Best Crusty Rhubarb Pie No Roll Pastry Recipes

TINA'S CRUSTLESS RHUBARB PIE

Tina's Crustless Rhubarb pie image

My neighbor has plenty of rhubarb and a wife who would rather not bake. Our arrangement is that I can pick all the rhubarb I want as long as he gets some of the baked goods. I baked rhubarb coffee cake and this no-crust pie for him. His wife was out of town for the weekend and he said he ate the pie in one day!

Provided by Tina Swain

Time 1h10m

Number Of Ingredients 7

Ingredients

3 eggs
1/3 c butter, melted
1/2 c flour
1 1/3 c milk
1 c sugar
2 tsp vanilla
2 c rhubarb sliced in 1/2 inch pieces

Steps:

1. Grease a 10 inch pie pan or a 7x11, 8x8 or 9x9 baking pan Scatter rhubarb in bottom of pan.
2. mix remaining ingredients and pour over rhubarb. Bake 350 degree oven for 60-70 minutes

EASY NO-ROLL PIE PASTRY

Easy No-Roll Pie Pastry image

Beginning pie bakers can expect success with this simple pat-in crust. Made with oil, it has a wonderful texture and homemade goodness that's sure to impress.-Cindy Curtis, Southington, Connecticut

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 1 pie crust (9 inches).

Number Of Ingredients 5

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2/3 cup canola oil
1/4 cup cold 2% milk

Steps:

In a small bowl, combine the flour, sugar and salt; stir in oil and milk. Set aside 1/3 cup for topping. Press remaining mixture onto the bottom and up the sides of a greased 9-in. pie plate. Add filling. Sprinkle with reserved crumb mixture., Bake at 375° for 60-70 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 289 calories, Fat 19g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 299mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

CRUSTY RHUBARB PIE .... NO ROLL PASTRY

CRUSTY RHUBARB PIE .... no roll pastry image

"Tis the season" ....all to short. So enjoy your fresh rhubarb while you can! I have baked this quite a few times since it was first published in Relish. It is a spring delight and I look forward to making a couple every, spring, with the rhubarb out of my garden. It is not to sweet and wonderfully tart. YUMMY !!! Fell free to add strawberries , for a change. I have and it is a delight...

Provided by Nancy J. Patrykus @Finnjin

Categories Fruit Sides

Number Of Ingredients 15

Ingredients

- no roll pastry : below
1-1/2 cup(s) flour
1 teaspoon(s) salt
1 tablespoon(s) sugar
1/2 cup(s) vegetable oil
2 tablespoon(s) milk
- filling: below
6 cup(s) diced, unpeeled rhubarb
1 tablespoon(s) chilled butter, cut into small pieces
1 to 1-1/2 cup(s) sugar...to taste
6 tablespoon(s) flour
- topping : below
1/4 cup(s) chilled butter, cut into small pieces
1/4 cup(s) sugar
1/2 cup(s) flour

Steps:

Pre-heat oven to 350. To prepare pastry: Mix flour, salt and sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over the bottom and up the dides of pie pan.
To prepare filling: Combine cut up rhubarb with sugar and flour. Spoon into pie crust Dot with butter.
To prepare topping: Mix butter, sugar and flour with a pastry blender, or your hands till crumbly. Sprinkle over rhubarb mixture.
Bake 1 hour...or until topping is browned and filling is bubbly.
Great served with ice cream cool-whip...etc.
This last picture shown here and the recipe is from: Relish Magazine in a newspaper. 2010 or 2011 *** Please be aware that if you go to this site the recipe shown is not like the ingredients in the 2010 Relish article I had seen ...This time there is a typo error. It is not 1-1/2 cups of oil,for the pastry. It is only 1/2 cup! SITE; WWW.relish.com/crusty-rhubarb pie-/ recipe was submitted by : B. Maggs of Cle Elum, WA. It was her mothers recipe from Mass. It seems to me appropriate to acknowledge her mom..seeing as we just celebrated MOTHERS DAY this last Sun. ... Nancy P. 5/15/12