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.
Go ahead make pie, you deserve it. Eat the whole thing I’m not looking.
- 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
- 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
- 1/2 cup (125 mL) all-purpose flour
- 1/2 cup (125 mL) packed brown sugar
- 1/4 cup (60 mL) butter, melted
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,