Blue-Rhu Pie

May 12, 2015

Life is good: tiny blueberries, fresh new rhubarb from the garden, ubiquitous amounts of frozen rhubarb from the restaurant supply store, flaky, crunchy pastry, lots of sunshine and the whole summer ahead. That’s how this pie felt…like lots of warm sunshine. I liked this pie a lot, but not as much as the Sour Cherry Pie.

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Ingredients

Volume Grams Ounces

Instructions

SPECIAL PIE EQUIPMENT

Pie plate, food processor, Baking steel, rolling pin, scalloped wheel cutter, pie ring shield

CREAM CHEESE PASTRY

This went together in the usual fashion. Easily.

The pastry just out of the food processor.

Kneading the dough with the heal of my hand.

ROLLING THE DOUGH

All the usual equipment made with the same usual result–perfect.

Here’s a good question, why did I use a sleeve while rolling with plastic? Things that make you go hhmm.

PIE FILLING

I used frozen fruit because my rhubarb plant is just sprouting. We’re quite north compared to the rest of you. I bought this huge bag of it (2 kilos) for less than $5.00. I highly doubt I’ll use it all, so I think I’ll give most of it to the worms. Faithy, I wish I could have shared some with you! In fact, I probably had enough for the entire group.
was a bit relieved to see that the filling is cooked prior to baking. This puts my mind at ease, for sure. Still, I defrosted the rhubarb just in case it watered out, but it didn’t. I probably could have used it frozen.

and then assembled the pie with lattice and all, then I let it sit in the fridge for 30 minutes while the oven preheated.

Then I sanded the lattice with course sugar. I so loved how it looked on her Sour Cherry Pie, and set it in the oven with foil ring on. Once the center was puffy and brown and the filling was bubbling, I took off the ring to find that the pastry underneath was still white. So I gave it another 4 minutes and it browned up nicely.
I let the pie sit overnight at room temperature before I cut into it. The filling was firm with no flow, but it was beautiful and the taste is refreshing. I thought I’d add to the punch with a little left over lemon curd from the Jammies.

Blueberry Rhubarb Pie, The Finer Cookie.

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