Country Rhubarb Pie (or Apple Pie)
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 6-8
Yields: 1 pie
Ingredients
Pie crust
- 12 ounces flour
- 1 teaspoon baking soda
- 1 pinch salt
- 2 ounces powdered sugar
- 3 ounces butter
- 1 egg
- 16 fluid ounces buttermilk
Filling
- 1 lb rhubarb, roughly chopped
- 7 -9 ounces sugar
- 1⁄8 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon lemon juice
- 1 egg white, whisked
- powdered sugar, to dust
Directions
- Preheat oven to 350°F (gas mark 4), and grease a deep 10" pie dish.
- Sieve flour, baking soda and salt into a mixing bowl.
- Add powdered sugar and rub in butter.
- In a separate bowl, beat the egg together with the buttermilk and gradually add this to the flour until a dough is formed.
- Knead lightly on a floured surface and divide dough in half.
- Roll out one half and use it to line the pie dish.
- Mix sugar, nutmeg, and salt.
- Fill the dish with the rhubarb and sprinkle with the sugar mixture and lemon juice.
- Roll out the remaining dough to form a pastry lid.
- Brush the rim of the pastry base with water and put on the lid.
- Glaze with the whisked egg white and dust with powdered sugar.
- Make steam slits in the lid and bake for 50-60 minutes or until the crust is lightly browned and the fruit is soft.
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