Day 7: {Rhubarb Cream Pie with Vodka Crust}

Last week we had a fall festival at my church. We decorated some small pumpkins aka pie pumpkins. I took a few home and decided to make pies for all the awesome volunteers that helped out. I will say this, there is nothing like homemade pumpkin pie. ( recipe here https://sarahssweetsandeats.wordpress.com/2013/10/24/pumpkin-pie-from-scratch/

I feel as though I have finally perfected the pie crust( in my humble opinion). It’s really all in the vodka- I kid you not. What happens is that the alcohol in the vodka doesn’t promote gluten formation, therefore it keeps the crust moist and flaky. I made this pie awhile ago and it’s fantastic, the cream really takes away all the bitterness that rhubarb tends to have.

photo 1 (2)

photo 2 (1)

Go ahead make pie, you deserve it. Eat the whole thing I’m not looking.

Instructions

Crust:

  • 1 1/2 cups of all purpose flour
  • 1/2 tsp salt
  • 2 tbs sugar
  • 5 tbs butter cold, cut into cubes
  • 1/4 cup shortening
  • 2 tbs vodka
  • 2 tbs cold water

Filling:

  • 4 cups (1 L) chopped rhubarb
  • 1 egg
  • 1-1/2 cups (375 mL) granulated sugar
  • 1 cup (250 mL) sour cream
  • 1/3 cup (75 mL) all-purpose flour

Topping:

  • 1/2 cup (125 mL) all-purpose flour
  • 1/2 cup (125 mL) packed brown sugar
  • 1/4 cup (60 mL) butter, melted

Preparation

Crust: Combine  flour, salt, and sugar using a flour sifter , or mix using a whisk.  Add the cold butter and the shortening  and mix together using a pastry blender , or two knives.Mix until they shortening and butter until they are pea sized balls. Do not over mix.Add the water and the vodka, using a spoon or your hands. Form the dough into a disk. Wrap the disks in plastic wrap and chill until  firm, at least two hours.
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to leave 3/4-inch (2 cm) overhang; fold overhang under and flute edge.

Filling: Arrange rhubarb evenly in pie shell. In bowl, whisk together egg, sugar, sour cream and flour until smooth. Pour over fruit.

Topping: In small bowl, mix flour with sugar. Drizzle in butter and mix with fork until crumbly. Sprinkle over filling.

Bake in bottom third of 450°F (230°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until edge is puffed, filling is slightly jiggly and topping is golden, about 40 minutes. Let cool completely on rack before cutting.

Thanks for reading,

Sarah

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2 thoughts on “Day 7: {Rhubarb Cream Pie with Vodka Crust}

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