Wednesday, April 20, 2011
It's Pieday! oops Thursday
A couple of movies I really liked was Julie & Julia and
A movie called Waitress. I liked Waitress just because all of the
pies. Ever since I have had this crazy desire to start at the beginning
of a cook book and make every recipe in it. The other day I was
digging around in my cook books and I ran across this.
As I looked through it there are so many I would love
to try that I thought is why don't I just start at page one and work
my way through the whole cookbook.
So my first pie was called Rhu-Berry Pie
I had an idea what rhubarb looked like, but I have
never eaten it or cooked with it and I had to wait
a week because they didn't have it at the grocery store.
(note to self, start growing it.)
I didn't know how much I needed for two cups so I guessed. ( 3 stalks made two cups.)
Then I read the recipe over and over to make sure all
I did was cut it in pieces.
It turned out nice and I liked the tartness from the rhubarb and
how it mixed with the blueberries.
I think the only thing that would have made this pie better would have
been making my own crust. I wanted to follow the recipe exactly as it said,
since this was my kick off pie. The recipe called for coarse ground sugar which
I will be getting just because it looks prettier.
Here is the recipe:
1 box (15oz) Pillsbury Pie Crusts
*in the future homemade*
2 Cups fresh or frozen cut-up rhubarb
2 cups fresh blueberries ( I used frozen)
3/4 cup sugar
1/4 cup flour
1/8 teaspoon ground nutmeg
2 teaspoons milk
1 Tablespoon coarse sugar, if desired
1. Heat oven to 400 degrees. Make pie crusts as directed.
2. In large bowl, mix filling ingredients except milk and coarse sugar.
gently toss to mix. Spoon in lined pie plate.
Cover pie with the other crust. brush with milk and with coarse sugar.
Cover edges of crust with 2 to3 inch pieces of foil to stop excessive browning.
Remove foil the last 15 or 20 minutes of cooking.
3. Bake 42 to 46 minutes until filling bubbles in middle and crust is golden brown.
Cool on cooling rack at least 1 hour before serving.
This has the recipes from a Pillsbury bake off so I am looking forward to making those.
My family when I asked them what they thought, they were excited to get to
eat the tries. I thought I would rate these as I go,
This was a good pie, and it won't go to waste, but I don't
know if I would fix it again. I did like rhubarb though. I liked
the color but I think I would like a different kind of berry with it
rather than blueberry.
Next week Coconut-Pecan Chocolate Pie
It should be fun and since I am only making one, it won't
change my girlish figure...much.
Happy Pie day