Hey there!  Today I am so excited to talk about a little pie collab that I'm doing with a few of my blogger friends!  Nate, Erin, Kate, and myself are all sharing our favourite pastry recipes and a berry pie today.  Their names link to their blog posts, so please hop on over and give them some love!  The internet is so weird, but I love it.  And it is the coolest thing ever that I get to connect with and (make friends with!!) incredibly talented people!

For my pie, I chose a raspberry rhubarb situation.  I know that strawberry rhubarb gets all the love (and is a pretty awesome combo...you can find my strawberry rhubarb pie recipe here!), but I've been hearing good things about raspberries...so here we are!  I have to say that raspberries have 100% won me over, and add such a punch of flavour!  Strawberries are great, but can be a tad mellow for me.  

Also, not gonna lie.  We've been planning this collab for weeks and weeks.....and the entire time I thought we were posting on Monday, June 5th, since I never put it in my calendar properly.  Sooooo....that meant I was up baking late last night, and photographed it EARLY this morning.  Hahaha.  Unintentional procrastinating I suppose, as my life has been a crazy gong show since I'm still dealing with renos from my bathroom flood that happened way back in JANUARY.  Ugh.  I'm just going to go drown my feelings in pie now.  

raspberry rhurbarb pie

CRUST - from Jean Pare

Ingredients:

5 cups flour

2 tsp salt

1 tsp baking powder

3 tbsp brown sugar

1 lb lard (or vegetable shortening)

1 egg

2 tbsp vinegar

Cold water

Directions: 

1)  Mix together flour, salt, baking powder and brown sugar in a large bowl.

2)  Cut up lard and add to dry ingredients. 

3)  Using a pastry cutter (or a plain old fork works as well), cut in lard until your mixture is crumbly.

4)  Break your egg into a liquid measuring cup and beat well.

5)  Add vinegar to the measuring cup.

6)  Add very cold water to the measuring cup, until the mixture measures to 1 cup.

7)  Pour liquid mixture over flour mixture slowly, and stir.

8)  Use your hands to work the mixture together until it no longer crumbles apart.  

9)  Divide into 4 equal parts.  Each part will make one pie, so you can choose to use it all at once, store some of the dough in the fridge* for up to 2 weeks, or pop some of into the freezer for later!

*Your dough will need to chill for a minimum of 30 minutes.  Otherwise it will be too warm and soft, and won't hold it's shape when baked or be as flakey!

*If you do refrigerate your dough overnight (or for a few days), be sure to take it out for 30 minutes or so in in order to roll it out.  Otherwise it will be too stiff!

FILLING

yields: enough filling for a DEEP 9-inch pie plate

Ingredients:

6 cups chopped rhubarb

3 cups raspberries (I used frozen)

1 1/2 cups sugar (add a little more if you like your pie more sweet than tart)

1 TBSP lemon juice

3/4 tsp cinnamon

1 tsp vanilla

1/4 cup + 2 tablespoons flour

1 tablespoon cornstarch

Directions:

1)  Preheat your oven to 425 degrees F.

2)  Roll out dough to fit a 9-inch pie plate, and set aside.

2)  In a large mixing bowl, mix together rhubarb, lemon juice, sugar, cinnamon, flour and cornstarch.

3)  Pour filling into the pie plate, alternating with a layer of raspberries. *You can mix it all together, but I find that the raspberries get pulverized by the rhubarb.

4)  Roll out another piece of dough for the top.  I used a small heart cookie cutter to cut out a few shapes on top.  Get creative here!

5)  Brush a bit of water onto the edges of the pie, and press together to seal, and then crimp or press with a fork to make a pattern.

5)  Beat an egg well and brush on top of the crust for a beautiful shine and browning.  Sprinkle with a bit of coarse sugar for an added touch.

6)  Bake pie at 425 degrees F for the first 15 minutes.  Reduce oven temperature to 350 and continue baking for 40-45 minutes, or until the filling is bubbling well.

Allow to cool and set for a while before serving.  Serve with ice cream to take this to the next level!

*note: this filling is for a deep 9-inch pie dish - so if you use a shallower one you may have leftover filling.  Use this for mini pie or cook down on the stove and serve on ice cream.

Here are the full deets to our pie party!  

Nate - Blueberry Pie with a Brown Butter Crumble & Lavender Lemon No Churn Ice Cream

Erin - Strawberry Nectarine Streusel Pie

Kate - Peach Berry Pie

Happy pie making!

Kelsey