Baby Rhubarb Pies

Prepare for a vague post. My Mum, I talk about her too much, makes wonderful pie crust. I've pretty much given up on trying my own and just use hers. We have a large stock of it in our freezer and an humungous stock of rhubarb. We grow it in our garden but my Uncle decided to give us some from his farm. Needless to say, it will last us until next summer.

So I whipped out some pie dough, took some 5 inch tart shells, made rhubarb pie filling and baked them up. Simple? Yup. Quick? Yup. Delicious? No. Just kidding, of course it was.

Baby Rhubarb Pies

crust
Pie dough for two five inch tart pans (told you it was vague)
filling 
1 3/4 cup rhubarb, cut in half length wise then chopped 1/4 inch thick
Packed, heaping 1/3 cup brown sugar
zest of half a lemon
1 tbsp fresh lemon juice
1 tbsp cornstarch
wash 
1 egg
2 tbsp cream 
raw sugar, for sprinkling

Roll out the dough on a floured surface. Roll till about 1/8 inch thick. From the point, cut it into circles fit for pie pans. Press into the bottom of the pans and leave an over hang of a half inch. In a separate bowl, mix together the filling. Fill the two pans with equal amounts of filling. Dot butter over top of the filling. With the remaining pie dough, once again roll it to 1/8 inch think. Cut out two circles to top the pies. Using the overhang, crimp the two pie doughs together to seal the pie. Cut slits over the top pie dough so it can vent. In a tiny bowl, beat together the egg and cream. Brush the tops of the pies. Sprinkle heavily with raw sugar. Place pies on a baking sheet as they will probably bubble over a bit. Nobody wants pie filling on the bottom of their oven. Bake in a 375º oven for about 30 to 35 minutes, until the tops are golden and the filling is bubbling. Allow it them to cool for about 20 minutes. Serve with vanilla ice cream.