Rhubarb Pie anytime

When rhubarb is ripe (Springtime), I make enough pies (7 to 10) to last all year. I bake two now, but freeze the rest (unbaked) so I can thaw and bake them as "fresh" any time (especially over the Winter).

Each pie requires about 3 and 1/2 cups of diced rhubarb, so measure and count what you have. I use 10 or 11 inch pie pans for pies to be cooked now, but 8 or 9 inch pie pans to freeze, because they fit better in my freezer.

Pick your Rhubarb and cut off all leaves (the leaves can be chopped and dumped into your compost pile or buried in your garden). Rinse the stalks, using a small brush (toothbrush?) to knock off particles (Never eat the leaves as they contain the toxin oxcilac acid).

The recipe below is for just 1 pie, so be sure to multiply the ingredients for multiple pies:

• Stack and Cut the stalks into about 3/8 inch segments. Count the cups and dump them into a bowl (about 3 and 1/2 cups per pie).
  
• Combine in a bowl:
    • 3/4 cup granulated sugar (or 1/2 cup sugar with 1/4 cup honey).
    • 3 tablespoons of flour. Stir the sugar and flour to mix evenly (before adding any honey).
    • 2 tablespoons of lemon juice.
    • Add 1 egg and stir to make an evenly mixed thick sauce.
• Set out about half- ounce of butter (per pie) to soften for later.
• Make enough pie dough to cover the number of pies you plan to make (You may have to split this batch).
• Roll out the bottom pie dough(s) and put it(them) in greased pie pan(s). Use a butter knife to trim the dough along the pie pan edge(s) and fold the scrap dough thoroughly into your remaining dough. Note: An easy way to pick up the rolled dough is to press your roller gently against the edge of the dough while lifting this edge up with a knife. Coax the dough onto the roller as you roll it up(shown below). Place the roller over the far edge of the pie pan and simply unroll the dough onto the pan. Use the same procedure to roll on the top dough.
  
• Fill each pie with chopped rhubarb and spread evenly.
• Pour your mixed sauce evenly over the rhubarb in the pie (for multiple pies: Dribble a partial amount of sauce over each pie, repeating a few times until all the sauce is evenly distributed across the pies). Do not stir.
• Roll on the top pie dough, making sure the edges slightly overlap the bottom dough.
• Use both your thumbs and index fingers to "pinch" the two layers of dough together around the entire pie. Then use a fork to gently push the top edges down so they won't burn while the pie cooks.
• Gently rub a small amount of soft butter across the top pie dough. Then lightly sprinkle granulated sugar over the pie.
• Use a pointed knife (steak knife) to pierce the top pie dough about every 2 inches, so the air can escape while the pie cooks.
  
  
• Place your pies to be cooked now, in the oven and place a catch pan under them to catch any drippings.
   
• Any remaining dough can be used to make simple Cinnamon Rolls:
• Bake the pie and rolls at 350ºF. After a half hour, remove any cinnamon rolls, but leave the pie(s) to bake for a full hour.
• The pies that are to be frozen raw, can be slid into gallon sized zip bags and put directly into a freezer. (It is easier if you are on a table and slide and rotate the pie into the bag.)
  
  They must lie flat and cannot be stacked until they freeze solid (about 2 days). Use spare wire grates or wood boards to create a flat surface above your other frozen items.
  
  For enough freezer space for 8 pies, I also put 2 or 3 pies in our refrigerator freezer, in addition to our chest-type freezer and then transfer them when frozen.