Monday, May 28, 2012

What's Baking?: Berry Rhubarb Pie

I'm back!  I hope you enjoyed Brownie's contribution to last month's What's Baking? challenge!  This month, the challenge was to bake something using seasonal ingredients, chosen by Adventures in My Kitchen.  This was actually pretty simple for me, because I recently signed up for a CSA through Horse and Buggy Produce!  Every Wednesday, I get a box of fresh, local, seasonal produce delivered straight to my doorstep!  And because of it, I have tried kale, Swiss chard, bok choy, and a whole host of other yummy vegetables for the first time!  When last week's box arrived, I received rhubarb and some frozen blackberries from a previous year's harvest.  That was all the inspiration I needed!  I've never made a rhubarb pie before, and the boyfriend said that he had a great recipe, so he and I tackled this one together!  There wasn't a whole lot of rhubarb in the box, so we adapted his recipe to use some berries in it, too.  It turned out deliciously!

Berry Rhubarb Pie (from Andrew, original source unknown)

  • Your favorite double pie crust recipe (or two store-bought refrigerated pie crusts if you're starting this project at 9 pm on a weeknight)
  • 4 Tbl. butter, divided
  • 6 Tbl. flour, divided
  • 1 c. sugar, divided
  • 2 c. chopped rhubarb
  • 2 c. assorted mixed berries (we used blackberries, blueberries, strawberries, and raspberries), drained of excess liquid if they were previously frozen
  • 2 eggs, beaten

Preheat the oven to 450* F.  Put one of the pie crusts into the bottom of a 9" pie plate.  Melt 2 Tbl. of the butter, and lightly brush the crust with it.  You may not need the full 2 Tbl.  Chill the crust.

Combine 2 Tbl. of flour with 2 Tbl. of sugar.  Sprinkle over the chilled pastry.  Mix the rhubarb and berries together, and then mound them in the crust.  Mix the remaining flour and sugar with the eggs, and pour this mixture over the rhubarb and berries.  Dot with the remaining 2 Tbl. of butter.  Fit the top crust over the bottom one, trimming and sealing the edges.  Make sure to cut steam vents!

Bake the pie in the preheated oven at 450*F for 15 minutes.  Shield the edges of the pie with foil or a metal pie shield.  Drop the temperature to 350*F, and continue cooking for another 45 minutes, or until crust is golden brown and the filling is bubbly.  Enjoy a new way to get your vegetables!

1 comment:

  1. I love when I'm able to adapt a recipe using a mix of ingredients I have on hand. Thanks for submitting this to What's Baking!