Bully Boy Rabarbaro, Boston Recipe
Make Bully Boy Rabarbaro, Boston Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Crust
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
- 2
Add Butter
Cut the unsalted butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 3
Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix.
- 4
Chill the Dough
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 5
Prepare the Filling
In a large bowl, combine the chopped fresh rhubarb, granulated sugar, all-purpose flour, ground cinnamon, and vanilla extract. Mix well until the rhubarb is evenly coated.
- 6
Add Egg
Add the beaten egg to the rhubarb mixture and stir until well combined.
Assembly and Baking
- 7
Preheat Oven
Preheat your oven to 375°F (190°C).
- 8
Roll out the Dough
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Place it into a 9-inch pie dish.
- 9
Add Filling
Pour the rhubarb filling into the prepared crust, spreading it evenly.
- 10
Bake the Pie
Bake in the preheated oven for 45-50 minutes, or until the filling is bubbly and the crust is golden brown.
- 11
Cool and Serve
Remove the pie from the oven and let it cool for at least 30 minutes before slicing. Serve warm or at room temperature.
