I have pie anxiety. Especially when it comes to rolling out the crust. This is a perfect way to have all the deliciousness and praise that comes with a freshly baked pie, and none of the stress. The shape should be imperfect and it should look homey and rustic. And then you give it a slightly snooty sounding name and you have a success on your hands.
I just used half a recipe for the lovely rustic crust. That was about a cup of flour, 3/4 of a stick of very cold butter, zest of half a lemon, pinch of salt and sugar, and just enough ice cold water to bring it together. The filling was 2 big stalks of rhubarb and a whole lotta sugar (maybe 2/3 cup), a squeeze of lemon juice and a sprinkle of cornstarch. I baked it at 400 for about 35 minutes.
I recommend this for anybody who's afraid of making pie! It is a very pretty and forgiving dessert. You don't have to shape it perfectly at all--in fact it looks even better if it's irregular.