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Little Rhubarb Crumble Pie

Little Rhubarb Crumble Pie

Little Rhubarb Crumble Pie

Ingredients, Method & Procedure.


1/2 cup + 2 Tbsp flour

1/4 tsp salt

1/4 tsp sugar

1/4 cup cold butter, cut into small pieces

1-2 Tbsp cold water


1 lb. (about 3 cups) rhubarb, trimmed and cut into pieces

1/2 cup sugar

1 Tbsp cornstarch

pinch of salt

Crumble Topping:

1/4 cup flour

2 Tbsp brown sugar

1 Tbsp sugar

pinch of salt

2 Tbsp butter, cut into pieces

1. Mix dry ingredients for the crust. Cut in butter with a pastry blender (or two knives) until mixture resembles coarse meal with some bigger pieces remaining.

2. Drizzle 1 Tbsp cold water over mixture and mix gently with a fork until it just begins to hold together. If it is too dry to hold together, sprinkle a little more water, a little bit at a time and mix (too much water makes tough pie crust–use the least amount you can get away with). Gather the dough into a ball. Flatten slightly, wrap with plastic wrap and chill for 30 min.

3. Prepare the rhubarb and mix with the rest of the filling ingredients. Set aside. Mix the dry ingredients for the crumble topping and work in the butter with your fingers until large clumps of topping form. Set aside.

4. Roll out the dough and fit it into the pie plate. Fold dough under around the rim and crimp the edges. Add filling. Top with crumble. Set pie plate on a foil or parchment-lined baking sheet.

5. Heat oven to 400 degrees F then lower to 375 when you put the pie in. Bake for about 1 1/2 hours (cover loosely with foil it if gets dark too quickly). Let pie cool completely before serving with vanilla or strawberry ice cream.

Posted by :   Art of Delicious   on   Thursday, July 19, 2012

Categories :   Appetizer   |   Bakery   |   Dessert   |   Fruits


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