Pie Crust

Aylene Gard from Columbia was looking for the recipe that she misplaced for her husband's favorite rhubarb custard pie. Jerry Fore from Towson sent in a pie recipe he says is guaranteed to please rhubarb lovers. The recipe came from his mother and is a family favorite. He says the filling can be covered with a lattice, extra pieces of pie dough, or just left plain as his mother usually did. Rhubarb or "pie plant" can be found from late winter through spring with its peak season from April to June.

IT IS GETTING CLOSE to berry-picking time. Around here, the stretch of days from mid-May to mid-June fills up with obligations, like weddings and school graduations, and with fresh local strawberries. This year, thanks to a patch of cool weather, the crop is likely to start ripening at the end of May, state agricultural officials say.You have to wear your best duds for the social obligations. But when you are picking strawberries, you want to wear something old and ugly. Strawberries grow close to the ground, which is often muddy.

If apple is the quintessential American pie, then peach is surely our summertime favorite, and all the more if it's served a la mode. To make a peach pie worthy of the name, use fully ripe fruit -- white, yellow or red peaches; cling or freestone type -- and a pastry crust that's rich and tender but still sturdy enough to contain its sweet, juicy burden without collapsing. Peach Pie With Almond-Pecan Streusel Makes 8 servings pastry for 1 (9-inch) single- crust pie 5 cups peeled, sliced peaches (5 to 6 large peaches)

Books offer basics of Tex-Mex fareThe "foundation foods" of Texas border cooking are the subjects of three new cookbooks from author and specialty foods entrepreneur W. Parr Kerr. In "Chiles," "Beans," and "Tortillas" (Morrow, $15 each), Kerr, head of the Old El Paso Chile Co., offers recipes such as red chili-cheese bread, creamy poblano succotash, and chocolate-Kahlua sundaes in tortilla cups.State Fair competitionsThere's still time to enter the annual product-based Maryland State Fair cooking contests.

Since its creation in 1912, "Oreo" always meant one thing: cookie.Now, it means a lot more. You can find the little sandwich cookie in products on the ice cream aisle, the baking aisle and even the cereal aisle.Spinoffs of existing products -- known as "line extensions" in food industry lingo -- help manufacturers reduce the risk involved in introducing new products. Consumers who are already familiar with a product constitute a ready-made market."Launching a new product takes millions of dollars," says Nabisco spokeswoman Ann Smith.

Here's an Irish Soda Bread recipe for B.L. McClean of Phoenix. This one is from Jane B. Clemmens of Towson. McClean wanted a recipe that used buttermilk instead of yeast. Jane says the recipe is very easy to prepare.Irish Soda Bread3 cups flour2/3 cup sugar3 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1 tablespoon caraway seeds1 1/2 cups raisins3 tablespoons margarine or butter, melted2 eggs, well beaten1 1/2 cups buttermilkMix dry ingredients together. Combine with wet ingredients and mix well.

Few things herald spring's arrival more than a robin's song, muddy boots, and fresh asparagus.Let's talk about the edible one.For perfect tenderness, rubber boots must be marinated for at least . . . (just seeing if you're with me).Slender, succulent and always in vogue, asparagus is considered an aristocrat among vegetables. This relative of the lily is no culinary newcomer. Still, its annual arrival is always eagerly anticipated.The tender green spears of sparrowgrass have been served since the days of the Caesars.

Laura Cunninghame of White Hall requested a recipe for bean pie that she had heard was popular in the Baltimore City area. "My neighbor told me about the pie, which she does not have a recipe for. Would appreciate your help." Jean Pierce of Fayetteville, N.C., responded. "I look forward to reading your recipes in our newspaper. I saw this week where someone is hunting for a bean-pie recipe. My family likes this one." Pinto-Bean Pie Serves 8 to 12 4 eggs 1 1/2 cups sugar 1 teaspoon vanilla extract 1 cup mashed pinto beans, leaving a few beans whole 1/2 cup margarine 1 pie shell pecan halves, for garnish Preheat oven to 350 degrees.

You can have your cake and eat it, too. Not me -- I want to have my pie and eat it, too.I have loved pie better than cake for as long as I can remember. At my birthday celebrations, I always request a pie.Pies are great any time of year. Tart, puckery rhubarb pies in the spring and fresh blackberry pies oozing warm juice in the summer. Then we get to the fall and winter, when pies seem to be the most popular of all.I can't believe how many young adults have never made a pie. What's the problem here?

Here are four easy recipes with plenty of kid appeal. I developed them especially to be prepared by kids and grown-ups together. There are no age requirements. Even a 2-year-old can stir things up.Chocolate tarantulas(Not-So-Itsy-Bitsy-Spiders)Makes 16 tarantulasCUPCAKES:butter for muffin cups1 package devil's food cake mixFUDGY FROSTING:8 ounces semisweet chocolate, finely chopped2 tablespoons unsalted butter, cut into 1/2 -inch pieces1/2 cup whipping cream1/4 cup sugar2 tablespoons light corn syrup1 teaspoon vanillaCOCOA COCONUT:3 cups sweetened flaked coconut1 tablespoon unsweetened cocoa powderblack or red shoestring licorice (for legs)