Rhubarb Pie

Most pie crust recipes are as simple as their list of ingredients. But in their simplicity, they leave out the important parts like keeping everything cold and/or assume that everyone has a food processor. I’ve tried to make pie crust a number of times and never gotten it right. Once a chef friend even gave me a private lesson, which definitely cleared up a lot of confusion about what it should look and feel like, but I still couldn’t replicate it on my own.

Then I saw this video on Slate, which goes through the process step-by-step. It gave me some confidence and inspired me to take this on as a summer challenge.

Strawberry rhubarb pie

My first attempt was strawberry-rhubarb using the small but delicious rhubarb plant I got from my grandparents years ago. The second was strawberry-blueberry-raspberry and the third remains to be seen but I’m hoping to make one for tomorrow’s BBQ.

Berry pie

I really wanted to learn how to make the lattice top, which turned out to be crazy easy. YouTube really is the best.

Strawberry rhubarb pie

And for the first time ever, I made a crust that had delicate, flaky layers. It’s still not perfect, but I think now I can get this thing down.


Another side project (but one that is much much less challenging) is making more ice cream in the machine we got for Christmas. I made a batch of vanilla to go with the pie. So good.

Happy Fourth to those of you celebrating!

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