Martha's Pie Book

May 2010

dedicated to pie lovers in my life

you know who you are

Marth

a's P

ie B

oo

k

Martha's Pie Book

May 2010

Marth

a's P

ie B

oo

k

Martha's Pie Book

On a sunny day in May of 2010, my friend Martha showed me how to make a pie.

Rhubarb was in season, and Martha thinks if you’re going to make a Rhubarb Pie, make a Rhubarb Pie.

No strawberries, no apples. She says the rhubarb needs to be alone.

I have to say she made it look easy. She’s made a million pies and she’s a great teacher.

Martha, I want to say thanks for teaching me to make a pie, for going dancing with me and being a really, truly wonderful travel companion and friend.

Everywhere I went the rest of the summer, I made pies. And the rhubarb was always alone.

love, Kathy

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“always make a double recipe”

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the double recipe

Crust4 cups flour

1 teaspoon salt1 cup shortening

4 oz. butter / 1 stick1 tbs. sugar

somewhere between .5 and 1 cup ice water

Filling8 cups rhubarb!Martha likes a high pie

1.5!2 cups sugar1/4!1/2 cup of flour

grease the pie pan and preheat the oven to 425 degrees"

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Mix the flour, sugar and saltAdd 1 cup shortening and cut in the butter

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Mix it up with a pastry cutterThen blend it with your hands ! be sure and leave some fat islands

Add about one cup of ice waterMix it first with a spoon and then your hands and don’t forget the islands of fat

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Turn it out on a board, and make sure it holds together Take a knife and cut it in half First, admire your layers of flour and fat Shape into two patties and wrap in cling!wrap

Let the dough rest in the fridge or freezer.

We are relaxing the gluten.

I did this pie in Holland with gluten FREE flour.

There’s a reason flour has gluten.

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While the dough is taking a little rest,prepare the fruit. 15

Preheat your oven to 425F Take the dough out of the fridge and beat it gently with your rolling pin

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A little flour and roll out the crust, when the edges get frayed, because you’ve made a double batch, you can cut them o! Then roll the dough onto the rolling pin

Let the dough “relax” into the pan and trim the edges Not too close

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A high pie This is what 8 cups of rhubarb looks like

Roll out the top crust the same way and lay it out over the rhubarb

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The top crust gets rolled over the bottom and then Martha makes a beautiful edge

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Cut a few vent holes and into the oven at 425 for 15 minutes, then turn it down to 350 and bake for about another hour

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Making this book has made me very hungry for pie

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and just so you don’t think that pie was all we ate that evening.......