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NW Central Ohio | ...oooh, I don't know. I have found Bear to have a "unique" taste. I don't make lard crusts...but have eaten a lot of them. I'm still a Crisco user.....and I'm looking at the "America's Test Kitchen" recipe that uses Vodka instead of water for moisture to hold it together. Apparently the alcohol evaporates and leaves an even flakier crust. As far as the filling...every year has different challenges. Rhubarb won't be the same from year to year...and neither will strawberries. You do the best you can and hope it turns out right. It's what memories are made of!
...If you have your rhubarb cut into the chunks you need...I might take it and very slightly "salt" it, then leave it stand in a colander for a while (at least an hour). This will remove a lot of excess water that might be keeping the sweetness and tartness down just a bit by concentrating the flavor. | |
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pie maker question
