I'm sick to death of politics (like the ruling on the AZ Immigration Law today)and of being disgusted by what is going on in this country. I actually was sick on Monday and now it's 100 degrees out and I just don't have the energy for any of it.
So the Mishmash is going to get a lot of warm fuzzies today -- and maybe for the rest of the week. I think we all need 'em. I know I do.
I promised months ago and I'm actually going to come through today with How To Make Pastry!
Today's recipe is Rhubarb Custard Pie.
To make a double pastry, you are going to need:
1/3 c lard
1/3 c shortening
2 c sifted flour
1 t salt
5 to 7 T icy water
Sift the flour and salt together then cut in the lard until it resembles cornmeal. I use the KitchenAid, but I've done it with a pastry blender and even a pair of knives before.
Then cut in the shortening until the mixture resembles small peas.
Sprinkle in 3 T of the water mixing gently. Continue to add water 1 T at a time until it can be formed into a ball. Mix as little as possible to achieve this.
Divide the ball in two. I take slightly more for the bottom crust. Flatten on a lightly floured surface and get ready to roll! I use a floured cloth to help keep the dough from sticking.
Roll it from the center out to the edges until it is big enough to fit in your pie plate and about 1/8 in thick.
I roll the dough around the rolling pin to lift it and place it in the plate without ripping it.
I kinda messed up here and scalloped the edges before putting on the lattice top (I should have scalloped them after) but it worked out okay. Trim excess pastry then scallop the edges by using your index finger to press the dough around your thumb and index finger of your other hand.
For the filling you will need:
3 beaten eggs
1 1/2 c sugar
1/4 c flour
1/4 t nutmeg
4 c 1 inch sliced rhubarb (I used frozen since I live in the south and can't grow the stuff here)
Beat the first 5 ingredients until smooth then add rhubarb. Pour into 9 in pie plate lined with the bottom pastry.
Dot the top with 2 T butter then form lattice top.
Bake at 400 degrees for 50 minutes. Cover the edges with foil if they start to get too brown. You may need slightly more time if you used frozen rhubarb.
Then for one of my favorite parts! My mom taught me to take the scraps of pastry and form them into little cinnamon sugar roll-ups! Bake these until they are golden 15-20 min.
They are the perfect way to preview your pastry.
Just look at those flakes!!!
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