Rhubarb from our garden.
The rhubarb has been ready for a while.
Usually I bake my first pie of the season before the end of April.
This is my favourite pie.
It is rhubarb only. Not Strawberry Rhubarb.
The recipe is one I have been making for many years.
It is Madame Benoit's recipe.
Rhubarb Pie
Source: Madame Benoit Cooks at Home 1978
4 cups rhubarb, cut in to 1/2 inch pieces
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar
Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.
Pour into pour in to pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.
Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes.
Butter-Lard Pastry
==================
Butter Lard Pastry Crust
Edited: December/2014
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed
pinch of baking powder (something that my grandmother always did)
NOTE: Or use all Butter
(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, pinch of baking powder, and cut in butter and
lard. I use a box grater to grate the butter.
Or you can use a food processor or a pastry blender to cut in the
butter/lard.
Add water, mixing with a fork until pastry comes together. Tip out
on to a floured board. Quickly pat out (or roll with pin) and
fold, like a letter, roll and fold three or four times to form
layers. Cut in half and pat each half into a flat disk.
Refrigerate for an hour before using.
The secret to a good crust is to not over-handle the dough.
4 cups rhubarb, cut in to 1/2 inch pieces
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar
Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.
Pour into pour in to pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.
Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes.
Butter-Lard Pastry
==================
Butter Lard Pastry Crust
Edited: December/2014
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed
pinch of baking powder (something that my grandmother always did)
NOTE: Or use all Butter
(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, pinch of baking powder, and cut in butter and
lard. I use a box grater to grate the butter.
Or you can use a food processor or a pastry blender to cut in the
butter/lard.
Add water, mixing with a fork until pastry comes together. Tip out
on to a floured board. Quickly pat out (or roll with pin) and
fold, like a letter, roll and fold three or four times to form
layers. Cut in half and pat each half into a flat disk.
Refrigerate for an hour before using.
The secret to a good crust is to not over-handle the dough.
Mine's a peanut compared to yours!
ReplyDeleteIt is my favorite pie too. Unfortunately I have great difficulty in growing rhubarb in my zone 6a garden. The greens are easier but still not easy.
ReplyDeleteI have never made a rhubarb pie using eggs. Mine is pretty much the same as yours minus the eggs. I will give your recipe a try very soon.