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Rhubarb Crumble Pie Recipe

The house where I currently live has rhubarb plants. I watch its leaves grow quickly the past few weeks and couldn't stop thinking of the pie I will make when they finally complete their growth. 

As you may already know there are a lot of methods to make a rhubarb pie. I usually go with my own taste as I do not like too much sweetness. I am not a sweet tooth like the Swedes here! so I prefer to add less sugar, preferring brown sugar when making the crumble as well. 

As for the bottom, this time I used butter dough because I love love love it! just like my french fluffy croissant. Anyway, making the pie with the soft dough was perfect for my braces bite as I am not so comfortable yet with "hard food".  I hope you enjoy this spring inspiration! 





All-Butter Pie Crust
Makes one 9-inch pie crust

1 1/4 cups all-purpose unbleached flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
2 to 4 tablespoons ice water

In the bowl of a food processor, pulse the flour, salt, and sugar several times to combine. Scatter the pieces of butter on top and pulse until the mixture resembles a coarse meal, with a few larger pieces. It's better to err on the side of caution and not over-process.

Add 2 tablespoons ice water and pulse until dough holds together when pinched. If necessary, add another tablespoon of water. You may need up to 4 tablespoons of water to reach the desired consistency. Pulse as little as possible — do not process so long that the dough forms into a ball.

Turn the dough out onto a floured work surface. Shape the dough into a disk and wrap tightly in plastic wrap. Chill the dough in the refrigerator for 30 minutes or freeze for up to 3 months.



Rhubarb Crumble Pie
Makes one 9-inch pie

1 recipe prepared All-Butter Pie Crust (recipe below) or any favorite recipe for a single-crust 9-inch pie
1/2 cup all-purpose flour
1/4 cup finely chopped almonds or almond meal
1/3 cup lightly packed brown sugar
1/2 teaspoon fine salt
4 tablespoons chilled unsalted butter (cut into small pieces)
1 3/4 pounds (about 6 cups) fresh rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
3/4 cup granulated sugar
1 tablespoon granulated sugar
2 tablespoons cornstarch or arrowroot

*Whipped cream or crème fraîche, for serving

Roll the prepared pie dough out into a 13-inch circle. Roll the dough carefully over the rolling pin and transfer it to a 9-inch the pie plate. Tuck the dough into the bottom and sides of the plate. Snip the dough hanging over the edge leaving a 1-inch overhang. Fold this dough under itself and crimp the edges to seal, in a decorative pattern if desired. Chill the pie shell in the refrigerator for 30 minutes.

In a small mixing bowl, whisk the flour, almonds, brown sugar, and 1/4 teaspoon salt. With your hands or a pastry blender, work in the butter until the dry ingredients are incorporated into the butter and large clumps form. Cover and place in the refrigerator.

Place an oven rack in the middle of the oven, place a large sheet of foil on the bottom of the oven, and preheat the oven to 375°F.

In a large mixing bowl, combine the rhubarb, sugar, cornstarch and remaining 1/4 teaspoon salt. Toss well to evenly coat the rhubarb with the dry ingredients. Transfer this mixture to the chilled pie shell.

Scatter the crumble mixture evenly over the top of the pie.

Place the pie in the oven. Bake until the topping is bubbling and the crust is browned about one hour. If the crust browns too quickly, cover loosely with foil. Cool completely before serving.

Serve with whipped cream or a dollop of crème fraîche.



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