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Rhubarb Crumble Pie

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Ingredients

  • All-purpose flour, for dusting
  • 1/2 1/2 1/2 recipe Pate Brisee
  • 1 3/4 1 3/4 3/4-inch 6 rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)
  • 1 1 1 cup sugar
  • 2 2 2 tablespoons cornstarch
  • Pinch Pinch of salt
  • Crumble Topping
  • Pate Brisee
  • 21/2 21/2 21/2 cups all-purpose flour
  • 1 1 1 teaspoon coarse salt
  • 1 1 1 teaspoon sugar
  • 1 1 1 cup (2 sticks) chilled unsalted butter, cut in pieces
  • 1/4 to 1/2 1/4 to 1/2 1/2 cup ice water
  • Directions
  • 1 the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
  • Crumble
  • 3/4 3/4 3/4 cup all-purpose flour
  • 1/3 1/3 1/3 cup packed light-brown sugar
  • 3 3 3 tablespoons granulated sugar
  • Pinch Pinch of salt
  • 6 6 6 tablespoons cold unsalted butter (cut into small pieces)
  • Directions
  • to a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.

Details

Servings 1

Preparation

Step 1

On a lightly floured piece of parchment, roll out dough to a 13-inch round. Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang; fold overhang under, and press gently to seal. Crimp edges, as desired. Refrigerate or freeze until firm, about 30 minutes.

Preheat oven to 400 degrees. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle evenly with crumble topping. Place pie plate on a parchment-lined rimmed baking sheet.

Reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust brown too quickly, tent pie with foil.) Let pie cool completely on a wire rack before serving.

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