EDIT on 5/31/17: I’ve been making pie for years now and am way better at it than I used to be! My original proportions here were much sweeter than I like now so I am changing my recipe. Initially: I made this pie with 5 cups rhubarb and 1.5 cups of sugar. The new ratio is tarter and makes a larger pie, both bonuses in my book! I have also updated my crust recipe. xo
PERFECT EFFING RHUBARB PIE FILLING
PERFECT EFFING PIE CRUST
2 1/2 cups all-purpose flour, plus extra for rolling
2 sticks salted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
approximately 1/2 cup ice water
Thank you for mixing “effing” and “crust” together, that’s hilarious. And, don’t even get me started on the “my oven is so jacked”…couldn’t be any funnier! Thanks for the recipe, too!