Old Fashioned Rhubarb Pie

Old Fashioned Rhubarb Pie

Prep Time

 

Cook Time

 

Serves

 
Old Fashioned Rhubarb Pie

Recipe Courtesy of Cooking.com.

Serve this pie warm and top each slice with a big scoop of vanilla ice cream.

Nutrition Facts

Makes one 9-inch pie; serves 8

Facts per Serving

Calories: 436 Fat, Total: 20g Carbohydrates, Total: 60g
Cholesterol: 52mg Sodium: 314mg Protein: 5g
Fiber: 2g % Cal. from Fat: 41% % Cal. from Carbs: 55%

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Tip: For your lattice crust, use a sharp knife for cutting strips of dough or for a more decorative edge try a pastry cutter. The fluted edges turn out lightly ruffled strips of dough. This cutter also works well for making ravioli, lasagna and farfalle pasta shapes.

Ingredients

  • FOR THE CRUST: 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup cold unsalted butter, cut into small pieces
  • 6 tablespoons ice water
  • FOR THE FILLING: 1 cup sugar
  • 1/4 cup all-purpose flour
  • Pinch of salt
  • 3 1/2 cups 1/4-inch-thick slices trimmed rhubarb (from about 4 to 5 stalks)
  • 1 1/2 tablespoons butter, cut into small pieces

Preparation

  • 1 FOR THE CRUST: Preheat oven to 425ºF.
  • 2 Whisk flour and salt in large mixing bowl to blend. Add butter and rub in with fingertips or pastry blender until mixture resembles coarse meal. Drizzle ice water over mixture a little at a time; mix in with fork or fingertips until dough just comes together. Gather into ball; divide into 2 equal pieces. Wrap each piece in plastic and refrigerate 15 minutes.
  • 3 Roll out one dough piece on lightly floured work surface to 12-inch round, about 1/4-inch thick. Transfer dough to 9-inch-diameter glass or ceramic pie dish. Trim any overhang with a knife.
  • 4 FOR THE FILLING: Whisk flour, sugar and salt in large bowl to blend.
  • 5 Spoon rhubarb mixture into prepared crust. Dot mixture with butter.
  • 6 Roll out second dough disk on lightly floured surface to 12-inch round. Using scalloped pastry cutter, cut into 24 half-inch wide strips. Arrange dough strips across top of filling forming lattice and weaving strips if desired. Trim dough strips even with overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges decoratively.
  • 7 Bake at 425ºF for 10 minutes; reduce heat to 350ºF. Bake until crust is golden, rhubarb is tender and juice bubbles, about 40 minutes. Cool on wire rack 15 minutes before serving.

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