As mentioned in my previous post, I wasn’t able to provide links to some recipes as they were taken from my small treasury of cookbooks. Some of those are more current published works so therefore subject to current copyright laws, so to reproduce them here even with credits attached could be considered infringement.
However, what of the Women’s Institute cookbooks with their wellworn pages that are getting to the point where they are falling loose of their binding? When the paper finally fades and crumbles, what then? Therefore, with no copyright infringement intended, I’ve decided to preserve these pieces of rural baking history by posting them here wherever possible.
The recipe for the rhubarb pie, originally named Sour Cream Rhubarb Pie, comes from a compilation of favourite recipes of the Bruce County Women’s Institute. The pastry recipe I used came from my beloved Dublin’s Women’s Institute cookbook, and was contributed by my grandmother.
Any debate between lard vs butter when it comes to pie pastry has now been put to rest: although its not a terribly popular ingredient these days, lard wins hands-down if you’re looking to make the fluffiest, melt-in-your-mouthiest pie crust ever. Butter is good, but lard is infinitely better.