Rhubarb-Recipes Only As Good As The Pastry
Rhubarb-recipes made with a good no-fail pastry will be great for your pies. Pie is what I associate with rhubarb the most. I think most people do. What else could there possibly be? We've certainly come to realize there is indeed so much more than pies.
There are cakes, muffins, cookies, pies (of course), squares, bars, mousse, galettes, tarts, crisps, loaves, even drinks, just to name a few.
From whichever group you choose from, I am sure you will not be disappointed.
I hope you will be encouraged and inspired to try new rhubarb-recipes you may have never considered from this semi-list of rhubarb goodies. Every little bit helps in the kitchen of course so I've been so happy that my Mom's no fail pastry dough recipe works well for me no matter what family favorite recipe I'm making. Back to the pie....
I think the pastry is everything.
No sense having a superb filling, when you can hardly swallow the crust. Sure ruins a great thing.
Such has been my experience I'm afraid, rhubarb-recipes or otherwise. I just could not get that pastry right no matter what. Terribly disappointed in the results many times over.
Thank you FINALLY to my Mom Beth for her Never-Fail-Pastry recipe.
If it is a pie you would like to make with your rhubarb, use this recipe for your dough!
This is why I have specifically included it here first, and not just for the pie, but for the many rhubarb-recipes on this site that include pastry.
For many years I avoided certain recipes because I was lousy at making pastry. Sure, the store-bought was fine, but just once in my life I wanted to be able to say I could make a really good pie totally from scratch. This recipe became my answer to that.
For any assortment of pies or tarts that you need pastry for, this is the one to use. I PROMISE! It is light, flaky, and does NOT fail.
The great thing too, is that this makes enough for more than one pie crust. This pastry freezes well until you need it. No more messy kitchen counters for awhile.
The dough is simply divided and flattened into discs. You have at least 5 generous single pie crusts, each individually wrapped and frozen.
This is wonderful. Such a time-saver obviously. And if for some reason, it doesn't work for you? I'm sorry, I won't know what to tell you. I follow it precisely, and it works for me. It's a family recipe keeper for me.
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Never Fail Pastry
Sift Together: 5 cups all-purpose flour, 1 tsp. baking powder, 1 tsp. salt.
When making this pastry, add 1 pound of whatever shortening you have available.
Cut in with your hands until you get a coarse meal type mixture.
Break 1 egg into an 8 oz. measuring cup. Add 3 tblsp. of white vinegar and stir. Fill the cup with milk (makes pie crusts extra tasty) to make 1 cup total of liquid. Let this sit while you are mixing the dry ingredients.
Tip: As with any rhubarb-recipes, you should be draining your frozen rhubarb thoroughly while you are making the pastry.
Mix the liquid into the dry ingredients all at once and toss with a fork to moisten. Gather up into a couple of large chunks. Divide the chunks into 5 even balls (total) and flatten into discs.
This will make 5 single pie crusts. Wrap the discs separately in wax paper and then again in clear plastic wrap.
Put the pastry discs into one plastic bag and freeze. I use a bread bag.
Thaw the pie crust overnight in the fridge for the next day when you know you will be baking.
For a great rhubarb pie, do try this recipe. You will be happy with the results.
This dough is very easy to work with, and the taste of the pastry
is fantastic. If you are making your own dough for the first time, take a look at the video.
Now that you know how to make a great pastry, try your hand at an assortment of wonderful rhubarb-recipes for pies or any dishes requiring a nice flaky crust.
The Hungry Wife
provides recipes galore that are quick and easy. Check it out!
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