One for the Table: Maine's spring treat
By Brenda Athanus
on
As spring slowly arrived in Maine and the snow stubbornly retreated, I pushed back the compost covering my rhubarb patch that has been growing for as long as I can remember. With the spring rain, it will grow at lightning speed and keep growing as I madly pull at it to make many spring and early summer treats.
In my house, this is the first pie of the year and the first food out of our garden, making us dream of what pies lie ahead: small sweet strawberries, fragrant raspberries and mounds of wild Maine blueberries. But today we "make do" with rhubarb.
The pie crust:
2 cups flour
1/2 teaspoon kosher salt
2 sticks unsalted butter
1/2 cup ice cold water
The pie filling:
1 fresh egg yolk
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