Sour Cream Rhubarb Pie

the absolute best rhubarb pie you will ever consume. the best. the end.



Crust:

Any crust will do, but this is my favorite pie crust-from The Joy of Cooking. You can use a double crust or just a single crust (I use a one-and-a-half recipe and lattice the top. Personal preference).

2 1/2 cups all purpose flour
1 1/4 tsp. salt
3/4 cup shortening or lard
3 tbsp. butter
6-7 tbsp. ice water (without the ice, of course)

Combine flour and salt in large bowl. With pastry cutter, butter knives, or fingers, work the lard into the flour mixture, until biggest chunks are about the size of peas. Work in the butter, until the entire mixture is like coarse sand. Sprinkle six tablespoons of water over the mixture, and toss with a fork to combine. If dough does not form a ball when pressed together, add more water, a teaspoon at a time. When dough forms into a ball, split into two balls, flatten each into a disk shape, place in airtight container or plastic wrap and refrigerate while preparing filling.

Filling:

3 cups rhubarb
1 cup sour cream
1 cup sugar
1/2 cup all purpose flour
1 tsp vanilla extract
1/2 tsp almond extract (optional)

Preheat oven to 400˚F.
Combine all ingredients in large bowl. Stir until sour cream and sugar have melted together to appear smooth and creamy. Roll out each disk of dough, placing one in the pan and pressing down the bottom and sides. Pour filling into unbaked pie crust. Top with second crust, if using.
Bake at 400˚F for 10 minutes, then reduce heat to 350˚F and bake for an additional 40 minutes, or until filling has set and crust is golden brown. (You may want to check the crust a couple times during to make sure it is not getting too brown. If it is, cover the pie with foil for the rest of the baking.
Cool the pie for at least an hour to let the filling set up. Serve warm or chilled.