Friday, June 3, 2016

Tender Pie Crust ~ Flashback Friday


Rhubarb Pie has been a favorite in our family for years.  For this Flashback Friday post, I'm reminding you of one of our favorite rhubarb slab pies which uses the tender pastry recipe originally posted in June of 2008. You can use apples instead of rhubarb...or make pie-by-the-yard rather than slab pies. It is really a delicious and delicate pie crust which is truly a specialty at our house. We recently served this up on Mother's Day and I can tell you there was none to spare.


Tender Pie Crust:
  • 4 1/2  cups flour
  • 1 tbsp salt
  • 1 lb Crisco shortening
  • 1 tbsp. vinegar
  • 1 cup water
  • 1 egg

Instructions:
  1. Measure the flour and salt into large bowl.
  2. Cut in shortening with pastry blender 
  3. Separate egg.  Beat egg white until stiff.
  4. Stir combined egg yolk, vinegar and water into flour/shortening mixture along with the beaten egg white. It may seem too moist, but do not add too much flour. Use flour sparingly and only if it is too sticky.
  5. Divide dough in half.

Rhubarb Filled Slab Pie:

  • 1 1/2 cups sugar
  • 5-6 cups thinly chopped rhubarb
  1. Roll out half of the pastry and line cookie sheet.  Sprinkle with some of the sugar.
  2. Spread chopped rhubarb evenly over pastry.
  3. Set aside 1 tablespoon sugar and sprinkle the remaining sugar over the rhubarb.
  4. Roll out second half of the pastry to top the fruit layer. (You can flip it or roll it onto a rolling pin and unroll it over the fruit.)
  5. Pinch edges. Sprinkle top with 1 tablespoon sugar.
  6. Bake at 425' for 20-30 min. 
 Tip: It is important to keep the fruit layer thin, maybe 1/2 inch (no more than 1 inch) thick. 

Just add a dollop of whipping cream and your guests will ask for seconds.

10 comments:

  1. wish butter would do the same as i Don't use shortening..

    ReplyDelete
  2. For me...the water in butter throws everything off. I am a lard fan for great pastry.

    ReplyDelete
  3. WOW! I'm definitely trying this when our rhubarb is ready to cut (or won't be able to wait and will use apples!). Delicious post!

    ReplyDelete
  4. You had me at Rhubarb!!! This looks delicious.

    ReplyDelete
  5. What size cookie sheet would you use for this recipe?

    ReplyDelete
    Replies
    1. I used a 12x16 which used the whole dough recipe.
      I have also made smaller cookie sheets, just depending on the group size.

      Delete
  6. I wonder if I could use cranberries instead? I have several large bags I froze earlier this year. Always find your recipes interesting and delicious looking.

    ReplyDelete
    Replies
    1. I have never used cranberries, I've used blue berries, blackberries, apples....
      But why don't you try? Maybe add a bit more sugar??
      Let me know how it turns out.
      Marg

      Delete
  7. Hi - is the any reason why this version of the pastry has 1/2 cup more flour than the recipe in 2008? Thanks!

    ReplyDelete
  8. I've found that 1/2 cup more flour makes it easier to roll out and seems to be the right texture.
    Pie dough is a tricky texture just depending on how much liquid is used... So it's always best to make sure the dough is more pliable than to moist. If it's to moist then you can't roll it out onto a large pie sheet. Hopefully this is helpful.

    ReplyDelete