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Rhubarb Sour Cream Pie

By The Canadian Living Test Kitchen

Tested till perfect

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Rhubarb Sour Cream Pie

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 559
pro 6 g
total fat 23 g
sat. fat 12 g
carb 82 g
fibre 2 g
chol 91 mg
sodium 218 mg
% RDI: -
calcium 10
iron 15
vit A 17
vit C 7
folate 23

This old-fashioned favourite features a custard filling and crumbly topping.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup cold shortening, cubed
  • 1 egg yolk
  • 1 tsp lemon juice or vinegar
  • 1/3 cup Ice water
  • Filling:
  • 4 cups chopped rhubarb
  • 1 egg
  • 1-1/2 cups granulated sugar
  • 1 cup sour cream
  • 1/3 cup all-purpose flour
  • Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted

Preparation

In bowl, mix flour with salt. Using pastry blender or 2 knives, cut in butter and shortening until mixture is in fine crumbs with a few larger pieces. In liquid measure, beat egg yolk with lemon juice; mix in enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into disc. Wrap in plastic wrap and refrigerate for at least 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 3 days.)

 On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to leave 3/4-inch (2 cm) overhang; fold overhang under and flute edge.

Filling: Arrange rhubarb evenly in pie shell. In bowl, whisk together egg, sugar, sour cream and flour until smooth. Pour over fruit.

Topping: In small bowl, mix flour with sugar. Drizzle in butter and mix with fork until crumbly. Sprinkle over filling.

Bake in bottom third of 450°F (230°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until edge is puffed, filling is slightly jiggly and topping is golden, about 40 minutes. Let cool completely on rack before cutting.

Source : Canadian Living Magazine: May 2002

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