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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/4 cups all-purpose flour |
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits |
2 tablespoons cold vegetable shortening |
1/4 teaspoon salt |
1 cup sugar |
3 tablespoons quick-cooking tapioca |
1/2 teaspoon vanilla |
5 cups 1/2-inch chunks trimmed fresh rhubarb (about 2 pounds) or thawed frozen rhubarb |
2 tablespoons unsalted butter, cut into bits |
1/4 cup firmly packed light brown sugar |
1/2 cup all-purpose flour |
2 tablespoons unsalted butter, cut into bits |
1/4 teaspoon cinnamon |
1/4 cup finely chopped walnuts |
an egg wash made by beating 1 large egg with 1 tablespoon water |
about 1/4 cup red currant jelly, melted |
Directions:
1. Make the pâté brisée In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
2. Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and crimp the edge decoratively. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully and bake the shell for 3 to 5 minutes more, or until it is pale golden.
3. Make the filling: In a large bowl stir together the sugar, the tapioca, a pinch of salt, the vanilla, the rhubarb, and the butter until the mixture is combined well and let the filling stand, stirring occasionally, for 15 minutes.
4. Make the streusel topping: In a large bowl stir together the brown sugar, the flour, the butter, the cinnamon, the walnuts, and a pinch of salt and blend the mixture until it resembles coarse meal.
5. Spoon the filling into the shell, sprinkle the streusel topping around the outer 2 inches of the filling, leaving the center exposed, and brush the edge of the shell with some of the egg wash. Bake the pie on a baking sheet in the lower third of a preheated 450°F. oven for 15 minutes, reduce the heat to 350°F., and bake the pie for 50 minutes to 1 hour more, or until the filling is bubbling and the rhubarb is tender. Brush the exposed (center) portion of the filling with the jelly and let the pie cool on a rack for 2 hours.
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