I look forward to the first
Rhubarb Pie of the season.
I have two rhubarb patches
that are doing really well.
This one I planted about 11 or 12 years ago and
the other one was planted five or six years ago.
This is my favourite pie.
And I have used this recipe for
over 40 years.
Rhubarb Pie
Source: Madame Benoit Cooks at Home 1978
4 cups rhubarb, cut in to 1/2 inch pieces
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar
Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.
Pour into pour in to pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.
Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes.
Quick Puff Pastry
=================
2 1/2 cups flour
1 cup butter
pinch of baking powder (optional)
(My grandmother always put a pinch in her pastry doughs)
3/4 tsp salt
Ice Water
.
Using a sharp knife, cut butter into little cubes. 1/4″ to 1/2″
pieces
Place flour in a large bowl.
Add salt and baking powder
Add the butter
and moisten with ice water
Mix with a fork until the flour starts to come
together. Add more water as needed.
It will be a shaggy mess.
Tip out on to a floured board.
Using hands, pat mixture together and flatten.
Using hands or rolling pin, pat into a rectangle shape.
Fold into thirds, turn and roll out about 12″ long
and 8″ to 10″ wide. Fold into thirds again.
Do this four times. And do it quickly.
You don’t want the butter to soften.
Wrap in plastic and refrigerate for a least one hour.
When ready to use, cut dough into two pieces.
Shape each into flattened disk and roll out.
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