Directions:
- To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, and salt in a large bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
- Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both dough portions 10 minutes or until plastic wrap can be easily removed.
- Preheat oven to 425°.
- Remove 1 sheet of plastic wrap from 12-inch dough circle; fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap; fold edges under, and flute.
- To prepare filling, combine rhubarb and the next 4 ingredients (rhubarb through nutmeg), tossing well to combine. Spoon filling into crust.
- Remove top sheet of plastic wrap from remaining dough. Cut dough into 12 (3/4-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap, and arrange in a lattice design over rhubarb mixture. Seal dough strips to edge of crust. Brush top and edges of dough with milk; sprinkle with 1 tablespoon sugar. Place pie on a baking sheet covered with foil. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pie from oven). Bake an additional 30 minutes or until golden (shield crust with foil if it gets too brown). Cool on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.46 Kcal (1007 kJ) | ||
| Calories from fat | 78.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 13% | |
|---|---|---|---|
| Cholesterol | 14.54mg | 5% | |
| Sodium | 39.39mg | 2% | |
| Potassium | 238mg | 5% | |
| Total Carbs | 37.91g | 13% | |
| Sugars | 15.9g | 64% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 3.1g | 6% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 74mg | 7% | |
| Amount Per 100 g | |||
| Calories | 191.03 Kcal (800 kJ) | ||
| Calories from fat | 62.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 13% | |
|---|---|---|---|
| Cholesterol | 11.55mg | 5% | |
| Sodium | 31.29mg | 2% | |
| Potassium | 189.07mg | 5% | |
| Total Carbs | 30.12g | 13% | |
| Sugars | 12.63g | 64% | |
| Dietary Fiber | 1.7g | 9% | |
| Protein | 2.47g | 6% | |
| Vitamin C | 4.6mg | 10% | |
| Iron | 0.2mg | 2% | |
| Calcium | 58.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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