06 June 2014

It's time for rhubarb pie!

...and whatever else you can fit in there!  I chose blueberries this time, but you could swap in an equal amount of strawberries, raspberries, or apricots (trust me, I've vetted them all) in this recipe.  And the pie crust is a noble thing to make yourself, but there's no shame in purchasing a roll-out refrigerated crust from the grocery store. It's summer, after all, and you need to save your energy for making mojitos.

Rhubarb-something or other Pie

Two pie crusts
1 1/4 cups sugar 
1/3 cup flour 
1 cup fresh blueberries (or strawberries, etc.)
2 cups fresh rhubarb, cut into 1" pieces 
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 tablespoon butter 

Roll out a pie crust and line a greased pie plate with it.  Poke it with some holes, line the bottom with dried beans, and bake at 450F for 10-12 minutes, or until it starts to firm up. 

Meanwhile, combine the rhubarb and sugar in a bowl and allow to sit until it gives off its juices.  Then stir in the spices, flour, and blueberries or other fruit you're using.  When the crust is ready, pull it out of the oven and pour this mixture into it, smoothing it out so it's even.  Dot with little squares of butter and lay the other crust on top, cutting some vent holes in as creative of a way as you dare. You can also dust the top crust with a little turbinado sugar if you want. Pinch the top and bottom crusts together and put it back in the oven, this time baking at 375F for 45-50 minutes or until the crust is as golden as you like. Cool thoroughly before cutting.

If the outer edge of your crust gets too brown, I like to use these little guys, which accommodate any diameter of pie and can be used over and over again.