Presentation By Food Stylist
By Sandra Thomson
Rhubarb Custard Pie with L8 Harvest Pie Dough
Preheat Oven to 425º F
Prepare Pastry:
Ingredients for Dough
5 cups flour
1 tsp. salt
1 pkg. (454g or pound) lard
Then add on cup of liquid which includes:
1 beaten egg
1 Tbsp. L8 Harvest, Apple 8 or Dehydr8 Vinegar
Water
Mix the wet and dry ingredients with your hands until a smooth consistent ball of dough is formed. Don't over mix. Divide the ball of dough into 6 equal portions. The dough freezes very well.
Roll out half of dough and line a 9-inch pie plate with 1’2” over long, fold under and flute edges, but do not prick
For the filling, beat with rotary beater:
2 eggs
1/3 cup milk
1/4 cup flour
3 Tbsp. salted butter
Combined with:
4 cups finely cut rhubarb
Turn into pastry line plate, Bake in preheated oven for 15 minutes, then reduce heat to 350ºF and continue baking until filling is almost set high should take 35 - 40 minutes longer.
Roll out half of dough and line a 9-inch pie plate with 1’2” over long, fold under and flute edges, but do not prick.
