Tuesday, August 17, 2010

Simple and Delicious Family Cooking: Rhubarb Crumble Pie

So maybe you want to make a juicy, summery pie, but you don't want to deal with all that intimidating ice-cold-water and don't-overhandle-the-dough and rolling-out business of a traditional homemade pie crust. Then you're like me, and you make this instead. And then you serve it warm to your family with dinner, topped with whipped cream, on a summer night when--oops!--you've already eaten leftover birthday cake and ice cream earlier in the day. But you had this rhubarb, you see, that you had to use up. So you made the pie.


Rhubarb Crumble Pie
Serves 8 to 12, depending on size of slices

Easy Pastry Crust Ingredients:
1-1/2 cups all-purpose flour
1 tsp. salt
1 T. sugar
1/2 cup vegetable or canola oil
2 T. 2% milk (or 1 T. skim milk + 1 T. half-and-half)

Filling Ingredients:
4 cups fresh unpeeled diced rhubarb
1-1/2 cups sugar
4 T. all-purpose flour
1 T. cold butter, cut into small pieces

Crumble Topping Ingredients:
1/4 cup cold butter, cut into small pieces
1/4 cup sugar
1/2 cup all-purpose flour

Preheat oven to 350 degrees.

To prepare the crust, mix the flour with salt and sugar. Pour in the oil and milk. Mix with a fork until well-combined. Transfer dough into a greased 9-inch pie plate. Press dough with your fingers to spread it over the bottom and up the sides of the pan.

To prepare the filling, combine rhubarb, sugar, and flour. Pour over pie crust. Dot with small pieces of butter.

To prepare crumble topping, mix small pieces of butter, sugar, and flour. Using a pastry blender or your fingers, cut the butter into the sugar and flour until the mixture is crumbly. Sprinkle over top of pie.

Place pie pan on a baking sheet (to catch spills as the filling bubbles during baking) and put the whole thing in the oven. Bake 60 to 70 minutes or until filling is bubbly and crumble topping is browned.

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