I really love making pies. It seems that a lot of other people do it and pies (specifically lattice crusts) are becoming the next "thing". There are some people out there that are putting out some crazy pie crust designs with all kinds of shapes and cutouts and decorations, which is awesome! I almost always see pictures of the pies pre-bake because that's when the design looks best, obviously. I'm so curious to see the after shot because sometimes the decorations that look so awesome pre-bake don't always look great after-bake.
There's also something to be said for a nice simple lattice. I didn't really do a simple lattice here, but that's just me having fun and playing around! Don't feel like you need to get cray cray with your lattice and spend time fussing and fiddling with your dough. Just 'cause someone else is doing it, doesn't mean you have to. Your pie doesn't have to dress up, it can just be hanging out in sweats and flipflops, you know? Doesn't mean that pie is any less beautiful than the fancy latticed pie. All pies are equal, guys. Just let the pies do what they want.
Man, the writing on this blog is going downhill fast....
Regardless of what your pie crust looks like, it's the inside that counts. There's nothing quite like a pie to celebrate the fresh fruits (and veggies 'cause rhubarb is a veggie) of the season, so if you have some great ingredients then you're set! A bit of pastry, a bit of sugar, and some time in the oven to bring it all together and you've got the perfect way to serve basically any berry or fruit.
Pie Crust
Recipe from Dahlia Bakery Cookbook
350 g pastry flour
100 g all-purpose flour
2 tablespoons sugar
1 tablespoon kosher salt
226 g unsalted butter, freezer cold, cut into 1/2 inch dice
60 g vegetable shortening, freezer cold, cut into 1/2 inch dice
114 g water, ice cold
2 teaspoon distilled white vinegar
Filling
700 g fresh rhubarb, cut into 1/2 inch pieces
135 g light brown sugar
120 g granulated sugar
25 g all-purpose flour
1 lemon, zested and juiced
2 g vanilla paste
Eggwash
Coarse sugar
For the pie crust, combine the flour, sugar, and salt in an large bowl. Add the cold butter and shortening and pinch the butter and shortening between your fingers until the mixture look shaggy and the pieces of butter are slightly smaller than peas.The butter pieces should be the size of small peas.
Put the ice-cold water and vinegar into a measuring cup and stir to combine. Add the water-vinegarto the flour-fat mixture and gently knead, but do not let the dough come together.
Scrape the sides and bottom of the bowl to make sure there are no pockets of dry ingredients. Squeeze a small amount of dough in your hand. The dough should come together in a clump. If it’s too dry, add a little more water a few teaspoons at a time.
Remove the dough from the bowl, shape into two flat circles, wrap in plastic wrap, and refrigerate for at least 2 hours.
Unwrap one disk of dough and place it on a lightly floured surface. Using a rolling pin, roll the dough out to about 12 inches in diameter and about 1/8th inch thick. Transfer the dough to a 9-inch pie tin and gently press the dough into the sides of the pan. Trim the excess dough to a 3/4th to 1 inch overhang.
If you wish to make a lattice top, take out the second disk of dough from the fridge. Roll the disk out in a roughly rectangular shape to a thickness of 1/8th inch. Using a ruler, cut your strips. If you want a braid, cut three thin strips and gently braid them together. Transfer to a parchment lined baking sheet. Place in the fridge.
Chill the dough-lined pie tin while you make the filling.
For the filling, in a large bowl, combine the rhubarb with the lemon juice, zest, and vanilla paste and toss to coat. In a separate bowl, combine the sugars and flour and stir. Pour the dry mixture over the rhubarb and gently toss to combine.
Remove the dough-lined pie tin and pour in the rhubarb filling.
Remove the dough strips from the fridge and create your lattice. If the dough begins to warm too much, chill both the strips and the pie in the fridge for 5 to 10 minutes. It is essential to only work with the dough when it is cold and firm (but not rock hard). Once the lattice is complete, fold the overhang under itself.
Chill the pie for 15 minutes. Meanwhile, preheat the oven to 425 F.
Brush the top of the pie with egg wash and sprinkle generously with coarse sugar.
Position a rack in the lower third of your oven. Place the pie on a baking sheet on the rack and bake for 20 to 25 minutes. Transfer the pie to a rack in the center of your oven, lower the temperature to 350 F and bake for a further 45 minutes to 1 hour.
Remove from the oven and let cool on a wire rack until cooled completely, about 2 hours. Serve at room temperature or reheat in a 350 F oven for a few minutes.
