A rainy weekend + a freezer too full to accommodate any more rhubarb can only mean one thing: pie. I picked up a copy of The Four & Twenty Blackbirds Pie Book (from the Brooklyn pie shop of the same name) at the Calgary Reads book sale – I showed some restraint, I think, and only came home with ten books – from this one, I want to make every single pie. It was only a matter of time anyway, with all this rhubarb, so I thought I’d get the first pie out of the way before the strawberries showed up. (Or the raspberries – I love a raspberry-rhubarb pie.)
A few things about this pie: 1) it has an oatmeal cookie crust.
2) The rhubarb is stewed before it goes into the shell, and is topped with a thin layer of sour cream custard before going into the oven. I might attempt a greater rhubarb:custard ratio next time, but it was pretty fantastic as is. (It would do well with other berries along with the rhubarb too, if you can’t imagine leaving the strawberries out. Peaches would be great too, I think.)
The crust itself – and I imagine you could swap a gingersnap, graham cracker or other cookie crust, or even a blind baked pastry crust – was perfect for people intimidated by pastry, and grainy crumbles always go well with fruit. It held up well, and was a bit chewy – I’m a fan of straight-up pie crusts, but imagine this could take its place with all kinds of fillings. But a rhubarb-custard pie is a good start.