No,no. I didn't beat up my husband and made him black and blue on his birthday. Since my husband doesn't care much for cake, I offered to let him pick the pie of the month. He picked blackberry and blueberry. Happy Birthday to Dave!
Instead of lattice style I wanted to try a hole cut out and then did slits to make a sunshine design. It was fun!
I used the same Barefoot Contessa Perfect Pie Crust Recipe.
The pie filling I used All Recipes Again: Blackberry and Blueberry Pie
Comments:
The new thing I tried
this time was to protect the crust edges, instead of cutting strips of
foil and arching it around the crust, I did something else. I read to
make two large sheets of foil and make a + and lay it on the counter.
Place the pie in the center and then wrap the edges of the pie from the
outside. It was a lot easier and they didn't fall off!
As you can see, it leaked. I was nervous that if I undercooked and under-filled it, it would be runny and/or sunk in the center. Anxiety has its price with baking. The pie was wonderful (though I still think my strawberry rhubarb is still the best so far!).
Now Bake That!
My husband tells this joke (he says his grandpa said it): Do you think the rain will spoil the rhubarb? Not if it comes in cans. I don't get why that's funny. Then I googled it and found out its just a movie line. Um, still don't get it.
I love rhubarb crisp. Surprisingly, I had never had rhubarb pie. I was adamant that I needed to make one while it was in season. It makes me think of Garrison Keilor's Prairie Home Companion's bebop a reebop rhubarb pie. (I'm a Minnesota Native).
Recipe was from the All Recipes website:
Rhubarb and Strawberry Pie
I also used Barefoot Contessa's Perfect Pie Crust recipe.
Comments:
I didn't feel comfortable with the lattice, my dough kept ripping. I cheated. I just laid layers on top of each other. It's not as pretty, but honestly it didn't matter to anyone but myself.
The trick to using All Recipes is to read the comments. I mean read as many as you can. Thanks to these comments, I let the filling sit on my counter for two hours. Then I baked the pie for 10 minutes longer than the recipe requires. You will not be sorry because:
THE PIE WAS AMAZING!
I'm not kidding. My family ate all of it within 3 days. A record.
