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Classic Rhubarb Pie

OMG--I don't get rhubarb pie enough and honestly I would have to say that I like it even better than apple pie and pumkpin pie! I think rhubarb pie is underrated and it is time more people whip up a batch and let it gain its deserved popularity! #sonomnom4u #ClassicRhubarbPie


Crust:

2 cups all purpose of bread flour

3 tsp sugar

1 tsp salt

2/3 cup butter

4-5 TBSP cold water Filling:

3/4 cup sugar

1/3 cup flour

6 cups fresh or frozen unsweetened rhubarb, cleaned and sliced. (Thaw if frozen!)

2 tsp vanilla

2 tsp lemon juice On Crust:

1 TBSP butter

1 tBSP sugar


Crust Directions::

Pre heat Oven to 400°F

In large bowl, stir together flour, salt, and sugar. Cut in 2/3 cup butter and blend until it is crumbly. add 4 TBSP water and mix until dough is moist and well formed. If it is too fry, add the last TBSP of water.


Divide dough in half. Shape into 2 balls. wrap one ball in plastic wrap and put in the refrigerator while you work on other ball.

Flour a large, clean work surface and roll our ball into a 12" circle. It doesn't have to be perfect, but it does have to fit in the 9" pie pan. :-)


Gently fold dough into quarters. Do not press. Now pick up dough and place the point of fold in the center of the pie pan and unfold. Set aside.


Rhubarb Filling Directions:

In a large bowl, mix sugar, flour, rhubarb, vanilla and lemon juice and toss until all rhubarb is evenly coated and everything is blended. If you are using frozen rhubarb, make sure it is completely thawed before mixing it in.


Pie Assembly Directions:

Pour rhubarb mixture into bottom crust.

You can make a lattice crust by weaving strips of dough on the top, or make another 12" circle with the dough that is in the fridge.


After you decide to cut strips or a circle from the dough, place top dough on top. If you chose a 12" circle, you can diecorate it by cutting shapes out of the dough, or just cut slits into it. You have to at least cut slits so the steam can escape as it cooks.


Brush the top of the pie with melted butter and sprinkle with 1 TBSP Sugar.


Cover the edge of the pie with foil. Bake for approximately 40 minutes. Remove the foil and bake an addional 15 minutes or until grust is golden and bubbling in the cut areas.


Serve warm with vanilla ice cream (ala mode) , with a dollup of whipped cream, or by itself!

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