Overflowed mightily, as you can tell from the crusty pan, and the kitchen filled up with billows of smoke. Good crust, with a slightly higher ratio of vegetable shortening to butter than I usually use, so a little flakier than the high butter content crusts. I used my regular recipe, and I had a little crumb topping left from the cursed cherry muffins, so I sprinkled that in the bottom of the pie dish, too – so there are occasional bites of cinnamon as you eat your slice.
First rhubarb pie of 2013
