BLUE-RHU PIE

 

May 12, 2015

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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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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.
The pastry just out of the food processor.

Happy face pastry crumbs.
Happy face pastry crumbs.

Kneading the dough with the heal of my hand.
Kneading the dough with the heal of my hand.

ROLLING THE DOUGH

  • All the usual equipment made with the same usual result--perfect.

Pastry equipment.
Pastry equipment.

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

Laying the bottom pastry in the plate.
Laying the bottom pastry in the plate.

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.

The filling before it was cooked.
The filling before it was cooked.

  • I cooled the filling in the fridge

Cooked and cooled filling.
Cooked and cooled filling.

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

Blue Rhu Pie, The Finer Cookie.
Blue Rhu Pie, The Finer Cookie.

  • 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.
Blueberry Rhubarb Pie, The Finer Cookie.

  • WHAT ARE THE ALPHA BAKERS? : Here's how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum's newly published The Baking Bible. Each week we post our experiences on our blog sites: our successes, our failures, our like and dislikes . The recipes are scheduled in advance so that everyone is baking the same recipe at the same time. No recipes can be shared in my Alpha Bakers Baking Bible posts due to publishing restrictions enforced by the publisher, but if you love to bake, this is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.

 

 

TAGS:  THE BAKING BIBLE       LABELS: Alpha Bakers 

Comments

10 Comments

Catherine   2017-01-07

Just such a perfect looking pie. I enjoyed this pie too.

Patricia Reitz   2017-01-07

Gorgoise! Excellent photos, as usual. Don't you just love your pastry cloth? I haven't fallen in love with the rolling pin cover quite as much though. If you get a chance, stop by and see my BluRhu post.

Milagritos   2017-01-07

Kimberlie, what a gorgeous pie! So perfect in shape and colour! I enjoyed your "things that make you go hhmm" moment. It happens to the best of us ;-) Should have saved some of that lemon curd...brilliant.

evilcakelady   2017-01-07

Beautiful pie! Your opening shot is absolutely perfect, and invokes all that you described about this pie and the looking ahead to summer. It took an extra 30 min for my filling to bubble all over, and I didn't think to pull off the foil ring to brown the crust. I also prefer the sour cherry pie

Mendy   2017-01-07

Great Post! Lemon curd sounds heavenly with this. I also used frozen rhubarb and I also thought the filling was a bit thick. It never really "bubbled" as the recipe said it would.

Kimberlie 2017-01-07

No mine either. No bubbles here. I used the lemon curd sparingly, otherwise I couldn't taste the berries.

Mendy   2017-01-07

Great Post! Lemon curd sounds heavenly with this. I also used frozen rhubarb and I also thought the filling was a bit thick. It never really "bubbled" as the recipe said it would.

Kimberlie 2017-01-07

No mine either. No bubbles here. I used the lemon curd sparingly, otherwise I couldn't taste the berries.

orin   2017-01-07

amazing!! and a genius idea, lemon curd ...

Kimberlie 2017-01-07

Thanks Orin. Thanks for your comment.

Tony   2017-01-07

Simply beautiful. I used my coveted rollong pin over pladtic when I made the lemon jammies; it does make you wonder! Great post !

Kimberlie 2017-01-07

Thank you Tony. I always like to hear from you.

faithy   2017-01-07

Soon beautiful! I agree with Vicki, absolute perfection!! Your rhubarb looks so pretty and red!

Kimberlie 2017-01-07

Thanks Faithy. Yours looks beautiful too

Vicki   2017-01-07

Absolute perfection! Lemon curd sounds wonderful. Lemon curd is always wonderful! Love your garden rhubarb. Definitely planting one asap.

Kimberlie 2017-01-07

Yes, plant a rhubarb plant ASAP, but give it lots of room because they can get really big.

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BLUE-RHU PIE

Ingredients
Instructions

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