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rhubarb pie, NO pre-baked crust?

post #1 of 6
Thread Starter 

Quick question:

 

The recipes I'm finding for rhubarb pie do not ask for pre-baked crusts....which seems not right.  I made one last week from a recipe book called Sweet Melisaa without baking the crust and it never cooked, wasn't too happy.  Seems like runny fillings should have pre-baked crusts, am I right?

 

have a good one.  

post #2 of 6

Hi Karen,

 

Hace demasiado tiempo.
 

The recipes I'm finding for rhubarb pie do not ask for pre-baked crusts....which seems not right. 

 

But it is right.  That's how rhubarb pie is usually made.  You could, if you liked cook tart shell and a rhubarb filling separately.  Por que no?
 

I made one last week from a recipe book called Sweet Melisaa without baking the crust and it never cooked, wasn't too happy.

 

Don't know why it didn't work.  I do know you are a very good baker, though -- which makes me curious as to where to lay the onus.

 

 Seems like runny fillings should have pre-baked crusts, am I right?

 

Alas, no.

 

It's been a successful techniqe for centuries to make fruit pies by made by piling the fruit, sugar and a little starch into a raw shell and covering that with some sort of raw dough.  It's probably the dominant technique in North America and the UK.

 

Wish I could have been of more practical help,

BDL

 

PS.  Are you still a student?  When do you graduate?

post #3 of 6
Thread Starter 

WELL, no I'm not a student anymore...BUt it wasn't a B.A. either of B.C. Bachelor's in Cooking???  

 

but I think I'll rather be a life-long one...

 

but listen the curious part is that a chef friend from a nice restaurant in town (Ivoire) came and helped me, and said the same..nope...you gotta bake that first!  I didn't listen and my stomach was worse for wear.

 

I even looked at the CIA book on the technique and it was interesting to see the pre-baking technique, after pre-baking put some butter on it before you put the filling in.  I'll try again perhaps it was just too thick of a crust, but the recipe in itself I didn't like too much anyway.  I'll get another one.

 

quiches use pre-baked, or not?  I'll try and send you the recipe...  You can see how all the stuff came out...I went to bed late that day...

 

IMG_0125.JPG

post #4 of 6

Querida Karen,

 

I've always had and made rhubarb and strawberry/rhubarb as a two crust or lattice top pie; and by necissity the crusts were not pre-baked.  It may have been a failure of imagination on my part not to realize you were talking open-top, but two crust is what I'm used to and no imagination is how I roll. 

 

It makes sense to blind bake the shell of an open pie or tart -- if only because you can't really go wrong as long as you guard against over baking.  Makes triple sense if you're pre-cooking the filling at all, which is also something that completely passed me by.  Were you pre-cooking? 

 

Also, what sort of crust are you using?  Sablee, sucree or brisee?

 

Looking forward to those pictures.

 

Como siempre un fuerte abrazo,

BDL


Edited by boar_d_laze - 10/14/10 at 10:40am
post #5 of 6
Thread Starter 

Sorry for taking so long to get back, I'm been busy at work and baking goodies to sell.

 

Back to the rhubarb crust, the recipe calls is a flaky piecrust, but it never reached that point, is was raw.  Flour, salt, butter, and ice water, and shortening (I used manteca vegetal, Inca)  The recipe says to have it 1/4 inch thick which sounds too thick to me, but anyway, and it was baked in a ceramic dish.  

 

I really didn't like the filling either, too syrupy for my taste, (strawberry, rhubarb, lemon juice, cornstarch, and sugar), and no I didn't cook it before.

 

I'm gonna go back to one that's made with eggs, with a crumble topping, it turns out better.

 

What I need to find is a recipe for pescado a la talla, boy I like that!  The best ones are almost always at the beach.

 

I'm getting some sun this day of the dead.  Off to the beach

 

Bon weekend Bor- de -laise!   

 

 

 

post #6 of 6

Cook the filling first to the consistency you want.then proceed. Use a metal deep dish pie pan, add a dash of sugar to the crust mixture I have found his will make it crisper, and impart better color. Good Luck

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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