Rhubarb Pie is a delicious tarty pie which is pretty satisfying itself even as light dinner as it includes eggs in its filling.
This pie crust baking recipes here requires much rolling and folding but it will be worthwhile because you will have a nice tasty flaky pie!
Ingredients For Crust
- 230 g all purpose flour; sifted
- 1/2 tsp salt
- 250 g butter
- 1/2 cup iced water
Ingredients for Filling:
- 2 cups rhubarbs; finely chopped
- 1 2/3 cups castor sugar
- 2 medium eggs; lightly beaten
To prepare crust:
Mix sifted flour with salt. Add water and mix until a dough is formed. Lightly flour worktop and knead until dough is no longer sticky.
Roll out into a square (1” thick). Place butter in the center and fold dough over. Roll out twice lengthwise and as wide as the rolling pin. Fold over one third to the center. Roll over once, fold the other end over and roll over again until 3 times bigger. Place folded dough in the fridge for 40 minutes. Remove and repeat folding and rolling process once more. Line pie dish with rolled out dough.
To prepare filling:
Cook finely chopped rhubarbs with sugar in water. Cook until rhubarbs is done. Strain well and add beaten eggs. Mix well thoroughly.
Fill pie crust with rhubarb filling. Arrange strips of pie crust (lattice–wise) over filling. Bake pie in preheated oven at 180°C until filling is set and crust turns golden.
Best when served hot.