Pie for two pastry crusts:
2 cups flour
2/3 cup shortening
6.5 tbs cold water
Cut shortening into flour thoroughly. While shuffling the mealy mixture with a fork, slowly and evenly distribute the water. Fluff with the fork. Carefully form the dough into a ball (it will likely be flaky and not firmly hold, but this is fine) gently squeeze until you get there. Divide it in half, wrap in cling film and put it in the freezer while you make the pie filling. By the time it's finished, the pastry will be chilled to a good temp.
Filling:
4 cups roughly chopped rhubarb
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
juice half lemon
3 tbs flour
1/2 tsp vanilla
Recipe courtesy of Madame Benoit Cooks at Home
Cut rhubarb and place in a large bowl. In a separate one, whisk the eggs. Beat in both sugars & lemon juice. Whisk in flour making sure to get rid of all lumps and add vanilla.
Pour this mixture over top the rhubarb and turn it over to coat. Shovel into a freshly minted pie crust.
Roll out other ball of dough, cut it into basically uniform strips and create a lattice by weaving the pieces in the appropriate manner. I find using a pastry brush and dipping it into the filling sauce and painting it around the edge to be a great bonding element between the lattice and bottom crust.
Note: not using a lattice crust with this pie may result in explosions as the steam and juice builds up. Having many holes from which to evaporate and escape is key.
• Recipe yield is 1 pie
2 cups flour
2/3 cup shortening
6.5 tbs cold water
Cut shortening into flour thoroughly. While shuffling the mealy mixture with a fork, slowly and evenly distribute the water. Fluff with the fork. Carefully form the dough into a ball (it will likely be flaky and not firmly hold, but this is fine) gently squeeze until you get there. Divide it in half, wrap in cling film and put it in the freezer while you make the pie filling. By the time it's finished, the pastry will be chilled to a good temp.
Filling:
4 cups roughly chopped rhubarb
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
juice half lemon
3 tbs flour
1/2 tsp vanilla
Recipe courtesy of Madame Benoit Cooks at Home
Cut rhubarb and place in a large bowl. In a separate one, whisk the eggs. Beat in both sugars & lemon juice. Whisk in flour making sure to get rid of all lumps and add vanilla.
Pour this mixture over top the rhubarb and turn it over to coat. Shovel into a freshly minted pie crust.
Roll out other ball of dough, cut it into basically uniform strips and create a lattice by weaving the pieces in the appropriate manner. I find using a pastry brush and dipping it into the filling sauce and painting it around the edge to be a great bonding element between the lattice and bottom crust.
Note: not using a lattice crust with this pie may result in explosions as the steam and juice builds up. Having many holes from which to evaporate and escape is key.
• Recipe yield is 1 pie