It’s that time of year again. Rhubarb is in season. Saw those lush red stalks waving at me in the grocery aisle the other day and got to work.
And work it is. I still have such frustration with rolling out the dough. This year, got a new pin, silicone !, and still the result is the same – the further out from the center, the more the dough cracks. I think between now and next year, I’ll need to just practice rolling dough.
Any tips, bakers out there? Pastry chefs – what say you?
Fortunately, despite my rolling ineptness, the finished pie turns out great. Delicious balance of tart and sweet, nice thick, flaky, buttery crust and very satisfied friends.