5/05/2017
Blue-Rhu Pie
(for pie crust)
9 T unsalted butter, cold
1 3/4 cups plus 2 T all purpose flour
1/4 t plus 1/8 t fine sea salt
1/8 t plus 1/16 t baking powder
1/3 cup plus 1 T cream cheese, cold
2 T plus 1 t heavy cream
2 1/3 t cider vinegar
(for filling)
1/2 cup plus 1 T sugar
1 T plus 2 1/4 t cornstarch
1 t lemon zest, finely grated
a pinch fine sea salt
1/4 cup water
1 1/4 cups blueberries
2 1/4 sups rhubarb, cut into 1/2" pieces
>how to make<
(for pie crust)
9 T unsalted butter, cold
1 3/4 cups plus 2 T all purpose flour
1/4 t plus 1/8 t fine sea salt
1/8 t plus 1/16 t baking powder
1/3 cup plus 1 T cream cheese, cold
2 T plus 1 t heavy cream
2 1/3 t cider vinegar
(for filling)
1/2 cup plus 1 T sugar
1 T plus 2 1/4 t cornstarch
1 t lemon zest, finely grated
a pinch fine sea salt
1/4 cup water
1 1/4 cups blueberries
2 1/4 sups rhubarb, cut into 1/2" pieces
>how to make<
(for pie crust)
*Cut the butter into small cubes.
*Wrap it in plastic warp and freeze it until frozen solid, at least 30 minutes.
*In a gallon size re-closable freezer bag, place the flour, salt, and baking powder and freeze for at least 30 minutes.
*In the food processor, place the flour mixture.
*Cut the cream cheese for 3 or 4 pieces and add it to the flour.
*Process for about 20 seconds, or until the mixture resembles coarse meal.
*Add the frozen butter cubes and pulse until none of the cubes is larger than the size of peas.
*Remove the cover and add the cream and vinegar.
*Pulse until most of the butter is reduced to the size of small peas.
(The mixture will be in particles and will not hold together.)
*Spoon it into the plastic bag or, wearing latex gloves, empty it onto the counter.
*Hold either side of the bag opening and alternate using the heel of our hand and your knuckles to knead and press the mixture, from the outside of the bag, until most of the mixture holds together in one piece.
*Cut open the bag and empty the dough onto a large sheet of plastic wrap.
*Use the plastic wrap to finish kneading together the dough just until it feels slightly stretchy when pulled.
*Divide the dough into 2/3 and 1/3.
*Use about 9.5 oz. for the shell and the rest for the lattice, flattening the smaller part into a rectangle.
*Wrap each piece and refrigerate for 45 minutes or up to 2 days.
*Remove the dough for the bottom crust from the refrigerator.
*On a floured pastry cloth, pastry mat, or between two sheets of lightly floured plastic wrap, roll the bottom dough into a 1/8" thick disc, 12" in diameter or large enough to line the bottom of the pie plate and enough to turn about halfway under the border.
*Lift the dough from time to time and add flour as necessary to keep it from sticking.
*Before measuring the dough, make sure to lift it from the surface to allow it to shrink in so that it does not retract when set in the pie plate.
*Use the expandable flan ring, or a small sharp knife with the cardboard template as a guide, to cut a 12" disc of dough.
*Layer the scraps on top of the refrigerated dough for the lattice crust.
*Transfer the dough to the pie plate, easing it into place.
*Turn under the dough so that it is even with edge of the pie plate.
*Cover with plastic wrap and refrigerate for a minimum of 30 minutes or up to 3 hours.
(for filling)
*In a medium saucepan, stir together the sugar, cornstarch, lemon zest, and salt.
*Stir in the water, then the blueberries and rhubarb.
*Let the mixture macerate for at least 15 minutes.
*Over medium heat, stirring constantly, bring the mixture to a boil.
*Simmer for 1 minute, stirring gently.
*Scrape the mixture into a bowl and let it cool completely at room temperature or refrigerated.
*Transfer the mixture to the dough lined pie plate, making sure to distribute the blueberries and rhubarb evenly.
(for topping)
*Roll the second disc of dough into a 10 1/2" x 8" oval (about 1/8" thick) and cut ten 3/4" strips, using a ruler and the pastry jagger or pizza cutter.
*Make the lattice pattern, using 10 strips.
*Use sharp kitchen scissors to trim the strips to a 1/2" overhang.
*Moisten under the ends of each strip with water and tuck the overhang under the bottom crust border, pressing down to make it adhere and to keep the border from being too thick.
*Refrigerate the pie for at least 30 minutes, loosely covered with plastic wrap.
*Just before baking, if a crunchy and sparkling effect is desire, sprits or brush the lattice with a little milk or water and dust it lightly with granulated sugar.
(for baking)
*45 minutes or longer before baking, set an oven rack at the lowest level and place the baking stone or baking sheet on it.
*Place a large sheet of nonstick aluminum foil or foil lightly coated with nonstick cooking spray on top of the stone to catch any juices.
*Preheat the oven to 425 degrees F.
*Place the foil ring on top of the pie to protect the edges from over browning and set the pie on the foil topped baking stone.
*Bake for 15 minutes.
*For even baking, rotate the pie halfway around.
*Continue baking for 15 to 25 minutes, or until thickly bubbling all over and the center is slightly puffed.
*Cool on a wire rack for at least 3 hours before cutting.
*Serve warm or at room temperature.
-serves 6 to 8-
Note: This recipe came from "Baking Bible" by Rose Levy Beranbaum.
Labels: blueberry rhubarb pie recipe, fruit pie recipe, pie crust recipe, pie recipe
