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We were invited to a party and as always I bring a desert. I wanted to make something different. It’s usually always chocolate cake, my specialty!  : )
I happened to see the rhubarb that came with our house and has continued to grow every spring. Memories of my childhood came to mind. We used to pick rhubarb and dip them in a cup of sugar to offset the sour taste. Rhubarb pie it was! I really had a fun time making it and hopefully I’ll have a reason to bake another one soon. Yummy! Below is the recipe I found and have saved, because it turned out swell. I have also made a pie with a mix of apples, blueberries, blackberries and raspberries. Highly recommendable as well.

Basic Piecrust
Makes top and bottom for a big pie
3 cups flour… Read More
1 tsp. salt
1 tbs. sugar
1 cup butter
1 egg
6+ tbs. cold water

First cool your betal bowl and mixer in the freezer for about 10 minutes.

Put flour, salt, sugar and butter (cut into chunks) into a mixer, until mixture resembles coarse meal. Beat egg in a cup and add water. While processing, pour liquid in gradually, mix 30 seconds at most. Divide dough into two parts, wrap each in wax paper and chill one hour, or freeze ten minutes. Keep extra crust on hand for another use.

Filling
5 cups rhubarb, sliced
1 ¼ cup sugar
¼ cup minute tapioca
2 tsp. finely grated orange zest

Mix and let sit for 15 minutes to bring out the juices.

Roll out a crust and drape over the filling.
Serve with vanilla ice cream and enjoy! M m m m m… : )

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