Old Fashioned Rhuberry 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.

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.

RHUBARB STREUSEL PIE

Steps:

• Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.
• To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.
• Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender - test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.

RHU-BERRY PIE

Steps:

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large heavy saucepan, combine sugar and cornstarch. Stir in apple juice until smooth. Cook and stir over medium heat until thickened. Add rhubarb; cook and stir gently 2-3 minutes or just until heated through. Stir in blueberries. Spoon mixture into pie shell., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake at 375° for 45-50 minutes or until bubbly. Cool completely on a wire rack.