Rhubarb Lattice Pie
|Cake and pastry flour||3 Cup (48 tbs)|
|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)|
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 450Ã‚Â°F (230Ã‚Â°C) oven for 15 minutes.
Reduce heat to 375 Ã‚Â°F (190Ã‚Â°C); bake for 35 to 40 minutes longer or until pastry is golden brown, filling is bubbly and rhubarb is tender.