Wednesday, July 28, 2010

Pie Time!

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
dash salt
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!!!


  1. Yum, I would love a slice.

    Wow, 22 eggs - soon be time to waste some!

  2. Kristin, we can always rely on you to perk us up when we're feeling low. I don't know who taught you to bake such a beautiful creation! I think the aroma of warm pie is wafting out of my laptop as I sit here!! It seems nobody can bake a pie anymore. Kudos. Your husband is a lucky man. Now, can you make REAL mashed potatoes??

  3. That really looks delicious Kris!

  4. So Jane--You mean waste as in EAT, No? :)

  5. Oh, my, gosh! This looks fabulous!!!! I'm on my way over right now. ;-)

  6. This is one of the most yummy blogs on the internets.

  7. For yo'all who haven't tasted this: IT IS AS DIVINE AS IT APPEARS.

    And, yes, we need warm fuzzies.

    I have a friend in California who is now planning to be in DC on 8/28, instead of visiting me in GA with a side trip to Florida....and that also gives me warm fuzzies. Remember MAP step #5 (perception of failure) (see Glenn Beck) order to achieve success (#7), we must not go into violence and anger in the effort...but begin to perceive the potential of success (#6)...........when I eat rhubarb custard pie, I'm in a divine #6 => #7.

    Thanks, Kristin.

  8. Looks absolutely delicious. Thanks for sharing your recipe.

  9. Custard Rhubarb!!! Yum! We do the little cinnamon roll ups too. Only my mom usually would serve them up with a hot cup of Lipton tea with a bit of honey and milk. Makes a nice little tea break and pay off for all the hard work of pie baking.

  10. The right question to ask ... Do you have enough for everyone?