8.24.15
What is summer without strawberries and rhubarb? NOTHING. USELESS. I had never made one of these guys until my husband mentioned that it was his favorite pie. So I scoured some of the sites I trust in and not surprisingly made one from The Baker Chick that is just scrumptious. [her website never disappoints, so if you want to make great food and see pictures of a precious baby, go here]
Juicy and bright in flavor. The lemon zest mixed in gives it a freshness that makes you want it for breakfast.
It may have become my favorite pie as well.
In our apartment, it’s like, “Honey – I made a – ” ALREADY EATEN.
For the Crust
For the pie
For the crumbled top
This pie crust recipe it my go to. I have made it several times and it has turned out delicious and perfect each time.
So. Flaky.
Make sure to allow the dough to soften a little before rolling it out on a floured surface or a silpat, without letting it get too warm. If needed, after rolling out crust into pie pan, place back in fridge to chill.
If you haven’t realized by now, I don’t put how long it takes me to make my baked goods on the recipe. Truth be told, I’m a casual baker. Sometimes I bake in the morning and make coffee while I wait for a pie crust to thaw, or late at night, when in between steps I’ll make myself another gin and tonic. My estimate will never be accurate because if I feel like going into my living room and watching a few minutes of The Bachelorette in the midst of scooping cookies, I will. I feel like you’re all adults, if there’s a lot of steps involved in one of these posts, you’ll assume it takes longer than a five ingredient cookie that bakes for 8-10 minutes. I trust your judgement.
I’ll also put out there that when it comes to outfits, very rarely will some type of bag or purse be incorporated. In Manhattan, I’ll usually leave my house for the DAY. Peace out at 10 am, head to work, or errands or etc and then eventually have something going on in the evening (or work in the evening). I’m walking in my door at 1am after not being home all day. Small purses aren’t a thing for me, having many different bags isn’t either. I’m not interested. I’ll feature my everyday tote soon, because I do love it, but having something that goes along with every outfit I post doesn’t exist.
That being said, this outfit just makes me think of berry rhubarb pie. It’s bright and summery. It also combines pieces from two of my favorite places to get clothes. Tulle and (again) Stitch Fix.
This blouse was sent to me in my June Fix and I love it. It’s flowy, has a great pattern and can be paired with jeans or a more feminine skirt like this. Since it’s not fitted at all, a big belt helps to give you a waistline and some definition to your figure. And I love me a good tie neck blouse.
The bracelet is from a few years ago at J.Crew. It was the first Christmas gift my husband gave me when we first started dating. 4 months in, I’m sure he was like OH SHIT WHAT DO I GET MY GIRLFRIEND (and eventually future wife, BOOM) WHEN WE ONLY JUST STARTED DATING?! Well, he nailed it. Jewelry is probably an easy solution to a guy’s gift problems, but he picked something simple and unique and proved to me he had good taste. I mean he was dating me, right? It’s a timeless piece I can wear with anything. I also love these thrifted earrings that look like I dipped penne pasta into a bronzer.
I’m not really a pink person. But this skirt is a great pastel shade. Tulle is on the top of my list when it comes to online shopping. Very affordable, great sales, cute pieces. I’m in. Make sure to read their sizing chart. I bought this skirt in the early days of just starting to online shop and I bought the skirt too big. What you can’t see is the safety pin in the back of the skirt creating a makeshift dart underneath the belt so the skirt fits better. I hate returning things online so I make do.
Trying to cut into this pie and keep the integrity of a slice is a joke. Scoop it into a bowl (maybe with some vanilla ice cream??) and just have at it.
Stitch Fix 41 Hawthorne blouse (similiar) (similar) / Tulle Midi Skirt / J.Crew bracelet (similar) / Shoes (similar)
Berry Rhubarb Pie
Ingredients
For the Crust
- 1 1/4 cups of AP flour
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 cup VERY COLD unsalted butter, sliced
- Up to 2 tbsp of ice cold water
- Up to 2 tbsp of ice cold vodka
- heavy cream (to brush on crust)
For the Filling
- 4-5 cups of berries (I used raspberries and strawberries) sliced
- 1 cup of rhubarb, diced
- 1 cup sugar
- zest of 1 lemon
- 1/4 cup of instant tapioca (to help with thickening)
For the Crumble Topping
- 1 cup of AP flour
- 1/3 cup brown sugar
- 3 1/2 Tbsp melted unsalted butter
Instructions
For the Crust
- Add first 3 ingredients into food processor and pulse a few times on low to mix thoroughly
- Add half of the butter and pulse to combine, butter should become small beads in mix
- Add remaining butter and pulse until small beads of butter are throughout
- Then, alternating between water and vodka, begin to add small doses into food processor, pulsing a few times in between each to fully incorporate
- Once dough ball forms wrap tightly in plastic wrap and store in fridge for at least one hour but up to three days
For the Pie
- Preheat oven to 425
- Combine berries, rhubarb, sugar, zest, tapioca in large bowl and toss gently
- Roll out pie crust to fit into 9 in pie dish, cut off edges
- Pour berry mixture into crust
- In a separate bowl, whisk flour and brown sugar together
- Melt butter and pour into dry mixture, stir until crumbles form
- Sprinkle crumbs on top of pie
- Brush crust edges with heavy cream to prevent burning
- Bake for 15 minutes, then reduce oven temperature to 350 and bake for another 30-35 minutes, until crust is golden brown
- Allow to cool for 2 hrs before serving
P.S.
*The weather, i.e. humidity, heat, winter…. or the temperature of your kitchen can greatly affect how much liquid needs to be added for dough to be formed. Amount of vodka and water will vary. Alternate between the two and pulse a few times between each one to make sure adding more is necessary
*I’ve read that you shouldn’t allow dough to form in the processor, but rather fold in liquid. I tend to disagree. The dough will form very fast, so don’t over mix and pulse slowly, but making it in the food processor from start to finish has never been an issue for me.
*Vodka? YOU LUSH! Well yes…but no. Vodka prevents the gluten from fully forming in your crust and therefore allows it to be more buttery and flaky and wonderful
*Remember, this is a fruit pie, put that rimmed baking sheet underneath to catch juices that spill over!
*My measurements on berries always vary, the first time I used about 4 1/2 cups and I had left over, second time I eyeballed it and still had a bit left over, but I would rather have more filling than not enough. When I have extra, I put it in small ramekins and make a few mini pies
Adapted from The Baker Chick
