Lattice-Topped Rhubarb Pie

If you don't feel like weaving the dough strips through one another for the lattice topping, just arrange 6 dough strips over the pie; lay the other 6 strips perpendicular to the first strips without weaving.

Yield: 10 servings (serving size: 1 wedge)

Ingredients

• Crust:
• 1 3/4  cups  all-purpose flour
• 3  tablespoons  sugar
• 1/8  teaspoon  salt
• 1/4  cup  cold unsalted butter, cut into small pieces
• 3  tablespoons  vegetable shortening
• 5  tablespoons  ice water
• Cooking spray
• 
  Filling:
• 6  cups  (1-inch-thick) slices rhubarb (about 1 1/2 pounds)
• 1  cup  sugar
• 3  tablespoons  cornstarch
• 1 1/2  teaspoons  grated orange rind
• 1/4  teaspoon  ground nutmeg
• 
  Remaining ingredients:
• 1 1/2  teaspoons  1% low-fat milk
• 1  tablespoon  sugar

Preparation

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, and salt in a large bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both dough portions 10 minutes or until plastic wrap can be easily removed.

Preheat oven to 425°.

Remove 1 sheet of plastic wrap from 12-inch dough circle; fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap; fold edges under, and flute.

To prepare filling, combine rhubarb and the next 4 ingredients (rhubarb through nutmeg), tossing well to combine. Spoon filling into crust.

Remove top sheet of plastic wrap from remaining dough. Cut dough into 12 (3/4-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap, and arrange in a lattice design over rhubarb mixture. Seal dough strips to edge of crust. Brush top and edges of dough with milk; sprinkle with 1 tablespoon sugar. Place pie on a baking sheet covered with foil. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pie from oven). Bake an additional 30 minutes or until golden (shield crust with foil if it gets too brown). Cool on a wire rack.

Nutritional Information

Calories:

276 (29% from fat)

Fat:

8.8g (sat 3.9g,mono 3.1g,poly 1.3g)

Protein:

3g

Carbohydrate:

47.3g

Fiber:

2g

Cholesterol:

12mg

Iron:

1.2mg

Sodium:

34mg

Calcium:

69mg