Another berry pie for the Alpha Bakers this week. This time, blueberries are mixed with rhubarb to make a berry pie with a slightly tart background. Mark and I are calling it the "Bluebarb Pie." I was hoping for a more prominent rhubarb flavor, but considering I generally dislike berry pies but have enjoyed this one is no minor compliment.
The main take away for me about this week's project was the pie crust. I have had a lot of trouble producing a tender and flaky cream cheese pie crust but finally I think I am getting somewhere. I used pastry flour which I think was the big game changer. Also, when the dough got sticky as it always does during rolling, I just sprinkled a little more flour on it, duh. It was flaky! It was tender! However, it wasn't as buttery as I would have liked. It didn't brown underneath the foil ring protecting the crust from overbrowning. More work to be done, but finally some inroads. Yay!