Ingredients
- 3-1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup butter
- 3/4 cup plus 1 to 2 tablespoons 2% milk
- 1 egg yolk
- 2 cups sugar
- 1/3 cup cornstarch
- 5 cups fresh or frozen unsweetened raspberries, thawed and drained
- 3 cups sliced fresh or frozen rhubarb, thawed and drained
- VANILLA ICING:
- 1-1/4 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 5 to 6 teaspoons 2% milk
Directions
- In a large bowl, combine flour and salt; cut in butter until crumbly.
- Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture,
- tossing with a fork until dough forms a ball. Add additional milk, 1
- tablespoon at a time, if necessary.
- Divide dough in two portions so that one is slightly larger than the
- other; wrap each in plastic wrap. Refrigerate 1 hour or until easy
- to handle.
- Preheat oven to 375°. Roll out larger portion of dough between
- two large sheets of lightly floured waxed paper into an 18x13-in.
- rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press
- onto the bottom and up sides of pan; trim pastry to edges of pan.
- In a large bowl, combine sugar and cornstarch. Add raspberries and
- rhubarb; toss to coat. Spoon into pastry.
- Roll out remaining dough; place over filling. Fold bottom pastry over
- edge of top pastry; seal with a fork. Prick top with a fork.
- Bake 45-55 minutes or until golden brown. Cool completely on a wire
- rack.
- For icing, combine confectioners' sugar, vanilla and enough milk to
- achieve a drizzling consistency; drizzle over pie. Cut pie into
- squares. Yield: 2 dozen.
Nutritional Facts:
1 piece equals 247 calories, 8 g fat (5 g saturated fat), 29 mg
cholesterol, 159 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.
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