Monday, May 23, 2011
Minnesota Rhubarb Pie
One real plus is that it doesn't take a lot of rhubarb...just 9 or 10 small to medium stalks. And there are just three other ingredients. Perfect.
3 cups rhubarb, cleaned and chopped into bite size pieces.
1-1/4 to 1-1/2 cups sugar
2 Tablespoons flour
2 eggs, beaten
Pastry for a 10-inch two-crust pie. Either make from scratch or, like I did today, use a Pillsbury All Ready Pie Crust from the refrigerated section of the grocery store. They're excellent and great to have on hand for a last minute recipe
I've got a good recipe for homemade pie crust from Julee Rosso (Great Good Food) HERE in my Rhubarb Pie page on Squidoo.
Simple, simple, simple - toss everything together and pile into a pie pan lined with one crust.
Here's a Martha Stewart tip for a crispier crust. She says, "The secret to keeping a fruit pie crust from getting soggy is egg white..." which bonds the proteins together to form a barrier so the juice from the filling doesn't seep into the crust.
*"Lightly beat an egg white; then brush it over the inside of the uncooked shell before adding the fruit mixture. The coating will set as the pie bakes and keep your dessert crisp."
Top with the second crust and bake. If you like, you can cut the second crust into strips and weave across the top of the filling.
Bake at 375 degrees F. for 45 - 60 minutes until juices bubble through the crust and it's golden brown.
Cool on a wire rack. This is delicious either slightly warm or at room temperature with a scoop of vanilla ice cream.
That's a Minnesota Rhubarb Pie. Good Stuff!
*NOTE: Today when I made this, I decided to include the extra egg yolk since I had separated the egg for the egg white glaze. It worked just fine and I didn't waste that extra yolk.