Edna Lewis’s Rhubarb Pie
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups, plus 2 teaspoons, sifted flour, plus additional flour for rolling the pastry
- 1teaspoon salt
- ¼cup chilled lard, cut into small chunks
- ¼cup cold water
- ⅔cup sugar
- ¼teaspoon freshly grated nutmeg
- 2teaspoons cornstarch
- 4cups chopped fresh rhubarb
For the Crust
For the Filling
Nutritional analysis per serving (6 servings)
249 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 2 grams protein; 313 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the crust, put 1½ cups of the flour in a bowl with the salt and lard and combine quickly with fingertips. Add the water and stir to combine; the dough will be sticky. Add the remaining flour, form into a ball and put in refrigerator for 15 minutes.
- Step 2
Divide the dough in two. Lightly flour a board; roll half the dough to cover the bottom of a 9-inch pie pan and put it in the pan. Flour the board again, and roll out the remaining dough. Using a pastry wheel or a sharp knife, cut the dough into ¾-inch strips and put on wax paper.
- Step 3
Preheat the oven to 450 degrees. To make the filling, combine the sugar, nutmeg and cornstarch in a bowl. Sprinkle 3 tablespoons of this mixture on the pastry in the pie pan. Combine the remaining sugar mixture with the rhubarb and fill the pie. Moisten the rim of the pastry with water and make a latticework top over the pie with the dough strips. Crimp the edges well. Bake pie for 40 minutes .
Private Notes
Comments
We love rhubarb on Ireland and we love butter. I make pastry for rhubarb pie with butter. Freeze 6 oz butter for at least 12 hours. Hand grate into 8 oz plain flour. Dip butter up and down in flour as you do this. Flick grated butter through flour wwith a knife. Sprinkle 2/3 tablespoons iced water over flour/butter. Bring together very quickly. Chill for 30 mins. I use salted butter. Really good with rhubarb.
If you want to take this recipe up a notch, add the zest of a small orange. My friend, Pat, has been making me a rhubarb pie for my birthday for the last 35 years and we believe a hint of orange makes the perfect rhubarb pie. And we never ruin a rhubarb pie with strawberries which wrecks both a rhubarb pie and a fresh strawberry pie!
I substitute a slosh of maple syrup (preferably dark) for the sugar in all the rhubarb desserts I make. The rhubarb takes up the syrup like celery takes up water, yielding an even sweetness with no sour spots. If you use the syrup and dot well with butter, you probably don't need the cornstarch either.
Easiest and best rhubarb pie. Dont mess with it too much and you can count on great results.
The crust here is finicky, and there seems to be not quite enough to work with. (Just me?) I now usually combine the pastry for Anne Dimmock's "Straight-up rhubarb pie" (also on NYT Cooking) with the Edna Lewis filling here. Extremely satisfying results!
The Rhubarb filling was delicious, but I think I either over-kneaded the dough, or my oven is too hot. The edges of the pie crust were very burned, and the dough felt chewy. I would try again though.
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