18 April 2012

Bake 52: Strawberry-Rhubarb Pie (minus the rhubarb)

I looked for rhubarb.  None.  I asked for rhubarb.  None.  What's a girl to do?  Make Strawberry-Rhubarb pie, sans the rhubarb.

Double pie crust.  Slightly flatened, wrapped in plastic, and placed in the fridge for 1 hour.

Wash your berries.  (If I had rhubarb, they would be included in this shot.)  And, since I wasn't including the rhubarb, I would have needed lots more berries, but I was feeling lazy, so that's when I decided to make 5 little ramekin-sized pies.  They're pretty cute, just wait.

I wanted to stick in this picture of my handy-dandy tool that I used to de-stem my strawberries.  Not necessary, but sure handy.  I like it.

Cut the strawberries.  The recipe said to cut them into fourths, but I did most of mine a little smaller than that.  Then I sprinkled these berries with sugar, and let them sit for an hour, stirring randomly.  The sugar "leaches" the water/juice from the berries so that they won't be too juicy in the pie.  We don't want any soggy-bottoms.  (hee, hee.)

Pie dough rolled out.  Since I was doing 5 small pies, I didn't care about the overall shape of the dough.

I used a small-ish plate to cut around for the pie crust tops and bottoms.

There's the bottom crust.

There's those berries again.  Look at all that liquid that "leached" out.  (This is fun.  See if you can use "leached" in normal everyday speech.  Such a random word.  Leached.  And so visual.)

Add some cornstarch, salt and vanilla, oh, and a little juice that "leached" out.  Stir that up.

Place into the pie crust.

Vent the top crust.  Place on top, and cut around, leaving about 1/2" from edge of pan.

I tried a couple of different edges.  On the left... I cut closer to the edge and just pressed top and bottom together with the tines of a fork.  On the right... like the book instructed; after leaving 1/2" from the pan, tuck the top crust under the bottom.  Press together slightly and then flute the edges.  Looks a bit large on this little pie, but kind-a cute anyway.

There it is, out of the oven.  Mmmm.

And another one.

And what's pie without ice cream?

This was a yummy pie.  I wish I had been able to find rhubarb.  We had rhubarb a lot growing-up.  Maybe next time.

For the full recipe, hop over to Valerie's blog.


Valerie said...

What a great idea to make little pies. Thanks for making the pie even though you couldn't find the rhubarb!

Jen said...

WOW! Those look suburb! I want to pop over and leach one right out of the kitchen. {Did I use that right?? I really tried!!} :) Beautiful pies! I can't wait to grow some rhubarb this summer myself and try the authentic recipe!

Amanda said...

HOLY COW! These look amazing! Making my mouth water!

Michelle said...

Yum! Love how they turned out! They look amazing! I am definitely going to work leach into a conversation tomorrow!

Jennifer O'Neal said...

Like everyone said, what a great idea! How was the pie without the rhubarb? It looks like it tasted delicious.