Rhubarb Crisp Pie

Makes 8 servings

Ingredients

• 1 1/2 lb rhubarb stalks
• 1/4 cup (2 fl oz) water
• 3 tblsp flour
• Basic Pie Pastry (see below)
• 3/4 cup (6 oz) sugar
  For the topping:
• 1/4 cup unsalted butter, at room temperature
• 1/2 cup (4 oz) sugar
• 1/2 cup (2 1/2 oz) flour
• 1/2 cup (1 1/2 oz) oldfashioned rolled oats
• 1/2 tsp ground cardamom

Directions

1. Preheat an oven to 350°F. Roll out the pastry and use to line a 9-inch pie pan. Set aside.
2. Trim the rhubarb stalks and cut them into 1-inch pieces; you should have about 5 cups. Place them in a saucepan with the water. In a small bowl, stir together the flour and sugar and add to the rhubarb. Bring just to a boil, then reduce the heat and simmer, partially covered, until barely tender, about 5 minutes; do not cook the rhubarb until it is mushy. Set the rhubarb aside while you prepare the topping.
3. Combine the butter, sugar, flour, oatmeal and cardamom in a mixing bowl. Using your fingertips, blend together the ingredients until the mixture resembles coarse crumbs.
4. Spread the rhubarb in the pie shell and sprinkle with the topping. Bake until the juices are bubbling and the crust is browned, about 40 minutes.

Basic Pie Pastry

Ingredients

• 1 1/2 cups (7 1/2 oz) flour
• 1/2 tsp salt
• 1/2 cup vegetable shortening or unsalted butter
• 3,Aei4 tblsp cold water,more or less

Directions

1. Hand method: Combine the flour and salt in a mixing bowl and toss together. Drop in the shortening or butter (in pieces). With your fingertips, 2 knives or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water 1 tablespoon at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass. With floured hands pat the dough into a smooth cake. The dough is now ready to use. For convenience, the dough may be wrapped in plastic wrap and refrigerated for up to 2 days.
2. Food processor method: Because the food processor works so fast, it is very easy to overblend basic pastry, which results in a tough crust. With the metal blade attached, place the flour, salt and shortening (in one lump) or butter (in pieces) in the work bowl. Process with 15 rapid off-on pulses; the mixture should look light and dry and will resemble tiny, irregular flakes and crumbs. Add 2 tablespoons water and process again in 5 rapid off-on pulses. Add 1 more tablespoon water and process in 3 rapid pulses. The dough should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass. Remove from the processor and with floured hands pat the dough into a smooth cake. The dough is now ready to use. For convenience, the dough may be wrapped in plastic wrap and refrigerated for up to 2 days.
3. Roll out the dough on a floured surface until it is about 1/8 inch thick and 12 inches in diameter, or about 2 inches larger than the top of the pie pan. Transfer the pastry to the pie pan, using the rolling pin as an aid. Pat the pastry in to fit the pan,Aeos shape. Trim the dough with kitchen scissors, leaving about 1 inch of overhang. Fold it under to make an upstanding rim around the edge of the pan and decorate as desired.

recipe from: 1/16/05