I would like to introduce to you Helena Jozwik. She comes from Poland. Currently she is studying Multimedia Design and Communication at the University College of Northern Denmark (UCN) in Aalborg, and is an accomplished baker in her own right. You can see more of her works at: www.helldesigns.com
Helena always publishes such great recipes on her Facebook time line that I asked her if she would like to share a few with my readers and she has agreed to. So I will dispense with the talking and get on with the show and I hope you Enjoy.
Rhubarb Pie By Helena Jozwik
115g butter (can be salted)
200g all purpose flour
Pinch of salt (unless you used the salted butter)
1 tsp vanilla sugar
Egg white for the wash
Around 60ml ice cold water
3 cups diced rhubarb
1 cup sugar mixed with 5 Tbs flour
Cut butter into 1cm dices and add the flour, combine them together with a knife. Add the egg yolk,
sugar, and salt then lightly mix in, start adding the water slowly, just enough to make a ball.
Wrap the dough with the cling film (Saran Wrap) and leave in the fridge for at least 4h hours or overnight.
Split the dough into half. Roll the first half out and place into your pie pan. Sprinkle it with 1/3 of the sugar – flour mix, then add the rhubarb and sprinkle all but 5 tbs of the remaining sugar flour mixture over it ( The remaining is for the top).
Now roll out the other half of the dough and cover the top of the pie with it. Lightly whisk the egg white and brush the top of the Pie crust with it, sprinkle with the remaining sugar.
Bake on the lowest rack in 230c oven for the first 15 min and then lower the temperature to 175c and bake for an additional 40-45 min.
You can definitely tell Helena is an art student her pictures are much prettier than mine. It is a great recipe and I do hope you Enjoy