Rhubarb pie pastry recipe please?!
It is just your basic short crust pasty. Or pie dough.
You do a solid base and then the strips for the lattice.
3 cups flour 2-3 tbsp sugar 1 tsp salt 1 heaping cup veggie shortening well chiiled 1 cup ice cold water
Mix the flour, salt and sugar. Cut in the shortening until pea sized, slowy add the water a dribble at a a time until pulls together.The add just a sprinkle more.
Wrap in seran wrap and put in the fridge at least 1 hour, or overnight.
Now here are my tips for getting a perfect crust:
If you have a clear glass pie dish use that it is the best. I'll tell you why later.
Cover the whole to pie foil for about the first 1/2 of the baking time. Look at the bottom of the pie pan. If you can see the bottom crust starting to brown then it is time to take the top foil off. If it is not yet turning brown then leave the foil on longer.
* If you don't have a clear pie pan then just go a little longer than half way or try to peek by usuing a butter knife and gently pulling the crust away from the edge, it doesn't always work but sometimes does.
Ater the bottom starts to turn brown the unver the top of the pie and bake until the top os golden brown.
This helps to prevent a soggy slimy bottom crust. You may need to re-wrap just the edges of the pie if they are getting to dark and the middle is still pasty white, so keep the foil ready.
you can do either one! just lattice work on top is cobbler.
pastry crust on bottom and lattice work on top is pie.
I have woven the strips of pastry and sealed them to the bottom ccrust with a bit of water then braided an edge to go around to make it really pretty. seal this braided edge to crust by brushing edge with water then setting braid on it.
Note: the above pie brought $100 at charity pie auction!!!!
whole crust on the bottom and strips on the top