In this episode of HONME LIFE, we're gonna show you Jim's Rubarb Pie. Rubarb Pie? Yeah, Rubarb Pie. HONME LIFE. Yeah! Alright, Dan, so what's the first step we have today? The first step is putting some sharpening in the bowl. We're making a crust and some kind of pie crust. Pie crust first. Pie crust dough. Pie crust dough. Okay. A little bit more. Okay. Half a cup giver tape. Okay. Then we have to add some flour. Okay, a little bit of flour. A cup and a half. Okay, and we put it in a sifter. Okay, let's call the sifter to this. Another half a cup. Okay. Just a little bit of flour and salt. Okay. We're gonna salt the other thing as baking salt. Timilion pink salt. Thank you very much. This is kind of salt that we like over here. Timilion pink salt. Okay. A little sifter. Okay, let's roll that. Okay. Now we're gonna mix it all together. Get this thoroughly blended together. Okay. So you have to keep beating that there and take it to about this consistency. That's right. All right. You know, all the flour mixed in with the shortening. On me life. So we need a little bit of water. Yes. How much water do we need? Half a cup of cold water. Okay. I'm gonna be careful not to mix it too much. Just make sure it's all hand. Okay. The more you mix it, the more tough the crust will be. Okay. This will ruin the refrigerator for at least two hours. All right. You put it inside? Okay. On me life. Our next step is we have to cut up the rhubarb. All right. And how small pieces are you gonna cut up? About one inch long. Okay. The shoulder is how it's done. Okay. We put the rhubarb in a pot. Okay. And then we add some sugar. Okay. How much sugar? Two cups of sugar. Okay. Okay. Okay. A little one sugar. All right. Hopefully we have enough for one more cup. Otherwise we might get the storm by tomorrow. Oh. I would have two cups. No problem. Okay. You say cake. You said we're making pie. Next we add a little flour. Okay. How much? About a cup. All right. A little flour. Just to make the pie a little thicker. Okay. It makes a lot of juice. So this will just kind of absorb the juice. Okay. All right. Dad, so what's our next step? We have to mix it all up. Okay. Do it ahead. Just a hint about this. It's better after rhubarb is a little wet. Okay. Sugar sticks to the rhubarb. Okay. If it's too dry, all the sugar is just going to go down on the bottom. You're going to have sour pieces of pie and really sweet pieces of pie. All right. Honey, life. Okay. We're ready to work with the pie dough and make ourself a piece of pie crust. Nice. Wasn't there about two hours right? Yeah. It was probably closer to three. A little longer than that. Cut it in half. And just sticks to the knife. I'm going to keep putting more flour on the knife. One of these will be the bottom crust and one will be the top crust. Okay. We're going to put a little more flour on the dough so it doesn't stick to the rolling pin. And then we'll roll it up. Okay. We're ready to put the pie crust onto the pie dish. Okay. See, I've folded it in half there for a second. Over. We can put it on here. A little thin. It'll be okay. You know, get all the sugar. We like sugar. Honey, life. Okay. We're going to put some little dabs of butter on the rhubarb. Okay. Make it a little more delicious. All right. Okay. We're going to make our top crust. All right. We'll take the other hand from our dough. And we roll it up. Just like the bottom crust. Okay. We're ready to put it on the pie. And we'll just fold this over carefully. Bring our pie over here. And put it on top. Hopefully it doesn't come apart. Let's figure it out. Okay. Next, we have to cut off the extra dough. Let's hang it over the side of the pie. Okay. We're going to try to pinch the top and bottom crust together. Okay. We're going to put some vent holes in the top of the pie. So when this gets real hot, the steam can find this way out. And it won't make the crust all bubble up. Okay. We're going to spread a little cinnamon on the top of our pie. Okay. We're ready to bake our pie. Okay. We preheated our oven to 400 degrees. Slide the pie in. We're going to leave it in for one hour. One hour later. Okay. Our baking time is finished. We'll turn off the stove oven. And we'll see what the final results look like. And it's looking pretty good. It's a little bit of juice. Come out. It's not bad. Okay. We'll put it up here on the top. Honey livers, I present to you, gyms, rhubarb pie. Like and subscribe.