Chatelaine_April_May_2019

APRIL/MAY 2012 • CHATELAINE 109

food DESSERTS

STEWED RHUBARB FOOD STYLING, MICHAEL ELLIOTT. CLASSIC RHUBARB CUSTARD PIE FOOD STYLING, ASHLEY DENTON. CLASSIC RHUBARB CUSTARD PIE PROP STYLING (THIS PAGE), TRISTAN KNOWLTON.

1. Dough: Whirl fl our with

salt in a food processor until

blended. Add lard and pulse

12 times until fi ne. Add but-

ter and pulse until pea-size,

6 to 8 times. While pulsing,

add ice water through the

feed tube until dough just

comes together. Gather

dough into a ball, wrap with

plastic wrap and fl atten into

a disc. Refrigerate until fi rm,

about 1 hr.

2. Filling: Toss rhubarb with

½ cup sugar in a bowl, then

set aside to macerate for

30 min.

3. Position rack in bottom of

oven. Place a baking sheet

on rack. Preheat to 425F.

Roll dough into a 12-in. circle

on a lightly fl oured surface.

Lift onto a 9-in. metal pie

plate and press over bottom

and up side of plate. Fold

overhang under and crimp

the edge. Freeze for 10 min.

Line pastry with foil, folding

over so edge is covered. Fill

with beans or pie weights.

4. Bake pastry shell on

preheated baking sheet for

25 min. Meanwhile, whisk

eggs with cream, fl our,

butter, vanilla, salt and

remaining ½ cup sugar in

a large bowl until smooth.

Add rhubarb and its juices,

and stir to combine.

Remove foil and beans ,

and transfer fi lling to hot

pie shell.

5. Cover pastry edge with

a long strip of foil. Bake on

baking sheet for 10 min.

Reduce heat to 350F and

continue baking until fi lling

is set, with a slight jiggle in

the centre, about

35 min. Remove foil and

transfer to a rack to cool

completely, about 1 hr 30 min.

Classic Rhubarb

Custard Pie

Serves 8

Prep 25 min; total 1 hr 55 min

Plus 4 hr 10 min chilling time

Dough

1 1∕4 cups all-purpose fl our

1∕2 tsp salt

1∕4 cup cold lard, cubed

1∕4 cup cold unsalted butter,

cubed

2 to 4 tbsp ice water

Filling

4 cups rhubarb,

cut in 1∕2-in. pieces

1 cup granulated sugar,

divided

2 eggs

1∕4 cup 35% cream

2 tbsp all-purpose fl our

1 tbsp unsalted butter,

melted

1 tsp vanilla

Pinch salt

Refrigerate until chilled

before serving, at least 1 hr

or up to 1 day.

Per serving 352 calories, 5 g

protein, 43 g carbs, 18 g fat,

2 g fi bre, 166 mg sodium.

Good source of folate.

Kitchen Tip To prevent

cracking, let dough stand at

room temperature to soften

slightly before rolling, about

10 min.

Kitchen Tip To make a foil

cover for the pastry edge,

trace the bottom of your pie

plate on a large piece of foil.

Cut out the inner circle. Add

fi lling to pastry crust and set

foil ring over the edge of the

pie before baking.

Kitchen Tip In a pinch, use

a store-bought 9-in. frozen

pie shell. Just reduce the

pre-baking time to 15 min.

Stewed Rhubarb

Makes 3 1∕2 cups

Prep 5 min; total 40 min

1 vanilla bean

1 1∕4 cups granulated sugar

900 g chopped rhubarb, cut in

2-in. pieces (about 8 cups)

1. Preheat oven to 350F.

2. Use a sharp paring knife

to slice vanilla bean in half

lengthwise. Scrape out

CLASSIC RHUBARB

CUSTARD PIE

STEWED

RHUBARB

For this pie, pick thin

rhubarb stalks, about ½ in.

wide. (Thicker stalks are

too watery.)