So here we go...Rhubarb pies ala Amy.
Isn't it awesome? I broke my other one. I break everything.
EASE the crust into the pie plate. EASE! Don't force! It will shrink. How do I know this? From experience, dude. From experience.Okay, Ladies and Gentlemen: We have come to the portion of our program when our dedicated Blogger forgot to document part of the process. I'm sure that those of you who know our blogger personally are fully aware of her forgetful nature, lack-of-attention-to-details, and her ability to run off track easily. Evidence therein, check.
Back to the 4 cup's of Rub: Mix the remaining flour/sugar mixture with the drained rhubarb.
This picture doesn't move us forward in the recipe, I just like it so I put it in.
You'll notice that I don't mess around with that "dot with butter" thing...I'm "Go Big or Go Home" with everything I do.
Cut off the excess crust and flute the edges:
My fluting technique was taught to me by Judy Decker, our high school home ec teacher. I don't remember anything else from that class, but by golly, I remember how to flute a pie.
Egg wash coming up: I have two eggs here, but you only need one.
I really love eggs. I love the way they look like this...Yeah, I'm pretty weird. There's also about 2 tablespoons of water in there. Again, you only need one egg, and probably 1 tbsp of water.
Girl, I just love me a beautiful pie. I could stare at this for hours.