Rhubarb Huckleberry Pie: Recipe


I accept confession to make. Just the idea of making pastry scares me. With savory nutrient y’all tin sack unremarkably laid upwards any you’re making along the way. You tin sack sense of savor for seasonings as well as for “doneness”. But when y’all bake something y’all but don’t accept that option. It’s all some scientific discipline experiment amongst bamboo skewers as well as formulas. With plenty practice, I imagine y’all instruct to the betoken where y’all know how juicy your fruit volition come inwards the oven, how long to whip the egg whites, when your dough is properly chilled, how much carbohydrate is but enough, when to add together lemon as well as when to add together vanilla. But me, I fret. I elbow grease to detect a expert recipe as well as pray it works. When it does I treasure it.

I’ve never believed I was capable of making a pie. But I was lured into it this Summer past times a release of nutrient blogs amongst their tantalizing posts. So I gave it a go. I made a variation on the classic Cuisinart crust, the filling was a mixture of blueberries as well as rhubarb amongst but a sprinkling of cornstarch as well as sugar. Not surprisingly the hardest business office was the crust. My hands are hence hot that I had a tough fourth dimension amongst the lattice because the dough got softer as well as softer every bit I continued. By the final duad of strips I had to stick the dough inwards the freezer for a fighting to theatre it up.

I’m convinced I was channeling equal parts of my sis Jeanne, who has always had a means amongst pastry dough as well as Shuna, pastry chef a.k.a. Eggbeater. My sisters influence came through inwards the usage of the nutrient processor as well as a full general patient, confident approach. Shuna’s gentle instructions were why I started amongst a much cleaner workspace than usual, used entirely butter inwards the crust as well as chose a combination of fruits to remainder sweetness as well as texture.

How did it plough out? To position it politely it was “rustic looking” but to a greater extent than importantly, it was pretty darn tasty. It was sweetness from the blueberries, amongst a fighting of rhubarb tang, the fruit managed to live juicy when y’all fighting into it as well as yet yet firm, as well as it had none of that dreaded pie “goop”. Better than the apple tree pie I made amongst a friend inwards high school. Though nosotros had fun, the pie was inedible. Thinking dorsum on it, it must accept been because nosotros didn’t properly channel the pie goddesses.

Note: If y’all are inwards a giddy mood experience costless to telephone holler upwards this Rhuberry or Bluebarb pie every bit my goofball married adult man does.

Tips: I usage a shiny aluminum pan, if y’all usage a drinking glass pan lower the oven temperature past times 25 degrees. Matte destination or nighttime pans should orbit a darker crust than shiny pans. Not certain your pie pan size? Measure from within rim to within rim. See, I told y’all this pastry materials was a scientific discipline experiment!

Rhubarb Blueberry Pie
serves most 8

Ingredients

Crust:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
10 tablespoons unsalted butter, frozen
most five tablespoons H2O ice water, peradventure a petty more

Filling:
ii loving cup rhubarb cutting into smallish chunks
ii loving cup blueberries
1/2 loving cup sugar
3 tbsp. cornstarch

Instructions

Mix filling ingredients together as well as laid aside.
Whiz the offset 3 ingredients for 10 seconds. Cut the butter into most 10-15 pieces as well as toss it inwards the nutrient processor. Pulse until the butter is inwards pea-sized chunks, no smaller. Add the H2O a petty at a fourth dimension as well as pulse until the dough is super crumbly but volition agree together if y’all mash it. Don’t procedure it into a “ball”. Dump dough into a bowl as well as mash it into a ball hence flatten the ball into a disk, wind inwards plastic wind as well as refrigerate for at to the lowest degree an hour

Heat oven to 425 degrees. Roll out the dough. Press dough into an viii inch pie pan, toss the filling ingredients good as well as house inwards the pan. Use the scraps to shape lattice strips. Weave strips across the peak of your pie. Place pie on a baking canvas covered inwards foil, parchment or a silicone baking mat. After xx minutes banking concern fit to brand certain it’s non getting to brownish as well as plough it roughly inwards the oven to ensure fifty-fifty baking. Bake for some other xx minutes (40 minutes total). The carbohydrate as well as cornstarch should live completely dissolved.

Let cool for every bit long every bit y’all tin sack bear, at to the lowest degree 45 minutes. Serve warm, amongst vanilla H2O ice cream of course.

Enjoy!

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