Dhanson at 22:48, 1 May 2024

2024-05-01T22:48:31Z

← Older revision		Revision as of 22:48, 1 May 2024
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	=== Ingredients ===		=== Ingredients ===
	* 1/2 recipe double-crust [[Category:Pie Crust\|pie dough]]		* 1/2 recipe double-crust [[:Category:Pie Crust\|pie dough]]
	* 3 T flour		* 3 T flour
	* 1 c sugar		* 1 c sugar

Dhanson: /* Ingredients */

2024-05-01T22:46:40Z

Ingredients

← Older revision		Revision as of 22:46, 1 May 2024
Line 7:		Line 7:
	}}		}}
	=== Ingredients ===		=== Ingredients ===
	* 1/2 recipe double-crust pie dough		* 1/2 recipe double-crust [[Category:Pie Crust\|pie dough]]
	* 3 T flour		* 3 T flour
	* 1 c sugar		* 1 c sugar

Dhanson: Created page with "{{RecipeSummary |PrepTime=30 min + chilling |CookTime=50-60 min @ 400° |Source=''Pie School'' by Kate Lebo (pg 90) |Yield=8-10 servings |Rating={{unrated}} }} === Ingredients === * 1/2 recipe double-crust pie dough * 3 T flour * 1 c sugar * 1/2 t ground nutmeg * pinch of salt * 2 eggs * 2 T whole milk * 1 T unsalted butter, melted * 3 c (~1 lb) roughly chopped fresh or frozen rhubarb === Preparation === Make the dough and refrigerate it for at least an hour, or overnig..."

2024-05-01T22:44:20Z

Created page with "{{RecipeSummary |PrepTime=30 min + chilling |CookTime=50-60 min @ 400° |Source=''Pie School'' by Kate Lebo (pg 90) |Yield=8-10 servings |Rating={{unrated}} }} === Ingredients === * 1/2 recipe double-crust pie dough * 3 T flour * 1 c sugar * 1/2 t ground nutmeg * pinch of salt * 2 eggs * 2 T whole milk * 1 T unsalted butter, melted * 3 c (~1 lb) roughly chopped fresh or frozen rhubarb === Preparation === Make the dough and refrigerate it for at least an hour, or overnig..."

New page

{{RecipeSummary
|PrepTime=30 min + chilling
|CookTime=50-60 min @ 400°
|Source=''Pie School'' by Kate Lebo (pg 90)
|Yield=8-10 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* 1/2 recipe double-crust pie dough
* 3 T flour
* 1 c sugar
* 1/2 t ground nutmeg
* pinch of salt
* 2 eggs
* 2 T whole milk
* 1 T unsalted butter, melted
* 3 c (~1 lb) roughly chopped fresh or frozen rhubarb

=== Preparation ===
Make the dough and refrigerate it for at least an hour, or overnight. Roll out the bottom crust and place it in a 9-inch pie plate. Tuck the crust into the plate, trim the edges, and fold them into a ridge. Freeze the crust while you prepare the next steps of the recipe.

Preheat the oven to 400°.

In a medium bowl, combine the flour, sugar, nutmeg, and salt. In a small bowl, beat the eggs slightly, add the milk, and whisk to combine. Whisk the eggs into the flour mixture. Pour the butter into the flour-egg mixture in a slow stream, whisking as you go. Fold in the rhubarb. Remove the crust from the freezer. Pour the custard into the crust and smooth the surface with a spoon.

Bake for 50-60 minutes, rotating the pie front to back about halfway through to ensure even baking until the crust is brown and the center remains firm when shaken gently.

Cool on a wire rack for at least an hour. Serve warm or at room temperature. Store leftovers in the refrigerator, tightly wrapped, for up to 3 days.

[[Category:Pie]]
[[Category:Rhubarb]]

Rhubarb Custard Pie (Pie School) - Revision history

Dhanson at 22:48, 1 May 2024

Dhanson: /* Ingredients */