Its so good to be BACK!!!
Let me tell you, going to Israel was the trip of a lifetime. If you ever have the opportunity to go, seize it. I will tell you guys all about it very soon, but you’ll have to wait just a bit longer. Takes a while to go through all those notes and pictures! I was sooo close to doing a post on bacon cheeseburgers. With milk. And more cheese. (We could not have dairy and red meat together EVER in Israel, because it is not considered kosher.) Was I ever a die-hard cheeseburger fan? Did I always HAVE to have milk with dinner? No… but its one of those things where, once you aren’t allowed to have it, its all you can think about. It clouds your mind. You start to see visions of cheese dancing dangerously close to steak. Just kidding, it never went that far. But I did have a delicious cheeseburger on Sunday afternoon with milk.
Anyways, now that I got that out of my system, on to one of my favorite holidays!! I love everything about the 4th-
bacon cheeseburgers with milk, the fireworks, BBQs, swimming, freedom, popsicles, family time, hot dogs, and PIE.
Especially the rhubarb kind.
I meant to share this recipe with you guys yesterday, to give you enough time to make it for wherever you are going for the 4th, but jet lag is really doing a number on me. Good news is, you can whip this baby up and have it in the oven within an hour. So, you still have time!
You might ask, why make a rhubarb pie (isn’t that a vegetable!??!) when you can make a strawberry pie?? Or blueberry pie? That’s a valid question- because those are all delicious. However, there is something about this pie that reaches just a little further than the other ones… also, there’s streusel topping. And it makes your house smell sooooo good. And tastes even better than how it makes your house smell! And it’s basically healthy for you because it’s technically a vegetable. Just don’t ask questions.
Your 4th of July peers will love you. And probably invite themselves over for more later.
My mom took the time to show Linds and I how to make her “never fail pie crust” too. Think buttery, flaky, melt-in-your-mouth deliciousness. If you don’t have time to make this crust, a storebought one will work fine. I would recommend the Pillsbury frozen crust, not a graham cracker one. That being said, the homemade pie crust really does made a big difference in the end product. You won’t regret making the extra trip to the store for lard. Yup, you heard me. LARD.
Man, I’m doing a horrible job of convincing you to make this pie. Just please do it, this lard-y vegetable pie will knock you to your knees. Promise. It might even be better than dutch apple pie. If that doesn’t convince you, then I don’t know what will.
What a little snooper.
P.S. Did I tell you guys how much I missed you?
To prepare fresh rhubarb, wash it well, trim all the dry ends of the stalks, and slice. (Like celery)
1 recipe Mom’s Never-Fail Pie Crust (see below)
1 recipe Crumb Topping (see below)
3/4 cup granulated sugar
1/4 cup all purpose flour
1/2 tsp. ground cinnamon
4 cups fresh or frozen unsweetened sliced rhubarb
Prepare and roll out pastry crust. Line a 9-inch pie plate with the pastry (no need to grease the pan). Trim and crimp the edges as desired. Prepare crumb topping, set aside.
In a large mixing bowl, stir together granulated sugar, flour, and cinnamon. Add rhubarb. Gently toss to coat. (If using frozen rhubarb, let mixture stand for 15-30 minutes or until fruit is partially thawed, but still icy.)
Transfer rhubarb to the pastry-lined pie plate. Sprinkle crumb topping over the filling.
To prevent overbrowning, cover the edge of the pie with foil (We did not do this, and ours turned out fine). Bake in a 375 degree oven for 25 minutes with fresh fruit (50 minutes for frozen fruit). Remove foil. Bake for 20-25 more minutes for fresh fruit (20-30 more for frozen) or until topping is golden. Let cool completely.
In a small bowl, stir together 1/2 cup AP flour, and 1/2 cup packed brown sugar. Using a pastry blender, cut in 3 Tbsp. butter until mixture resembles coarse crumbs.
Mom’s Never-Fail Pie Crust
makes 2-3 crusts
3 cups flour
1 tsp salt
1/2 cup lard (can find this in refrigerated section at any grocery store)
10 Tbsp Crisco
1 Tbsp vinegar
5 Tbsp ICE COLD water.
(Lard and Crisco should be refrigerated. Temperatures are very important!)
Combine flour and salt. Cut in lard and Crisco with pastry blender until crumbly. Slighty whip egg with a fork in a separate bowl, then mix in cold water and vinegar. Add liquid to crumbled mixture until ball is formed.
** When rolling out this crust, make sure you sprinkle ample amounts of flour on your work surface and rolling pin- otherwise the crust will tear and stick to the counter. This crust can handle a good amount of extra flour, so don’t be shy.