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 Pub date
2008-01-11

Creamy, yummy rhubarb-raisin pie recipe including the crust

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I don't know about the pie filling, but my favorite crust is Jiffy Pie Crust Mix. It's ingredients are simple, and they use lard, which is far more tasty. I substitute one of the tablespoons of water for vegetable oil so that when I work with dough, I can add more flour and not ruin it while still making it easier to work with. I am terrible at making pie crust dough, so this is a very home-made taset w/out my poor pie crust skills ruining it:)
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RHUBARB RAISIN PIE

4 c. diced rhubarb
1 c. raisins
1 c. sugar
2 tbsp. cornstarch
1 tsp. lemon juice
1 tsp. cinnamon

Combine ingredients. Put into 9 inch pie crust lined pan. Dot with butter. Cover with top crust. Bake at 400 degrees for 40 to 50 minutes or until golden brown.

Basic Pie Crust 101

1 1/3 cup all-purpose flour
1/2 cup Crisco vegetable shortening, plain or butter-flavored (see Cook's Note)
1/2 teaspoon kosher or coarse salt
3 tablespoons ice water

1. Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky.
2. Once mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap in plastic, and refrigerate at least 30 minutes.
3. Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
4. Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)

Makes 1 (9-inch) pie crust. Recipe can be doubled for a two-crust pie.
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RHUBARB RAISIN PIE

4 c. diced rhubarb
1 c. raisins
1 c. sugar
2 tbsp. cornstarch
1 tsp. lemon juice
1 tsp. cinnamon

Combine ingredients. Put into 9 inch pie crust lined pan. Dot with butter. Cover with top crust. Bake at 400 degrees for 40 to 50 minutes or until golden brown.

Ingredients for crust

3 cups sifted flour (sift before measuring)
1 tsp salt
1-1/4 cups shortening (preferably pre-measured in sticks)
8 to 10 Tbsp cold water

Instructions:

Sift together the flour and salt; using a pastry cutter, two knives or fingers, blend shortening and flour together until mixture is crumbly. Stir in cold water, adding just enough for pastry to hold together, so that pastry forms a smooth ball. If using a food processor, combine flour, salt, and shortening in work bowl. Process on-and-off several times until mixture is crumbly. With motor running, add liquid in a steady stream and process just until mixture forms a ball.

Refrigerate an hour for easier handling. Divide dough and roll out on a lightly floured board to make pastry for a (9-inch) two-crust pie or two (9-inch) crusts. Roll the dough about 2 inches larger than the diameter of the pan. Drape crust over the rolling pin and ease it into pan, fitting it against bottom and sides. Crust should overlap edge of pan about 1/2 inch. Turn crust under and shape edge using fingers to create a fluted or pleated edge.

Fill and bake as directed in pie recipe. For a baked or "blind" crust, prick bottom and sides of crust with a fork. Place crust in 450F (235C) oven for 10 minutes or just until crust is set and begins to take on a golden cast. Cool before filling.
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RHUBARB RAISIN PIE

4 c. diced rhubarb
1 c. raisins
1 c. sugar
2 tbsp. cornstarch
1 tsp. lemon juice
1 tsp. cinnamon

Combine ingredients. Put into 9 inch pie crust lined pan. Dot with butter. Cover with top crust. Bake at 400 degrees for 40 to 50 minutes or until golden brown.



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