I made this delicious Rhubarb Pie. It is the combination of the following recipes:
Fresh Rhubarb Pie and French Pastry Pie Crust.
It is my first casually folded pie and I love the way it worked out. What surprised me is that the pie bottom did not get soggy. All the deliciousness of the Rhubarb kept contained in the crust.
The only part I would do a bit different the next time is to try to keep the crust a bit thinner where you make the folds.
So it's Rhubarb Pie for lunch this week!