Rhubarb Pie


2 1/2 cups sifted all-purpose flour
1 tablespoon sugar
6 tablespoons chilled unsalted butter
6 tablespoons chilled margarine
3 to 4 tablespoons iced water

for the filling

2 pounds rhubarb
1 cup + 3 tbsp (125 g) sugar
1/3 cup (50 g) plain flour (All purpose)
1/3 cup orange juice
1 egg, lightly beaten


to make the pastry

1. sift the flour and sugar into a medium-sized bowl.

2. Add the butter and margarine and work into the flour with your fingertips or a pastry blender until the mixture resembles coarse meal.

3. Gradually stir in the water until the dough forms.

4. Wrap the dough in wax paper and chill for 30 minutes.

5. Heat the oven to 425 degrees. Roll out half the dough on a lightly floured work surface to fit a 9-inch pie plate.

6. Carefully fit the dough into the pan, trim the edges and chill the pie shell.

7. Roll the remaining dough into a rectangle about 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the dough into 1/2-inch strips.

8. Heat the oven to 425 degrees.

9. Remove any green leaves from the rhubarb tops.

10. Cut the rhubarb into 1/2'inch slices. Put them in a large bowl.

11. Combine 1 cup of sugar with the flour and stir into the rhubarb.

12. Add the orange juice and toss until the rhubarb is coated.

13. Spoon the filling into the prepared pie shell.

14. Cover with the lattice top crust and flute the edges.

15. Brush the lattice crust with the beaten egg and sprinkle with the remaining sugar.

16. Bake for 15 minutes. Lower the oven temperature to 375 degrees and baking for 40 to 50 minutes more, until the crust is lightly browned and the filling is bubbly.

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