CRUSTY RHUBARB PIE .... no roll pastry

Nancy J. Patrykus

By
@Finnjin

"Tis the season" ....all to short.
So enjoy your fresh rhubarb while you can!
I have baked this quite a few times since it was first published in Relish.
It is a spring delight and I look forward to making a couple every, spring, with the rhubarb out of my garden.
It is not to sweet and wonderfully tart.
YUMMY !!!
Fell free to add strawberries , for a change.
I have and it is a delight...


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Comments:

Serves:

10

Prep:

15 Min

Cook:

1 Hr

Ingredients

no roll pastry : below
1-1/2 c
flour
1 tsp
salt
1 Tbsp
sugar
1/2 c
vegetable oil
2 Tbsp
milk
filling: below
6 c
diced, unpeeled rhubarb
1 Tbsp
chilled butter, cut into small pieces
1 to 1-1/2 c
sugar...to taste
6 Tbsp
flour
topping : below
1/4 c
chilled butter, cut into small pieces
1/4 c
sugar
1/2 c
flour

Directions Step-By-Step

1
Pre-heat oven to 350.
To prepare pastry:
Mix flour, salt and sugar.
Pour in vegetable oil and milk.
Mix well with a fork.
Transfer to a deep-dish pie pan and press with fingers to spread over the bottom and up the dides of pie pan.
2
To prepare filling:
Combine cut up rhubarb with sugar and flour.
Spoon into pie crust
Dot with butter.
3
To prepare topping:
Mix butter, sugar and flour with a pastry blender, or your hands till crumbly.
Sprinkle over rhubarb mixture.
4
Bake 1 hour...or until topping is browned
and filling is bubbly.
5
Great served with ice cream cool-whip...etc.
6
This last picture shown here and the recipe is from:
Relish Magazine in a newspaper. 2010 or 2011
*** Please be aware that if you go to this site
the recipe shown is not like the ingredients in the 2010 Relish article I had seen ...This time there is a typo error.
It is not 1-1/2 cups of oil,for the pastry.
It is only 1/2 cup!
SITE; WWW.relish.com/crusty-rhubarb pie-/

recipe was submitted by : B. Maggs of Cle Elum, WA.
It was her mothers recipe from Mass.
It seems to me appropriate to acknowledge her mom..seeing as we just celebrated
MOTHERS DAY this last Sun. ... Nancy P. 5/15/12

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