Brad’s been requesting pies a lot lately. I’ve been quietly ignoring those requests. The strategy worked for a while but then I got close to a revolution on my hands. The man loves his pies.
For some reason pies seem like a lot of work. Everything from making pastry to preparing that filling seem so labour intensive. Well, not so if you use already made pie pastry and choose the easiest fruit/vegetable to work with. Also, making it into a slab pie helps a lot. Less work, more pie. It’s a win-win situation. However, if you feel like spending some quality time in the kitchen I’ve got the flakiest and the tastiest (read comments under the post:-)) pie crust recipe posted.
By the easiest fruit/vegetable I mean “rhubarb”- tastes like fruit but is in fact a vegetable-just chop it up, toss with some sugar and you are golden. Rhubarb and I go way back, we are both Russian in origin, therefor I favour it quite a bit in my kitchen. 🙂 Rhubarb is often mixed with strawberries or other berries in desserts but I quite like the pure taste of it so I decided to leave it alone and let it shine in my pie.
The lengthy pie making task I was avoiding for a few weeks was done in no time-20 minutes to be exact-from the beginning to the end, not counting the oven time.
I bought my pastry already rolled into big rectangles so all I had to do was fill them with chopped rhubarb mixed with sugar and lemon zest and pinch the edges so not a drop of tasty filling would spill out.
Then brush it with eggwash and sprinkle with some Demerara sugar for extra prettiness. Pop it in the oven for 45 minutes, then dig into it straight away or wait for it to cool if you have that kind of self-control. I don’t.
- 700 gr- pre-made pie pastry or use the recipe linked
- 800 gr- rhubarb chopped
- 1 cup-sugar
- lemon zest from 1 lemon
- 1 tbsp-flour
- 1- egg
- 1 tbsp-Demerara/Turbinado sugar
- whipping cream for serving
Preheat the oven to 400F/200C
Chop the rhubarb into 1/4" pieces and toss it with sugar, flour and lemon zest.
Roll out your pastry to fit the size of your pan. Mine was 8"x12".( British pans are smaller)You should have two rectangular sheets, the bottom one slightly bigger than the bottom one.
Line the bottom of the pan with the first pastry sheet so the edges come up the sides of the pan and fill it with the rhubarb, sugar and flour mixture.
Cover with the top pastry sheet and crimp the edges. (You can cut various designs with cookie cutters if you have leftover pastry to decorate the top.)
Brush with lightly beaten egg, cut slits on the top for the pie to vent and sprinkle with a tablespoon of demerara/turbinado sugar.
Put in the preheated oven and immediately turn the temperature down to 350F/180C and bake for 45 minutes until the crust is golden and the filling is bubbling through the slits.
Serve with whipped cream.