Old Fashioned Rhubarb Pie Food

FOODCHANNEL EDITOR

Steps:

• 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.

RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F.
• Add bottom crust to pie plate.
• In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
• Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to help keep it from getting soggy. Pour rhubarb mixture into pie pan.
• Cut butter into small pieces and dot over the top of the rhubarb filling.
• Roll out second pie crust and place on top. Trim, seal and flute edges and cut a few slits (a small X) on top to allow air to escape.
• Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
• Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.

DOUBLE-CRUST RHUBARB PIE

Steps:

• Preheat oven to 400°. In a large bowl, combine sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

FRESH RHUBARB PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
• Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

GRANDMA'S RHUBARB CUSTARD PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Separate egg yolks and egg whites. Set egg whites aside for meringue.
• Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.
• Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).
• Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.
• Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.

OLD FASHIONED RHUBARB PIE WITH CRUMB TOPPING

Steps:

• Form pie crust into a 9-inch pie plate and flute the edges. Whisk egg and brush over the pastry to form a barrier between the crust and the pie juices.
• Chop rhubarb into ½-inch pieces and slice strawberries in half or quarters (depending on their size). Place the chopped fruit into a large bowl. Add sugar, vanilla, orange zest (and juice), salt, and tapioca. Stir to combine and set aside for 15 minutes while you work on the crumb topping.

OLD FASHIONED RHUBERRY PIE

Steps:

• Prepare pie crust according to pkg. directions for 2 crust pie or make homemade pastry for 2 crust 9" pie.
• Heat oven to 400 degrees.
• In large bowl, combine all filling ingredients. Toss lightly.
• Spoon into crust-lined pan.
• Top with second crust. Seal edges and flute. Cut slits in top crust.
• Bake at 400°F for 40-45 minutes or until golden brown.
• Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.