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T&T rec: Anne Dimock's Straight-Up Rhubarb Pie
Joined: Dec 9, 2005
Posted to Thread #30319 at 4:19 pm on Jun 2, 2018
I was the rhubarb virgin until last year when I made this pie. OMG, to find what I’ve been missing all of these years! I think this now might be my favorite pie.
I used dorie’s good for anything pie crust in t&t.
Makes: 1 9-inch pie; serves 6-8
For the crust
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening (Dimock uses non-hydrogenated brands like Spectrum or Earth Balance, but use another fat like butter or lard if you prefer)
About 6 tablespoons ice water
For the filling
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
2 pinches cinnamon
1 1/2 tablespoons butter (optional)
Heat the oven to 425 degrees F. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the shortening disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and shift it into place. Place in the freezer while you make the filling.
Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter, if using.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents.
Bake for 15 minutes; reduce the temperature to 350 degrees F and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.VH cvxhv CBC comes. n
The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain
Other messages in this thread:
- 30319. Need fool-proof [read: idiot-proof] recipe for a untried, virgin ingredient: rhubarb! - MarilynFL - 1:41pm on 06/02/18 (21)
- compote--rhubarb and sugar. cook. Spoon over ice cream. [NT] - Charley - 1:50pm on 06/02/18
- Here's a bunch.... [NT] [LINK] - orchid - 2:06pm on 06/02/18
- And this... [NT] [LINK] - orchid - 2:07pm on 06/02/18
- I should say that the recipes in these links that I posted are T&T delicious. [NT] - orchid - 5:16pm on 06/02/18
- T&T rec: Anne Dimock's Straight-Up Rhubarb Pie [LINK] - MariaDNoCA - 4:19pm on 06/02/18
- Use this recipe but do half and half Rhubarb and Strawberries. Delicious. - CathyZ from Kauai - 5:21pm on 06/02/18
- Too warm...really? It grows well here in our valley, and we get up to triple digits. I know it is a - KarenNoCA - 2:07pm on 06/05/18
- I second this recipe - Pam - 7:39pm on 06/02/18
- I’m actually making this pie again today — so good! Neighbors even asked when I was making it again. [NT] - MariaDNoCA - 7:56pm on 06/02/18
- Since you mentioned shortbread - have a look [NT] [LINK] - GayR - 5:54pm on 06/02/18
- Thank you ALL! I think I may have enough to try all of these. God, I hope I don't screw this up. [NT] - MarilynFL - 6:53pm on 06/02/18
- Did you see the Rhubarb Custard Cake Marg/CDN2 shared last week? Looks realllly good to me. [NT] [LINK] - Pat-NoCal - 1:36pm on 06/03/18
- Very good but I suggest using vanilla rather than lemon zest. Too much competition for acid. So easy [NT] - Marg CDN2 - 3:15am on 06/05/18
- Good tips, thanks, Marg. [NT] - Pat-NoCal - 3:27am on 06/05/18
- Rhubarb Upside-Down Cake..............luv this - Marg CDN2 - 3:16am on 06/05/18
- Rhubarb Ginger Cheesecake - Marg CDN2 - 3:17am on 06/05/18
- Rhubarb Sabayon or Zabaglione - Marg CDN2 - 3:20am on 06/05/18
- Yes, I await rhubarb each spring. It is just leaving our stores now. See...there it goes. - Marg CDN2 - 3:22am on 06/05/18
- LOL. Snappin' those rhubarb stalks and shufflin' my feet, singin' "Do wah diddy diddy dum diddy do" [NT] - Pat-NoCal - 1:18pm on 06/05/18
- Yes, I think I need more sleep and less oldies station. [NT] - Marg CDN2 - 1:41pm on 06/05/18
- Nah, don't give up on the oldies...they're the BEST!!! - Pat-NoCal - 2:23pm on 06/05/18