Blueberry Rhubarb Pie

Salam bersiaran lagi hari ni,

Semenjak duduk kat bumi UK ni memang dah bercita2 nak buat resipi yang guna rhubarb ni sebab selalu tengok kat dalam website mat salleh je. Geram pulak tengok colour rhubarb tu bila dimasak, pink2 dan kemerahan je. Tapi sebab tak sabau punya pasal dan lagipun kawan kat Australia pun siap duk pesan suh cuba resipi rhubarb ni, gi lah jugak mencari. Akhirnya jumpa lah jugak cuma rupanya tak secantik macam yang tengok kat blog2 mat saleh tu mungkin sebab sekarang ni winter so bukan musim dia lah gamaknya.

Memang kebiasaannya rhubarb ni diorang guna untuk buat pie or crumble je. Ada jugak yang buat muffin or cheesecake. So since ni lah first time nak buat, so kita cuba buat pie dulu. Itu pun tak letak dia saja, kita combine ngan buah blueberry sikit n some strawberry.

Ok, resipi ni cut n paste je dari blog Dessert For Breakfast ni. Kalau singgah kat blog dia ni memang buleh nangis ler tengok resipi ngan gambar2 yang memang cun giler. So, since this is a tested recipe, so kepada sesiapa yang nak mencuba memang sangat digalakkan hee... tapi kalau takde rhubarb pun takpe, letak je lah apa2 jenis buah berry pun boleh je.


For pastry:
2 cups AP flour
1/4 tspn salt
2/3 cups butter, cold
6-7 Tbspn ice cold water

For filling:
12 oz. rhubarb, chopped into small, 1/2" chunks
1 lb. blueberries
freshly grated zest of 1 orange
3 Tbspn orange juice
1/2 cup (100 gr) sugar
4 Tbspn corn starch
1 egg yolk
1 Tbspn heavy cream, and more for serving
turbinado sugar 

Method :

1. Combine the flour and salt in a bowl.
2. Using a pastry cutter, cut the cold butter into the flour, until the size of small peas.
3. Gradually add the water, 1 Tbspn at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
5. Preheat oven to 400 degrees F.
6. Remove the dough from the refrigerator and roll it out, about 1/8" thick. Place dough into the pie plates (preferably springform), reserving the leftover dough for the lattice top. Keep the prepared dough cold.
7. To prepare the filling, combine the chopped rhubarb, blueberries, orange zest and juice, granulated sugar, and corn starch in a bowl.
8. Spoon the filling into the pie crusts. Top with cut strips of pastry.
9. Whisk together the egg yolk and 1 Tbspn of heavy cream. Brush the egg wash lightly over the lattice crust. Sprinkle generously with turbinado sugar.
10. Bake for 400 degrees F for about 45 minutes. If the tops start to get brown, around 30 minutes, place a layer of foil over the pies and continue to bake until the rhubarb is cooked through.
11. Remove and let cool. Serve with a splash of heavy cream ( I serve with creme fraiche)

Alhamdulillah, huh..kenyang. Memang sedap, makan sekali, mesti nak lagi. Tak caya boleh tanya bebudak kecik kat rumah ni..(lagipun bebudak kan memang suka benda2 manis gini :)). Selamat mencuba.