CookEat Recipe
Rhubarb Pie
Double-crust rhubarb pie with lightly sugared top.
Method
Steps
Step 1
No. 117 pastry — Sift the flour on a clean surface and make a well. Put the initial 43 g butter, about 120 mL cold water and the provisionally measured salt in the centre; work these together briskly for the printed three minutes.
Step 2
No. 117 pastry — Gradually incorporate the flour and work for the printed five minutes. Cover and rest the dough in a cool place for the source's unspecified few minutes.
Step 3
No. 117 pastry — Flatten the dough, place the separate approximately 85 g butter in the centre, enclose it with the edges, roll lengthwise and fold into thirds. Chill for three minutes.
Step 4
No. 117 pastry — Roll and fold the pastry again, then refrigerate for five minutes before using it. This is the pastry base only; the source's later mincemeat-pie application is outside this preparation.
Step 5
Scrape about 454 g fresh rhubarb and cut into one-inch pieces. Cook briskly with about 113 g granulated sugar and one teaspoon cornstarch for the printed fifteen minutes, stirring often.
Step 6
Divide prepared No. 117 paste in half. Roll lower half to about ten inches diameter and line a lightly buttered nine-and-a-half-inch pie plate. Spread cooked rhubarb evenly, leaving about one inch clear at edge, without adding No. 118 mincemeat.
Step 7
Roll remaining paste to cover. Make three light half-inch incisions near centre, moisten plate edge with beaten egg, cover and seal, then brush surface with more beaten egg. Bake in moderate oven for printed forty minutes or until crust cooked. Sprinkle powdered sugar liberally, return to oven for printed two minutes to melt and serve hot or cold.
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