Wrapped tightly, dough can be refrigerated for three days or frozen for one month ... Combine the wet ingredients with the dry. Scoop into pie shell, with most or all of the liquid - do not make the ...

Whether you're craving classic apple, sugary pecan or tangy strawberry-rhubarb, there's a pie for that. As one of the most versatile desserts, pies easily shift to fit whichever season you need ...

Place the flour, sugar, salt, butter and egg yolk in your food processor. Pulse until the butter is broken up into little pebbles. Dribble the ice water, one tablespoon at a time from the top of ...

I have used rhubarb and apple, plus you can add a few frozen raspberries or some of those home preserves you made at the end of summer. I often throw in feijoas with the apples for a taste sensation.

I grow rhubarb in my garden every year, and I use it for pies and to make syrup for cocktails ... in a labeled freezer storage bag. Should Frozen Rhubarb Be Thawed Before Using?

Stir once, then re-cover and cook over a very low heat for about 5–7 minutes, or until the rhubarb is softened but still holding its shape. Serve. If using frozen rhubarb, you can cook it from ...

If you're a rhubarb fan like me, this apple and rhubarb combination with a hint of orange and cinnamon is a treat. I love this pie hot with custard, or cold, eaten with my fingers.

This baked rhubarb couldn't be easier, and makes a great dessert with a dollop of Greek-style yoghurt or ice cream. Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla.

Buttermilk is the not-so-secret ingredient that creates this extra-flaky pie crust. Fill it with saucy blueberries and finish it with a crumble topping. Fresh or frozen blueberries work equally ...

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