|
|
Instructions |
|
|
|
Whisk together flour and salt. Cut in butter and shortening with pastry blender. Whisk together water sour cream and egg. Drizzle over flour and toss with a fork to blend. Form into a dough ball and cut in two. Wrap each ball in plastic wrap an refrigerate for at least 1/2 an hour.
|
|
|
|
In a lg bowl toss together filling ingredients. Mix sugar with tapioca starch then add to Rhubarb.
|
|
|
|
Roll out pastry. Fill with filling and top with the 2 T of butter. Place topping and seal both layers together with water. Cut holes in top crust. Mix one egg yolk with 2 tsp water and brush on top crust.
|
|
|
|
Bake on a rimmed baking sheet on bottom rack of a 425 degree oven for 18 min. Bake at 350 for another 50 min until filling is bubbling. Cover edges with tin foil if getting too dark in colour. I jut layed a loose piece of foil over top for about 220 min in final cooking stage.
This was our new fav pastry. So easy to work with. Still a fav recipe but do not like this pie after frozen.
|
|
|
|
Originally Submitted
7/9/2016
|
