples' view. Just simple, tart pie with a very light and flaky crust.

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 1-2 Large/Small Pie(s)

Ingredients

• 3  cups rhubarb (Sliced, Green and from thick stalks)
• 1⁄4 cup brown sugar (Packed, May not use all)
• 1  teaspoon water
• 3  cups cake-and-pastry flour
• 1⁄2 teaspoon sea salt (Can be regular salt)
• 1⁄2 lb  lard
• 1  egg
• 1  tablespoon vinegar
• 1  cup water

Directions

1. Just a little FYI: We use green Rhubarb Stalks since the smaller/more red the stalk, the less tart and more sweet the Rhubarb. We'll take care of the sweet, but need the tart.
2. Cut the Rhubarb into 3/8" slices, then cut those in half. This will reduce the total cups of Rhubarb slightly, but that's okay.
3. Combine the Flour and salt and sift well.
4. Cut in the lard until the mixture resembles oatmeal. Set aside.
5. In a measuring cup (at least 1 cup size), combine the vinegar and egg, beating lightly. Fill the measure up to 1 cup with water.
6. Add this liquid to the flour mixture and combine just enough so that there is no liquid or dry areas. Do not mix too much, as that can effect (reduce) how flaky and light the crust will be.
7. Preheat the oven to 450 deg F.
8. Using your prefered method, roll out the pastry dough into two oversized (approx. 3" oversized). I like to use well floured seran wrap and roll the dough out with a cylindrical glass. I'm just not a rolling pin guy.
9. Line your chosen pie plate(s) with pastry base, and fill with the cut Rhubarb. Generously Sprinkle with Brown Sugar, and them with a few drop (MAX 1 tsp) water.
10. Cover and pinch on the top pastry. Trim the excess pastry and re-pinch. You should cut a few slight slits into the pie top (to allow steam to escape while baking). You can also use the excess pastry you've trimed off to decorate the top, just re-roll it out, cut into shapes or strips and lay them flat onto the top pastry. Make sure they don't project more than 1/4" from the top of the pie, otherwise they'll burn.
11. Bake for 10 mins at the 450 deg F you've pre-heated to, then turn and reduce the temperature to 350 deg F for an additional 40 to 50 mins, or until the top pastry is nicely browned. Don't be too afraid to leave the pie in the oven a while if unsure, since 350 deg F will not burn quickly. Allow the pie(s) to cool at least 5 mins before cutting. Great with real vanila ice-cream. Enjoy!