Grandma's Rhubarb Pie

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Grandma's Rhubarb Pie

Cozy Kitchen Bundle by Marisa Lerin
https://www.pixelscrapper.com/marisa-lerin/kits/cozy-kitchen-bundle-retro-vintage-distressed-orange-mint-green-navy-blue-pink
The Big Picture 1 Templates by Scrap Basic
https://scrappy-sisters.com/product/templates-thebigpicture1/
Photos: Google
Fonts: Janda Cheerful Script · Janda Everyday Casual · Janda Quick Note
Journaling: I didn't get to spend a great deal of time with my paternal grandparents, but when I did, my grandmother made it as special as she could. One of my favorite memories is playing in her not-so-little backyard garden while she worked. The entire property was on a steep hillside so the garden was planted in tiers with stone retainer walls and a set of old stone steps running up the center and ending at an old gate covered in ivy that opened to the street above. The whole thing sparked my imagination and left me feeling happily exhausted by the end of the day. If I was lucky, Grandma would let me help while she put together a fresh-from-the-garden rhubarb pie for after dinner. Occasionally she would double the treat by adding in some strawberries - YUM! Unfortunately, Grandma's recipe for her delicious pie went with her when she passed, but I found one that is oh, so close; it teases my fading memories of Grandma's Rhubarb Pie.

Ingredients
· 1 flaky pastry dough disk, at cool room temperature
· 3 tbs. cornstarch
· 1 tbs. water
· 1 lb. rhubarb, trimmed and chopped (about 5 cups)
· 1 1/2 cups granulated sugar
· 2/3 cup all-purpose flour
· 2/3 cup firmly packed light brown sugar
· 8 tbs. (1 stick) cold unsalted butter, cut into pieces
· vanilla ice cream or whipped cream for serving (optional)

Directions
1. Roll out the dough
2. Preheat an oven to 400°F.
3. On a lightly floured surface, roll out the dough disk into a 12-inch round. Fold the dough round in half and transfer to a 9-inch pie dish. Unfold the round and ease it into the dish, patting it firmly into the bottom and up the sides. Trim the edges to form a 1-inch overhang. Fold the overhang under itself and crimp to make a
decorative edge.
4. Prepare the filling and streusel
· In a small bowl, dissolve the cornstarch in the water. In a large bowl, lightly toss the rhubarb with the granulated sugar. Stir in the cornstarch mixture. Spoon the filling into the dough-lined dish.
· In another bowl, stir together the flour and brown sugar. Using a pastry blender or 2 knives, cut in the butter until the mixture is crumbly. Sprinkle the streusel over the filling.
5. Bake the pie
6. Bake until the juices are bubbling and the crust is golden brown, 40 to 45 minutes. Transfer to a wire rack and let cool completely. Cut the pie into wedges, top each serving with a scoop of ice cream or a dollop of whipped cream and serve immediately. Makes one 9-inch pie.