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Rhubarb Custard Pie
by
Marie Rayner
Текущий рейтинг: 4.0
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%3C/p%3E%3Cp%3EAnyways,%20we%20walked%20til%20we%20dropped%20and%20then%20came%20back%20home.%20I%20had%20some%20rhubarb%20I%20needed%20to%20use%20up%20and%20I%20baked%20a%20pie.%20A%20delicious%20rhubarb%20custard%20pie,%20one%20of%20my%20absolute%20favourites%20ever%20in%20this%20whole%20wide%20world.%20Tart%20and%20sweet%20and%20incredibly%20moreishly%20scrummy.%20(Yes%20scrummy%20is%20a%20word.)%3C/p%3E%3Cp%3EIsn't%20that%20what%20everyone%20does%20when%20they%20have%20worn%20themselves%20out%20window%20shopping???%3C/p%3E%3Cp%3EI%20should%20have%20waited%20longer%20to%20cut%20it%20.%20.%20.%20but%20.%20.%20.%20in%20my%20defence,%20if%20you%20bake%20this%20pie%20and%20then%20taste%20it,%20you%20will%20know%20without%20a%20doubt%20why%20I%20couldn't%20wait!%20(What%20can%20I%20say%20.%20.%20.%20I'm%20a%20glutton%20.%20.%20.%20meh!)%3C/p%3E%3Cp%3E*Rhubarb%20Custard%20Pie*%3C/p%3E%3Cp%3EMakes%20one%209%20inch%20pie%3C/p%3E%3Cp%3ESomething%20deliciously%20different%20to%20do%20with%20that%20glut%20of%20rhubarb%20that%20is%20taking%20over%20your%20garden.%3C/p%3E%3Cp%3Eshort%20crust%20pastry%20to%20fill%20a%209%20inch%20pie%20dish,%20or%3C/p%3E%3Cp%3Emy%20incredibly%20easy%20pat%20in%20the%20pan%20pastry%20(see%20my%20recipe%20below)%3C/p%3E%3Cp%3EEither%20roll%20out%20the%20pie%20crust%20to%20fit%20your%20dish,%201/8%20of%20an%20inch%20thick%20and%20leaving%20a%20one%20inch%20overhang,%20or%20make%20the%20recipe%20as%20below.%20If%20making%20shortcrust%20fold%20the%20excess%20dough%20under%20and%20crimp%20the%20edges.%20Chill%20for%20half%20an%20hour.%3C/p%3E%3Cp%3EIf%20you%20are%20making%20the%20recipe%20for%20the%20pat%20in%20the%20pan%20dough,%20make%20as%20instructed%20and%20then%20pat%20the%20dough%20into%20the%20dish%20with%20your%20fingers,%20first%20along%20the%20sides%20of%20the%20pie%20pan%20and%20then%20across%20the%20bottom.%20Flute%20the%20edged%20decoratively.%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20230*C/450*F/gas%20mark%208.%3C/p%3E%3Cp%3EPlace%20the%20chopped%20rhubarb%20into%20the%20prepared%20pie%20shell.%20Whisk%20together%20the%20sugar,%20cornflour%20and%20salt.%20Mix%20in%20the%20egg,%20beating%20it%20in%20well,%20and%20then%20stir%20in%20the%20golden%20syrup%20and%20the%20melted%20butter.%20Mix%20well.%20Pour%20this%20evenly%20over%20top%20of%20the%20rhubarb%20in%20the%20prepared%20shell.%20Bake%20in%20the%20heated%20oven%20for%2015%20minutes.%20Decrease%20the%20oven%20heat%20to%20180*C/350*F/gas%20mark%204%20and%20bake%20for%2030%20to%2040%20more%20minutes,%20until%20the%20crust%20is%20nicely%20browned%20and%20the%20rhubarb%20is%20tender.%20Remove%20from%20the%20oven%20to%20a%20wire%20rack%20and%20cool%20until%20the%20pie%20is%20firmed%20up,%20about%2045%20minutes,%20before%20serving.%20Delicious!!%3C/p%3E%3Cp%3E*Pat%20in%20the%20Pan%20Pie%20Crust*%3C/p%3E%3Cp%3EMakes%20enough%20for%20one%209%20inch%20pie%3C/p%3E%3Cp%3EThis%20is%20so%20simple%20and%20easy%20to%20do%20and%20makes%20an%20incredibly%20short,%20flakey%20and%20crisp%20crust.%20Works%20well%20for%20any%20single%20crust%20pie.%20You%20do%20not%20need%20to%20roll%20it%20out.%3C/p%3E%3Cp%3E210g%20of%20plain%20flour%3C/p%3E%3Cp%3E(1%201/2%20cups)%3C/p%3E%3Cp%3E1%201/2%20tsp%20caster%20sugar%3C/p%3E%3Cp%3E1/2%20tsp%20salt%3C/p%3E%3Cp%3E4%20ounces%20vegetable%20oil%3C/p%3E%3Cp%3E(1/2%20cup)%3C/p%3E%3Cp%3E3%20TBS%20cold%20milk%3C/p%3E%3Cp%3EWhisk%20the%20flour,%20sugar%20and%20salt%20together%20in%20a%20bowl.%20Beat%20the%20cooking%20oil%20and%20the%20cold%20milk%20together%20with%20a%20fork%20until%20it%20turns%20quite%20creamy.%20Pour%20all%20at%20once%20into%20the%20flour%20mixture%20and%20mix%20together%20completely,%20using%20the%20fork,%20until%20all%20the%20dry%20mixture%20is%20evenly%20moistened.%20Pat%20the%20mixture%20into%20your%20pie%20dish%20with%20your%20fingertips,%20first%20covering%20the%20sides%20and%20then%20the%20bottom,%20patting%20it%20in%20evenly.%20Flute%20the%20edges%20as%20desired.%3C/p%3E%3Cp%3EYou%20may%20now%20fill%20the%20shell.%20If%20you%20require%20a%20baked%20pie%20shell,%20preheat%20the%20oven%20to%20220*C/425*F/gas%20mark%207.%20Prick%20it%20all%20over%20with%20a%20fork.%20Bake%20until%20golden%20brown,%20about%2015%20minutes.%20Check%20frequently%20to%20make%20sure%20it%20is%20not%20overbrowning.%3C/p%3E%3Cp%3EIf%20you%20are%20baking%20the%20filling%20in%20the%20shell,%20fill%20the%20shell%20as%20per%20the%20recipe%20and%20continue%20as%20directed.%3C/p%3E){kind=link}