Rhubarb Custard Pie (and tips on homemade pie crust) скачать в хорошем качестве

Rhubarb Custard Pie (and tips on homemade pie crust)

This is such a delightful spring treat. No, you do not need to have strawberries to make rhubarb taste good! Rhubarb Custard Pie Adapted from the recipe from Patit Creek Restaurant, Dayton WA 4 1/2 cups diced rhubarb 1/4 cup all purpose flour 3/4 to 1 1/2 cups sugar (depending on your preference and how sour your rhubarb is - I used 3/4 cup) 1/2 tsp freshly ground nutmeg 3 eggs, beaten 1 tbsp butter Mix first 5 ingredients together and pour into lined pie pan. Dot with butter. Top with second crust if you like. Bake at 425 for 15 minutes, then reduce heat to 350 and bake for another 45 minutes, until filling is set but just slightly jiggly. Cool before serving. Jen's Pie Crust 1 cup flour 1/4 tsp table salt 1/3 cup shortening (or some combo of butter and shortening) 2 tbsp very cold water up to 2 tbsp vodka Blend first three ingredients in a food processor (or by hand) until it looks like course cornmeal. Sprinkle with water and pulse. Then sprinkle with vodka and pulse. Dough should start to come together into larger chunks but not be one cohesive mass. Remove from processor and pat out into flat disc with well packed sides. Wrap and chill in fridge for at least an hour before rolling out. Pie crust deep dive on Serious Eats: https://www.seriouseats.com/easy-pie-... TONS of recipes for rhubarb from Practical Self Reliance: https://practicalselfreliance.com/rhu...