I liked the recipe as it showed good way how to use the rhubarb at the season but I had problem with the filling as it turned out too liquid!! Next time I will try to add more cornstarch so then filling might be more combined!!
Lattice-Topped Rhubarb Pie
If you don't feel like weaving the dough strips through one another for the lattice topping, just arrange 6 dough strips over the pie; lay the other 6 strips perpendicular to the first strips without weaving.
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- Calories: 276
- Calories from fat: 29%
- Fat: 8.8g
- Saturated fat: 3.9g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1.3g
- Protein: 3g
- Carbohydrate: 47.3g
- Fiber: 2g
- Cholesterol: 12mg
- Iron: 1.2mg
- Sodium: 34mg
- Calcium: 69mg
- 1 3/4 cups all-purpose flour
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 3 tablespoons vegetable shortening
- 5 tablespoons ice water
- Cooking spray
- 6 cups (1-inch-thick) slices rhubarb (about 1 1/2 pounds)
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 1/2 teaspoons grated orange rind
- 1/4 teaspoon ground nutmeg
- Remaining ingredients:
- 1 1/2 teaspoons 1% low-fat milk
- 1 tablespoon sugar
- To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, and salt in a large bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
- Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both dough portions 10 minutes or until plastic wrap can be easily removed.
- Preheat oven to 425°.
- Remove 1 sheet of plastic wrap from 12-inch dough circle; fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap; fold edges under, and flute.
- To prepare filling, combine rhubarb and the next 4 ingredients (rhubarb through nutmeg), tossing well to combine. Spoon filling into crust.
- Remove top sheet of plastic wrap from remaining dough. Cut dough into 12 (3/4-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap, and arrange in a lattice design over rhubarb mixture. Seal dough strips to edge of crust. Brush top and edges of dough with milk; sprinkle with 1 tablespoon sugar. Place pie on a baking sheet covered with foil. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pie from oven). Bake an additional 30 minutes or until golden (shield crust with foil if it gets too brown). Cool on a wire rack.
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