Another action packed weekend, but what can you expect? It is the summer and we are super busy. Friday evening I sold the Honda Accord and on Saturday I knew it was time to start looking at vehicles immediately. We were looking for a truck with an extended cab for the little turkeys. I surfed the classified ads and lined up a number of vehicles to look at for Saturday. When I was off to look at the first couple, my mother-in-law started making one of my favorite pies - Rhubarb Pie.
When I walked back in the house, all I could smell was fresh pastry and you could not whip the smile off my face. It was ridiculously good. Tart on the inside and flaky on the outside. Topped with a little Vanilla Ice Cream ( or a lot), I was in heaven. Remember just the other day when I did a post on rhubarb - it is very good for you! You have to try it. Here are the steps to make this treat.
- 2 – 4 tablespoons ice water
- 2 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 ounces (1 stick) cold unsalted butter, cut into 16 pieces
- Egg wash of 1 yolk whisked with 1 tablespoon water
- 4 cups chopped rhubarb
- 1 1/3 cups white sugar
- 6 tablespoons all-purpose flour
- 1 tablespoon butter
- Preheat oven to 450 degrees F (230 degrees C).
- Sift together the flour and salt; sift again. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse cornmeal.
- Add ice water a tablespoon at a time (approximately 3 tablespoons in all), stirring the dough around the bowl with a fork.
- As soon as it is moist enough to gather into a ball, wrap in wax paper and refrigerate for about 30 minutes.
- Handle the dough as little as possible. Roll half of the pastry dough out on a floured surface to about 1/8-inch thickness.
- The pastry should be about 1 1/2 inches larger than the the pie plate.
- Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
- Sprinkle top crust with sugar.
- Place pie on lowest rack in oven. Bake for 15 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes.
- Serve warm or cold.
Zesty Tip: Don’t over sugar the rhubarb as it is supposed to be tart. Using a little flour in the filling will allow the rhubarb to create somewhat of it’s own sauce and not become too runny or loose.
Saturday afternoon proved to be exciting. We made a decision on a new truck! We ended up buying a Dodge Dakota Sport and so far we are very pleased. Here are a couple of smaller pictures. I have not had a chance to take any pictures as of yet.
So there you have it. A zesty weekend summarized in 20 lines or less. I hope you have a great kick off to your week and I will be back tomorrow.