July

July

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:
Crust
1 box (15oz) Pillsbury Pie Crusts
*in the future homemade*

Filling
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
dash salt
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
~Kim~

18 comments:

  1. strawberry rhubarb pie is one of my favorite home-style pies!!! YUM! we grew rhubarb in wisconsin and we canned it like applesauce. it was SO yummy!!!

    ReplyDelete
  2. Your pie looks mouth watering. One of my favorite pies is strawberry rhubarb. You've got me wishing for rhubarb.

    ReplyDelete
  3. one word ( yummy ).. I yet to make a pie that does not fall a part..wink! Still trying and learning..

    ReplyDelete
  4. My mouth is watering! A slice of that pie with a scoop of vanilla ice cream......oh my!

    ReplyDelete
  5. What a great addition to my coffee! Sounds delicious, and I can smell the kitchen. Thanks for sharing your baking of pie!

    ReplyDelete
  6. Yummy, we used to have rhubarb growing out back. You can also use rhubarb to clean old pots that are stained and darkened.

    ReplyDelete
  7. The pie looks delicious, can I place an order for the weekend, LOL. I have four rhubarb plants that I need to plant in my garden...two of them I have had for two years and somehow they have survived in the pots even through the winter! I WILL be planting them later today or tommorrow, then next year I will have fresh rhubarb from my garden for cooking and freezing.

    ReplyDelete
  8. Yumm. Your pie looks tempting. I love rhubarb and I grow them. They are very hardy and come up early in the spring. Mine are starting to come up now.

    Rhubarbs freeze well. Just chop and freeze in quantities needed in the recipes. No need to add anything to them.

    Next week's pie sounds heavenly. JB

    ReplyDelete
  9. Well, pieday sounds much better then thursday!

    Thanks
    Leontien

    ReplyDelete
  10. Ooooh, good idea! I've been wanting to go through a cookbook and make all the recipes too, but I think your doing it with pies is the best idea! I've never tried Rhubarb either, I'm glad it's tasty!

    ReplyDelete
  11. Pioneer Woman featured a bunch of foods the other day, and one of them was a rhubarb upside down cake. I've stared and stared at it, wondering if I dared take a chance on rhubarb, and here you beat me to it.

    Pies every week is a great idea! I hope this trend continues. :-)

    ReplyDelete
  12. Oh glorious rhubarb...Hubs favorite!!! I love the fact that your goin' through the book...one pie at a time! Heeehehe!

    I got a kick outta both movies too.

    Your pie looks deliciously tasty.

    God bless and have a fantastic day!

    BTW: Happy Easter Giveaway...my place...ya'll come!!! :o)

    ReplyDelete
  13. Kim - now you see why I started the popcorn cookery blog! It's sooooo tempting to make every recipe in a book!

    ReplyDelete
  14. This looks so delicious Kim, and would you believe I have never tasted Rhubarb pie, but have wanted to for a very loooong time. I have even wanted to grow it,and why?.... since I don't know what it tastes like. lol
    Enjoy your evening,
    Hugs,
    Sue

    ReplyDelete
  15. What a great idea! I've never cooked rhubarb either. My mom never cooked it, and I guess that's why I haven't. I seem to cook mostly the things I grew up and loved.
    I look forward to reading about more of your "tries". :-)
    Blessings,
    Marcia

    ReplyDelete
  16. Kim, it all looks just delicious...I LOVE rhubarb!! Fun post!!

    ReplyDelete
  17. I think rhubarb might be a New England thing...I love rhubarb pie, home made rhubarb sauce warm over vanilla ice cream, yummy! and of course rhubarb strawberry jam which I put up every summer. Plant some rhubarb in your garden and I guarantee it will thrive. I dug mine from my mother's Island garden and it has lived in it's present location for twenty nine years!

    ReplyDelete
  18. Thanks for sharing the recipe :-) Ive never cooked with rubarb either, but have always wanted to so I think when I get a veggie patch going it will be 1 of the first things in.

    ReplyDelete

Thank you so much for visiting my blog.
Think of this as coming onto my porch and having
a visit.