Rhubarb Pie
- Total Time
- 1 hour
- Rating
- Notes
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Ingredients
Yield:6 servings
- 1½cups, plus 2 teaspoons, sifted flour, plus additional flour for rolling the pastry
- 1teaspoon salt
- ¼cup chilled lard, cut into small chunks
- ¼cup cold water
- ⅔cup sugar
- ¼teaspoon freshly grated nutmeg
- 2teaspoons cornstarch
- 4cups chopped fresh rhubarb
For the Crust
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
249 calories; 13 grams fat; 5 grams saturated fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 2 grams protein; 313 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
To make the crust, put 1½ cups of the flour in a bowl with the salt and lard and combine quickly with fingertips. Add the water and stir to combine; the dough will be sticky. Add the remaining flour, form into a ball and put in refrigerator for 15 minutes.
- Step 2
Divide the dough in two. Lightly flour a board; roll half the dough to cover the bottom of a 9-inch pie pan and put it in the pan. Flour the board again, and roll out the remaining dough. Using a pastry wheel or a sharp knife, cut the dough into ¾-inch strips and put on wax paper.
- Step 3
Preheat the oven to 450 degrees. To make the filling, combine the sugar, nutmeg and cornstarch in a bowl. Sprinkle 3 tablespoons of this mixture on the pastry in the pie pan. Combine the remaining sugar mixture with the rhubarb and fill the pie. Moisten the rim of the pastry with water and make a latticework top over the pie with the dough strips. Crimp the edges well. Bake pie for 40 minutes
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Lydia
I made this with one substitution: unsalted butter instead of lard for the crust. If I made it again, I would increase the quantities for the crust. It seemed like there was not enough dough for a pie bottom plus lattice.
Kathy
The best rhubarb pie I ever had is one my grandmother and mother made: Separate 3 eggs. Beat yolks with 1 cup of sugar til form the ribbon. Mix with 3 cups rhubarb sliced in 1/2 inch pieces. Pour into partially baked 8 inch pie crust. Bake at 375 for 35-40 minutes til rhubarb is tender. Cool slightly. Top with meringue made with 3 egg whites, 1/3 cup sugar added gradually. Brown in 425 degree oven for 7-10 minutes til nicely browned.
Joyce
My best pie was one made by my mother,she used an eggy creamy base that was wonderful with the tart rhubarb.
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