Give your pie a name based on the ingredients and decoration.
Mom's Rhubarb Pie
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
I have been making oil crust pastry lately because it is so much faster. As I was making the crust, today, I realized that I didn't have enough all-purpose flour, so I added self-rising flour. I was wondering if this was a mistake, but it actually helped make the crust flaky and tender. We are going on vacation tomorrow, so I did not take any time to garnish the pie. It does taste just like my mother made it!
Describe how you added a Wisconsin twist to your creation.
I used rhubarb from the back yard. It is a bit late in the season for rhubarb, but I was able to find some young pieces to use. All the rain we have been having has helped!
How did you do?