Rose is slowly converting me to be a lover of all pies now. Before we started this bake-a-long, the only pie I make is her apple pies from The Pie & Pastry Bible. Now I see all kinds of pies in my future repertoire, including this one.
This is a fantastic pie. I can't taste the rhubarb in it, only blueberries so it is a bit strange why we use rhubarb. I wonder why Rose add rhubarb in this pie. Is it maybe to cut the sweetness down? I can imagine if it's all 100% blueberries it will be too sweet and perhaps I'd have to cut the sugar if I don't use rhubarb. It doesn't really matter I think because it tasted really good. When I make it next time I will use rhubarb again if it's the season. I also love that I can use frozen blueberries, since I happen to have a stash of them in my freezer for some reason.
This is kinda a short post with a lot of photos and not a lot of words. But I don't have much to say about this pie. It's awesome. Enjoy the step by step photos :).
Step by step photos:
Renegade method again. Flour, sugar, salt, and cream cheese in a bowl.
After blending them by hand.
After adding cider vinegar and heavy cream.
The dough then went into the fridge to rest for several hours. Later in the afternoon.
Rolled out dough.
I really must try Rose's method of pie dough cutting and putting over the pie pan. Next time! Mine's kinda messy-looking.
Leftover dough for lattice top.
Frozen blueberries and rhubarb.
Filling after being cooked slightly and cooled.
I didn't have enough dough to make a 5 stripe lattice so here it is 4 stripes. I think I could have made the stripes narrower and then I would have enough.
I had a tiny bit of dough leftover for little leaves though :).
The pie baked for 45 minutes.
Alpha Bakers is a group of bakers who are baking through The Baking Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of the group at Rose's Alpha Bakers.
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