Subscribe to Syndicate
Find us on FacebookFollow us on Twitter

Tim’s rhubarb pie

Barb Draper
By Barb Draper
Jun 28, 2017 | Volume 21 Issue 14

Tim's rhubarb pie—a pie to share and enjoy! (Photo by D. Michael Hostetler)

Tim Sauer, who is known as the “pie man,” bakes at least 200 pies a year that he gives away to encourage volunteers and those who work in church-related organizations. This is his recipe for rhubarb pie, a favourite of John Neufeld, executive-director of House of Friendship in Kitchener, Ont. (See more of Tim’s story at “Pies bring a message of encouragement.) 

Pie dough for two pies

2 cups flour
¼ cup white sugar
½ pound cold butter, diced
1 large egg
5 oz. cold water (5/8 cup)

Measure flour and sugar into a bowl and cut in the butter, using 150 strokes with a pastry cutter.

Add the egg and water, using another 75 strokes with the pastry cutter.

Using hands, gather together into a ball. Divide dough into four parts. Roll out two parts, each covering the bottom of a 9-inch, buttered, glass pie plate. Roll out remaining part and cut into strips for the lattice.

Rhubarb filling for two pies

4 cups rhubarb, cut into ½-inch pieces (or more)
2 cups brown sugar
4 eggs
6 tablespoons flour

Whisk together in a bowl the sugar, eggs and flour. Mix in the rhubarb and stir.

Divide into two prepared pie shells.

Cover with pastry strips in a lattice pattern.

“Bake it until it’s right,” says Tim, who bakes his for one hour in a 390-degree convection oven. “But every oven is different, and you need to experiment until you get a nice brown crust.”

Read more about Tim Sauer at “Pies bring a message of encouragement.” 


    Add new comment