My Rhubarb plant was taking over my raised bed gardens, and the beets were hidden in the shade, so I thought I had better harvest to save the beets. I love the look of the rhubarb plant and would add a photo, if it were not so drizzly and wet and ugly outside, but I am not a huge rhubarb fan. My husband told me he loves rhubarb pie, so I thought at seven last night, after dinner I should bake him a pie.
Most rhubarb pies are combined with strawberries to add a little more sweetness, but I did not have any strawberries and did not want to run to the store (again). So I looked online for an America’s Test Kitchen recipe and found one that looked good.
Rhubarb Custard Pie
We used a double crust for our Rhubarb Custard Pie dough, but we found that a lattice top crust worked just as well. Cooling the pie completely ensured that the juices didn’t leach out when we cut into it.
- 3. Bake until juices are bubbling and crust is golden brown, about 50 minutes. Cool completely on wire rack, about 4 hours. Serve.
1. Duck eggs worked great for this recipe, as they are bigger, so less chance of soggy filling.
2. I cut the rhubarb into about two inch chunks and put in my Breville Food Processor. Made the process a lot faster and it was in nice small pieces.
3. Add a little tad extra sugar and don’t forget the salt, as it enhances the flavor.
Double-Crust Pie DoughFrom Cook’s Country | October/November 2011
WHY THIS RECIPE WORKS:
For our Double-Crust Pie Dough recipe, we wanted the best of two worlds: The rich flavor of a butter crust and the flakiness of a shortening crust. Combining the two fats gave our pie dough optimum flavor and texture. To quickly cut the fats into the flour, we turned to our food processor, but… read more
MAKES ENOUGH FOR ONE 9-INCH PIE
1. Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds (see related Tip). Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.
2. Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
3. Divide the dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting it into a pie plate.
To Make Ahead
The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the countertop until malleable before rolling.
1. This is a very tender pie crust and a bit sticky, so after leaving in the refrigerator for an hour ( I got away with 30 minutes) roll it out between two pieces of parchment paper. Put a little flour on the each side of the paper or the dough will stick to the paper.
2. When you cut the extra off the edge of the crust when you add the top layer, blend it into the edge of pie, so you don’t have waste and so the edges are a little thicker. I like to double my edges like my grandmother did.
And now enjoy!
And I think he liked it for breakfast!
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