I love to bake. I started cooking and baking around ten. I remember my Grandma Gregson visiting up from Alberta one time when I was in eighth grade, and her giving me pie dough tips while I made a pie.
My grandpa Gregson, who I never met, was a baker when my dad was a child. I like to think I got this love from him. My dad loves baked goods, and like it or not - so do I. We are a family who on family night, got in the car, and drove to the bakery. (or other yummy establishments - and I wonder why I'm so Chub-a-rella?)
My dad would say, "What!? Where are we going. Oh no, the car is taking over. It's driving on it's own. It's driving to Baskin' Robbins" Or The Ranch Drive-in, or Hillcrest Bakery, or where ever there was something yummy to eat.
Being from Canada, there are always a few things my dad likes that not a lot of others do. Like Butter Tarts, Mincemeat pie, or Nanimo Bars. (I'll put some recipes of these up later - they're SOOO good. Except for Mincemeat pie. Woof) He also likes Rhubarb pie - as do I.
A lot.
So, for Memorial Day I got a special request for 'Rhubarb Pie and homemade Potato Salad.' (I'll post the potato salad recipe soon - even if you think you don't like potato salad, you'll love this one)
It's Rhubarb season here. But with only one plant each, my dad and I had to combine our 'harvest' to make our one pie. Aren't the leaves amazing? I think they're the most beautiful foliage.
Here's the dough recipe and some tips on baking. This is my favorite dough, but you have to be pretty exact or it's a bomb. Weird; I know.
2 1/2 cups flour
1 tsp salt
1 tsp sugar
2 sticks of butter, cold and cut into small pieces
1/3 cup water
Combine the flour, salt and sugar in your food processor; mix. Put the pieces of butter in, mix for 10 seconds. (here is where you have to be exact! No more than 10 seconds.) It should look like corn meal. Now add the water, a little at a time, just barely mix - just enough to get wet. I usually use the whole amount of water. Now dump the mixture on the counter. It will be quite crumblie, it's okay. Start pressing it together - you should have enough water in there to, once you start shaping it, will stick together just fine. You should be able to butter chunks as well. (mmmmmm, butter chunks) Now divide the dough in half and make two flat circles out of it. (like 3/4 in. by 4 in.) You will be wrapping these in saran wrap and chilling in the fridge for an hour or so. Don't forget that they need to come back to near room temp to roll them out, so plan accordingly if you're on a schedule.
Roll out the pie dough with flour. Not too much, don't forget that the more you handle dough and the more flour you use, it will become tough and less flaky. (less flaky, like me-haha) Roll out both circles. Put one in the bottom of the pan and prick with a fork. (this prevents air bubbles) You can use the second as the top, or try a lattice top.
To do a lattice top, like the one above, roll out your dough and use a ruler and a pizza cutter to make one inch strips. (oh yeah, baby - it's too good not to taste!) Pinch the pieces one inch apart on one edge of the pie - once the filling is in, of course. Weave in the other pieces going the other way, over under over under. Clean up the edges by crimping with your thumb and fore finger pressed to into your other thumb.
I always put foil around my edges for the first half of the baking time. Just tear three small sheets and gently crunch them around. Take these off halfway through - careful, they're hot. (like me! - again, haha) You'll always get a perfect crust if you do this.
Can you smell it yet? Oh my. Someone help me. I've been on the wagon 11 days and my mouth is seriously watering just looking at the pictures. Imagine poor little me making this - and only enjoying the smells. Mmmm. It's okay. I know what pie tastes like, and thin takes better. Or so I hear; I've never actually experienced thin - but it sure looks good.
Whah-la!
Need I say more?
1 comment:
I have never liked rhubarb pie but I think I could eat that one :)
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