Rhubarb Pie Recipe
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Category: |
Category: |
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No-fail Pastry |
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Ingredients: |
Ingredients: ⅔ cup lard (or shortening)
⅓ cup boiling water
2 cups flour
¾ tsp salt
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Directions: |
Directions:Place the lard in a large bowl and pour boiling water over. Stir vigorously with a fork, then a whisk, until the lard melts and the mixture is smooth. Add flour and salt all at once and stir with a fork just until the flour is mixed in. The dough will be very soft and sticky and must be refrigerated for at least 30 minutes before handling.
Roll half the dough into a circle large enough to line a 9" glass pie plate. Roll the remaining dough to make the top crust as needed. |
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Rhubarb Pie Filling |
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Ingredients: |
Ingredients: ⅓ cup flour
1¼ cup sugar
4 cups rhubarb, cut into 1-inch pieces
Granulated sugar, optional
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Directions: |
Directions:Mix flour and sugar together, then combine with rhubarb in a large bowl. Spoon into prepared pastry-lined pan.
Roll the remaining dough into a circle large enough to form the top crust for the pie. Place the pastry circle over the rhubarb, trim, seal and flute the edges. Cut several sits in the top crust and sprinkle lightly with granulated sugar if desired.
Preheat oven to 425ºF.
First, microwave the pie on high for 8 to 10 minutes or until the filling begins to bubble up through the slits in the top crust. Transfer the pie to the preheated oven and bake for 15 minutes or until the crust is golden.
If only using regular oven, bake at 425 for 15 minutes then lower heat to 350 and bake for 40 to 50 minutes longer.
Variations: Substitute 1 cup fresh strawberries for 1 cup of rhubarb. Serve warm with vanilla ice cream or sweetened whipped cream. |
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Personal
Notes: |
Personal
Notes: This is Grammy's favourite pie recipe so make it!
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