Ingredients
- Short Crust Pastry
- This recipe does not need a food processor and is oddly satisfying to make (or use ready rolled shortcrust).
- 265g flour (plain not high grade)
- 170g butter
- 80g sugar
- 1 small egg
- 1/4 t vanilla
- zest of half a lemon
- Filling
- 8 stalks finely chopped rhubarb
- 80g sugar
- 30g flour
- 1 egg
American Rhubarb Pie
Method
- To make the pastry Soften the butter (to soft but not melted)
- Using a large mixing bowl (much bigger than you think), beat the butter and sugar using a wooden spoon until it is creamy, this should not take long, perhaps 1½ minutes
- Add the egg, vanilla and zest and mix, until well stirred in
- Finally add the flour, and mix to a paste
- As soon as it comes free of the sides stop mixing (or you will make it tough) Wrap in cling film then cool in the fridge for at least 30 minutes
- Try and keep it cool as you work
- To assemble Roll out 3/5 of the pastry and lay in the bottom of a pleasing pie dish (I like metal ones)
- Then put it in the fridge
- Mix the fillings ingredients
- Roll out the remaining pastry
- Add the filling to the shell and cover with the second piece of pastry
- Make a few holes in the top so that steam can get out
- Cook at 180°C until mixture is set and pastry golden
- (Mum didn't say how long but check from 30 minutes on)
Comments
I am plundering my mother's recipe book for the Farmer's Market! This is another of her specialties.
Thanks to McArthurs Berry Farm for providing the rhubarb used in the cooking demonstration at the Otago Farmers Market
If you would like to download a printable version of this recipe, please click here
