Rhubarb Lattice Pie Recipe
Ingredients
| Cake | 3 Cup (16 tbs), sifted | |
| Salt | 1/2 Teaspoon | |
| Lard | 1 Cup (16 tbs) | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Rhubarb | 5 Cup (16 tbs) (Filling:) | |
| Orange rind | 2 Teaspoon, grated (Filling:) | |
| Granulated Sugar | 1 Cup (16 tbs) (Filling:) | |
| All purpose flour | 1/3 Cup (16 tbs) (Filling:) |
Directions
In bowl, combine flour with salt.
Using pastry blender, cut in lard until mixture resembles coarse crumbs with a few larger pieces.
Stirring briskly with fork, gradually add just enough milk, 1 tbsp (15 mL) at a time, to make dough hold together.
Form into ball and divide in half; flatten into discs, wrap and refrigerate.
Filling: In large bowl, combine rhubarb with orange rind.
Stir together sugar and flour; sprinkle over rhubarb.
Toss well and set aside.
On lightly floured surface, roll out half of the pastry into 1/8-inch (3 mm) thickness; line 10-inch (25 cm) pie plate, letting edges of pastry overhang.
Roll out remaining pastry to same thickness; cut into 1/2-inch (1 cm) wide strips.
Spoon filling into prepared shell; weave pastry strips about 1/2 inch (1 cm) apart to form lattice over filling.
Trim excess pastry from edges.
Fold edges of bottom crust over latticed edges; crimp to seal.
Bake in 450°F (230°C) oven for 15 minutes.
Reduce heat to 375 °F (190°C); bake for 35 to 40 minutes longer or until pastry is golden brown, filling is bubbly and rhubarb is tender.
Using pastry blender, cut in lard until mixture resembles coarse crumbs with a few larger pieces.
Stirring briskly with fork, gradually add just enough milk, 1 tbsp (15 mL) at a time, to make dough hold together.
Form into ball and divide in half; flatten into discs, wrap and refrigerate.
Filling: In large bowl, combine rhubarb with orange rind.
Stir together sugar and flour; sprinkle over rhubarb.
Toss well and set aside.
On lightly floured surface, roll out half of the pastry into 1/8-inch (3 mm) thickness; line 10-inch (25 cm) pie plate, letting edges of pastry overhang.
Roll out remaining pastry to same thickness; cut into 1/2-inch (1 cm) wide strips.
Spoon filling into prepared shell; weave pastry strips about 1/2 inch (1 cm) apart to form lattice over filling.
Trim excess pastry from edges.
Fold edges of bottom crust over latticed edges; crimp to seal.
Bake in 450°F (230°C) oven for 15 minutes.
Reduce heat to 375 °F (190°C); bake for 35 to 40 minutes longer or until pastry is golden brown, filling is bubbly and rhubarb is tender.
Chef
