Spinach wafflesMarch 25, 2017
Best Rhubarb Pie is one of my favorite summer recipe! Delicious, flaky crust filled with the best, pink rhubarb! Mhmm... yummy!
hubarb season is probably my favorite when it comes to baking! There are some many amazing recipes with this delicious plant! I totally love the sour taste, that combines so well with sweet pastries and other seasonal fruits!
This pie in an absolute must-bake this summer! My secret ingredient, which makes to taste pop, is a ginger add-on.
A few tips how to achieve the perfect flaky pastry:
- Always use chilled butter!
- Don't add water to the dough! Mix until it comes together. Adding water makes the dough shrinking in the oven, as it evaporates.
- Sprinkle the bottom with a little bit of flour or breadcrumbs. It will prevent the liquid filling from absorbing into the dough.
- Add 1-2 Tbsp potato/corn starch to the filling that contains a lot of liquid (fruits).
I would love to see your creations! Tag me in your pictures, if you add them on Instagram :)
Best Rhubarb Pie
Combine all of the crust ingredients in stand up mixer with "K" attachment until it forms a ball, or knead the dough with hands.
Wrap the ball with foil and transfer to the fridge for min 30 min or overnight.
Cut the dough in ratio: 3/4 and 1/4. Pu the smaller piece back in the fridge.
Grease the standard pie mold (24-25 cm). Roll out the bigger piece of dough, transfer to the mold and press into the bottom and sides. Using a fork, make small holes in the bottom.
Fill the shell with the filling. Roll out the remaining part of the dough. Cut stripes and form the lattice on top on the rhubarb filling.
Bake in pre-heated to 220C oven for the first 10 min, then lower the temperature to 180C and bake for another 45-50min.
Chill to the room temperature before serving.
Combine all of the filling ingredients in the separate bowl.
Beautiful rhubarb straight from the garden.
Poke some holes in you dough.