Oh, rhubarb, how I love thee. I must admit, I had never cooked/baked with fresh rhubarb until last spring when I bought some on impulse from a cute little farm stand right outside of the entrance to Lower Treman. I constructed a savory galette with red wine ripened goat cheese, vermouth and fresh thyme. It was delightful and a fun exploration into the savory possibilities of rhubarb.
This season I decided to go a bit more traditional and bake pies with some of the absolutely gorgeous rhubarb that I bought at the Farmer’s Market last week. Instead of pairing the rhubarb with strawberries, I decided to sample it’s sour sweetness with other berries! I made both a raspberry and a blueberry rhubarb pie! Both were incredible but if I had to choose a favorite, the blueberry rhubarb was the winner for me!
Now, if only my kitchen had a pie-window…
Blueberry/Raspberry Rhubarb Pie
For the Dough:
Pate Sucree recipe adapted from Michael Ruhlman, makes one 9 inch pie shell and lid or two 9 inch tart crusts
- 12 ounces flour
- 8 ounces butter, cut into small pieces, frozen
- 2-4 ounces cold buttermilk
- 2 tablespoons sugar
- 1/2 teaspoon salt
In a large mixing bowl, whisk together the flour, sugar and salt to remove any lumps. Add the frozen butter and pinch and squeeze the butter into the flour with your hands until the butter pieces are no larger than peas and the mixture resembles coarse meal.
Add in the buttermilk and work in with your hands until all of the flour is absorbed. You may or may not need the whole 4 ounces. If the flour isn’t fully incorporated, you can always add more buttermilk bit by bit. If the dough feels wet and tacky, you can always add more flour. When the dough just comes together, transfer to a sheet of plastic wrap, pat out into a wide circle and refrigerate for at least half an hour.
For the Filling:
- 2 cups rhubarb, thinly sliced
- 2 cups berries, quartered strawberries, blueberries or raspberries, whatever you like!
- 1 cup sugar
- 2 tablespoons honey
- 1/4 cup all purpose flour
- quarter of a lemon, squeezed
- small pinch salt
In a large bowl, combine the sugar, honey, flour, lemon juice and salt and whisk together until it resembles wet sand. Add in the rhubarb and berries and gently fold into the dry mix to coat. Try not to moosh the berries.
Preheat your oven to 425 degrees.
Retrieve the dough and cut in half, placing one half of the dough back into the refrigerator. Roll half of the dough out to a 10 inch circle with a 1/4″ thickness and press into your pie pan, preferably glass! Crimp the overhang of the crust using your pointer finger and thumb to press the dough around your knuckle on the opposite hand. When the dough is pressed in and crimped, place in the freezer while you roll out the other half of the dough.
Roll the other half of the dough out to make another 10″ circle with a 1/4″ thickness but this time cut the dough into at least six strips to form the lattice top. You can make your strips thin or fat, whichever you think looks nicer! Lay the strips out onto a plate and place back into the refrigerator while you fill your pie.
Retrieve your crust from the freezer and gently pour in your filling. Lay the strips of dough that you cut for the lattice top over the filling, three going horizontally and three going vertically. Gently pick up the ends of strips and tuck other ones under, leaving some on top to form a woven pattern. Trim any ends of the strips that hang over the edge of the pie plate. If you like, sprinkle the dough on top with a little extra sugar for a nice, glistening crunch! Place the assembled pie into the freezer for 5-10 minutes before baking, cold butter won’t spread in a hot oven and will hold the shape of your lattice much better during the bake!
Bake at 425 for 45 minutes, until golden brown on top and the filling has cooked down and coagulated!
Let cool 30-45 minutes before slicing into it, I know it’s hard!! Just stand over it and huff it’s magical aromas until its time to eat!