Make this pie crust with this butter.
It is tried and true.
The best pie crust recipe and the best butter.
(You can find the butter at Trader Joes, Whole Foods, and a few other stores…although I’ve never seen it at Costco)
Line a 9-inch pie pan with half of the dough.
Position a rack in the lower third of the oven.
Preheat the oven to 425 degrees.
Without peeling, cut into 1-inch lengths:
1 3/4 to 2 pounds rhubarb stalks, trimmed (or about 5 stalks)
Measure 5 cups and combine in a bowl with:
1 3/4 to 1 1/2 cups sugar, depending on tartness of fruit
1/4 cup quick-cooking tapioca or cornstarch (I used cornstarch)
(1 to 2 teaspoons grated orange zest)
1/4 teaspoon salt
Let stand for 15 minutes, stirring occasionally. (I got distracted and let mine sit longer and it was no big deal)
Pour the filling into the bottom of crust and dot with: (I roll out the top layer of my pie crust first so that the filling isn’t sitting in the crust any longer than it has to before going into the oven. No one wants a soggy crust)
2 tablespoons unsalted butter,cut into small pieces (do it!)
Cover with a pricked or vented top crust or a lattice.
Lightly brush the top of the pie with:
Milk or cream
Sprinkle with
2 teaspoons sugar
Bake for 30 minutes, then lower the heat to 350 degrees and bake for 25 to 30 minutes more, until the juices are thick and bubbling.
(I totally think this is important for making a great pie. Adjusting the heat half way threw…you never burn the crust and always get both crust and filling cooked to perfection)
Cool completely on a rack.
Recipe from Joy of Cooking cookbook
