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RECIPE: Pie crust: 3/4 cup ap flour 1/4 cup wheat flour 1/4 cup barley flour 10 tablespoons cold diced butter… read more>
3/4 cup ap flour
1/4 cup wheat flour
1/4 cup barley flour
10 tablespoons cold diced butter
5 tablespoons ice water
1/2 teaspoon salt
1 tablespoon chopped thyme leaves
Mix flours, salt & thyme. Cut in cold butter till mixture becomes a sandy texture & add water. Knead until dough is well incorporated. Rest overnight. Roll dough & line pie shell. Blind bake at 375F till golden & let cool.
2 1/4 pounds rhubarb trimmed & cut into 2 inch pieces
1 1/2 cups sugar
1/4 cup cornstarch
4 egg yolks
2 1/2 tablespoons cold butter, diced small
Toss rhubarb with 1 cup sugar & refrigerate overnight.
Cook rhubarb over medium heat until juices begin boiling and rhubarb is just softened.
Whisk 1/2 cup sugar together with 1/4 cup cornstarch.
Whisk 3/4 cups hot rhubarb into sugar mixture, then whisk this into the 4 egg yolks. Once incorporated mix back into the rhubarb and boil one minute stirring constantly.
Remove from heat and stir in cold butter. Pour into prepared pie crust and refrigerate overnight.
1/2 cup egg whites
1 cup sugar
Whisk together over hot water bath until very hot to the touch. Whip on high speed until very stiff peaks form and meringue is cool.
Pipe meringue in peaks onto prepared pie and torch to desired color.