Single Crust Rhubarb Pie Food

RHUBARB CRUMBLE PIE

Steps:

• **For frozen rhubarb, thaw completely in a strainer, to remove excess moisture. Pat dry, then toss in 1 Tbsp flour.
• Preheat oven to 400F. with rack in lower third of oven. *If using a glass pie plate, reduce the oven temperature by 25° F.
• While oven is preheating, prepare your rhubarb by washing and dicing. Place in a large bowl. In a small bowl, beat the egg. Add the all-purpose flour, sugar, vanilla and melted and cooled butter and stir well until smooth. Set aside.
• Pop your unfilled pie shell into the preheated oven and pre-bake for about 5 minutes. Remove from oven and let cool slightly. *If desired, you can brush the bottom of the pie shell with an egg white wash, to help it from getting soggy. Simply beat an egg white with a splash of water and brush on the bottom of the pre-baked pie shell.
• Prepare your filling, by combining your egg/flour/sugar mixture with your cut rhubarb and stir well to coat the rhubarb evenly. Spoon filling into your prepared pie shell.
• Make the crumb topping by stirring together the flour and sugar in a small bowl. Add the cold butter and cut or rub into the flour mixture until you have a nice crumb mixture. Scatter over-top of the pie.
• *If desired, pre-heat a baking sheet by popping it into the oven for a few minutes before placing your pie in the oven. Place pie on baking sheet (to catch any bubble-overs) and bake at 400F for 10 minutes. Reduce oven temperature to 375F. and bake a further 40 - 45 minutes (50-55 minutes total) or until bubbly and golden.

RHUBARB PIE - SINGLE CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in microwave oven in a 4-cup microwave-safe measuring cup until melted but not hot, about 1 minute. Beat eggs, sugar, and flour into butter with a fork until smooth. Spread the rhubarb into the unbaked pie crust and pour the liquid ingredients over the rhubarb.
• Bake pie in the preheated oven until the filling is lightly browned, about 45 minutes.

DUTCH RHUBARB PIE

Steps:

• Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the rhubarb, raspberries, sugar, flour, vanilla and egg. Pour into crust; sprinkle with nutmeg. In a small bowl, combine the topping ingredients; sprinkle over filling., Bake at 350° for 35-40 minutes or until filling is set and crust is golden brown (if needed, cover edges loosely with foil during the last 10 minutes to prevent overbrowning). Cool on a wire rack.,

RHUBARB CRUMBLE PIE

Steps:

• On a lightly floured piece of parchment, roll out dough to a 13-inch round. Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang; fold overhang under, and press gently to seal. Crimp edges, as desired. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 400°F. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle evenly with crumble topping. Place pie plate on a parchment-lined rimmed baking sheet.
• Reduce heat to 375°F. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust brown too quickly, tent pie with foil.) Let pie cool completely on a wire rack before serving.
• Crumble Topping
• In a medium bowl, mix flour, sugars, and salt until combined. With your fingertips, work in butter until large clumps form. Refrigerate, covered, until ready to use (up to 3 days).

CREAMY RHUBARB CUSTARD PIE

Steps:

• Preheat oven to 450°F.
• Mix the pie crust ingredients altogether and roll out between two pieces of waxed paper. This is for a 2 crust pie. It's the flakiest pie crust you will ever have. 9 inch pie.
• For the filling, mix together the first 4 ingredients.
• Add eggs and mix until smooth.
• Fold in the rhubarb.
• Put into crust and top with 2nd crust.
• Bake 10 minutes at 450; reduce heat to 350F and bake for an additional 30 minutes.

RHUBARB PIE

Steps:

• Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
• Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
• Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
• Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

RHUBARB PIE - SINGLE CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in microwave oven in a 4-cup microwave-safe measuring cup until melted but not hot, about 1 minute. Beat eggs, sugar, and flour into butter with a fork until smooth. Spread the rhubarb into the unbaked pie crust and pour the liquid ingredients over the rhubarb.
• Bake pie in the preheated oven until the filling is lightly browned, about 45 minutes.

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.

STRAWBERRY/RHUBARB CRUMB PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.