I fell in absolute LOVE with rhubarb last summer in Vancouver BC, so when I heard through the grapevine that they had some at the store, I added it to my list. Taido went to the store for me after returning from his adventures in Canada. Perhaps he was feeling a little guilty about being gone for so long, because he bought all the rhubarb they had.
So I’m on my third rhubarb dessert today. Keep it coming, all the little Chinos say, so we’ll be having rhubarb crisp tonight. Here’s the pie we enjoyed earlier this week. We are having a bit of an ant problem in our house, due to the wildly unusual constant rain showers of the past month. When I asked my family what the best solution would be to keep the little ickies from the rest of our precious pie, they said: EAT IT ALL RIGHT NOW!
The original recipe called for strawberries and rhubarb, but I substituted blueberries for half of the strawberries and it came out great.
Also, I am a big fan of Martha Stewart’s Pate Brisee (because it is all butter…no thank you on the Crisco), so I used that recipe for my crust.
Rhubarb Berry Pie
1 recipe pate brise (recipe follows)
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 1/2 cups strawberries, quartered
1 1/2 cups blueberries, fresh or frozen
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
Mix filling ingredients together. Let sit while you roll out the crust.
Roll out half of the dough. Place in a 9 inch pie plate. Pour filling into crust.
Roll out other half and either top the crust, or slice first and make a lattice crust.
Bake at 400 degreees for 25 minutes. Reduce temperature to 350 degrees and bake 30-40 more minutes, until golden brown.
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.