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Rhubarb Lattice Pie

Country.Chef's picture
Ingredients
  Cake and pastry flour 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  Lard 1 Cup (16 tbs)
  Skim milk 1⁄2 Cup (8 tbs)
  Chopped rhubarb 5 Cup (80 tbs)
  Grated orange rind 2 Teaspoon
  Granulated sugar 1 Cup (16 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
Directions

In bowl, combine flour with salt.
Using pastry blender, cut in lard until mixture resembles coarse crumbs with a few larger pieces.
Stirring briskly with fork, gradually add just enough milk, 1 tbsp (15 mL) at a time, to make dough hold together.
Form into ball and divide in half; flatten into discs, wrap and refrigerate.
Filling: In large bowl, combine rhubarb with orange rind.
Stir together sugar and flour; sprinkle over rhubarb.
Toss well and set aside.
On lightly floured surface, roll out half of the pastry into 1/8-inch (3 mm) thickness; line 10-inch (25 cm) pie plate, letting edges of pastry overhang.
Roll out remaining pastry to same thickness; cut into 1/2-inch (1 cm) wide strips.
Spoon filling into prepared shell; weave pastry strips about 1/2 inch (1 cm) apart to form lattice over filling.
Trim excess pastry from edges.
Fold edges of bottom crust over latticed edges; crimp to seal.
Bake in 450°F (230°C) oven for 15 minutes.
Reduce heat to 375 °F (190°C); bake for 35 to 40 minutes longer or until pastry is golden brown, filling is bubbly and rhubarb is tender.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Servings: 
8

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