rhubarb pie (with a braided crust)
Oh hi there! Sorry for the unexpected break, but I'm back! (Read about the reason here...in case you missed the last blog post! Hint: I bought my first place!)
Anyway, here is some pie for your viewing pleasure! (And eating pleasure too if you make it......please make it!)
I really really love rhubarb, and I think rhubarb pie might be my favourite type of pie ever. Rhubarb has such a unique, tart flavour, and paired with a flaky crust and a bit of ice cream...you've got yourself the perfect dessert.
I'm so spoiled since our rhubarb fields are still going strong, which means that I'll have fresh rhubarb for several more weeks. Yahoo! Just another perk of being a farmgirl.
In other pie news, I recently did a collaboration with Amy (from Constellation Inspiration) and Victor (our amazing photographer) and I cannot wait to share the photos! I baked two pies and a couple galettes, and Amy brought the most divine brown butter apple cake, and we set up a huge spread in the middle of my apple orchard. Dream come true right there folks! So keep yours eyes peeled, as that shoot will be posted in the next couple f weeks!
1) Mix together flour, salt, baking powder and brown sugar in a large bowl.
2) Cut up lard and add to dry ingredients.
3) Using a pastry cutter (or a plain old fork works as well), cut in lard until your mixture is crumbly.
4) Break your egg into a liquid measuring cup and beat well.
5) Add vinegar to the measuring cup.
6) Add very cold water to the measuring cup, until the mixture measures to 1 cup.
7) Pour liquid mixture over flour mixture slowly, and stir.
8) Use your hands to work the mixture together until it no longer crumbles apart. This is where experience will come in, as you don't want to overmix the dough! Once you make it a couple of times, you'll get the feel of it.
9) Divide into 4 equal parts. Each part will make one pie, so you can choose to use it all at once, store some of the dough in the fridge* for up to 2 weeks, or pop some of into the freezer for later!
*Your dough will need to chill for several hours before you can roll it out. Otherwise it will be too warm and soft, and won't hold it's shape when baked or be as flakey!
*If you do refrigerate your dough overnight (or for a few days), be sure to take it out at least an hour before you roll out it. Otherwise it will be too stiff!
5 cups flour
2 tsp salt
1 tsp baking powder
3 tbsp brown sugar
1 lb lard (or vegetable shortening)
2 tbsp vinegar
1) Preheat your oven to 425 degrees F.
2) Roll out dough to fit a 9-inch pie plate, and set aside.
2) In a large mixing bowl, mix together rhubarb, sugar, cinnamon, and flour.
3) Pour filling into the pie plate.
4) Roll out another piece of dough for the top, or, cut rolled out dough into strips and braid them for a braided crust. Brush a bit of water onto the edges of the braids and press them into the edges of the pie to help them stay in place.
5) Beat an egg well and brush on top of the crust for a beautiful shine and browning. Sprinkle with a bit of coarse sugar for an added touch.
6) Bake pie at 425 degrees F for the first 15 minutes. Reduce oven temperature to 350 and continue baking for 40-45 minutes, or until rhubarb is bubbling well.
Allow to cool and set for a while before serving. Enjoy!
6 cups rhubarb
1 1/3 cups sugar
1 tsp cinnamon
6 tablespoons flour
1 beaten egg - to brush on top
Happy pie making!