Tuesday, May 05, 2015

The Baking Bible: Blue-Rhu Pie

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!







11 comments:

  1. I like the name Blubarb! That's a great name! Your pie looks great and I can see that flakey crust esp. the last photo.

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  2. Blubarb! Clever and better. Your pic looks delicious. Mouthwatering actually.

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  3. This is a beautiful pie!!! Just gorgeous. You got the lattice down pat. I had to take the foil off for it to finally finish browning. Martha Stewart has a trick of brushing the extra flour off of the crust while rolling with a pastry brush leaving just a light coating. I love the name Bluebarb.

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  4. Yes to blubarb. It sounds less medicinal than BluRhu. Clearly, there's a perfect time to remove the foil shields to get the just-right amount of browning. Let's vow to move still the same general speed in our quest for pie crust perfection (a slowish speed) so that one of us does not outshine the others.

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  5. Your Blubarb is a winner! Beautiful lattice and look at the flakiness!...Yum.

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  6. your pie crust look so flaky, buttery and yummy, I love how you changed the name to "Bluebarb Pie." much easier to say....:-) which brand of pastry flour you used ?

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  7. Bluebarb - Yes! Love it. I also love the way your pie turned out. The puddles of oozing fruit juice bubbling over the crust is one of the best sights ever. Beautiful. If you get a chance, I'd love for you to visit my BluRhu post.

    Patricia @ ButterYum
    http://www.butteryum.org/roses-alpha-bakers/2015/5/7/mini-blurhu-pies

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  8. Thanks for stopping by Simply Bake Jen! I agree with everyone else that your pie crust looks flaky and delicious. Where did you get your pastry flour and what brand did you use? I don't know how my pie crust tasted but by looking at it, I could tell that it was not flaky. Loved your post!

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  9. Hi peeps,

    I used Bob's Red Mill pastry flour. One of you awesome bakers used it last time we made our and that gave me the idea (sorry I can't remember who).

    Thanks for all of your comments!

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  10. Clever you! It does look lovely and flaky. I think my pastry is getting better too but not as much as yours. Maybe I should cave and try pastry flour.

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