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 here: "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
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: “Pies bring a message of encouragement.”