I am such a pie person. Cake? Feh. Hit the bricks, pal. The best of cakes simply can’t compete wih the best of pies.
This recipe is a perfect example of this belief. It’s based off of a recipe found in Ken Haedrich’s book Pie, which, in turn, comes from the Dundee Arms Inn kitchen. I made a few slight alterations to fit my own tastes as well as the ingredients on hand. Yes, this includes rhubarb, which takes on an ensemble role here.
In fact, that’s what makes this pie so great…there is no one single taste that dominates, providing a perfect example of how a recipe can create an entirely new flavor that one has never experienced before.
What also makes this pie so interesting is the new (to me) pie crust technique offered to create a crumble-like look that adds a new texture from what I was used to. I will be using this technique (listed in the instructions below) for other fruit pies in the future.
- 3 cups AP flour
- 1 Tbsp sugar
- 1 tsp salt
- 1/2 cup (1 stick) unsalted butter, chilled and diced int o1/4 ” pieces
- 1/2 cup vegetable shortening, chilled
- 1/2 cup water, cold (near freezing, if possible)
- 1 cup blackberries
- 1 cup blueberries
- 1 cup strawberries, sliced
- 1 cup rhubarb, sliced into 1/2″ pieces
- 1 cup sugar
- 2 Tbsps. lemon juice
- 1/3 cup AP flour
- 2 Tbsp butter, chilled and dice
- 1 1/2 Tbsp Vanilla Sugar (or granulated, if no vanilla sugar is available
To make the dough, combine three cups of flour, the tablespoon of sugar, and the teaspoon of salt. Using your hands, mix in the butter and shortening, working with the dough until it becomes almost sand-like in its consistency. Work in the water, two tablespoons at a time, until the dough becomes one solid form. You may not need the entire half cup of water, depending upon your taste. Place the dough in the refrigerator.
After chilling in the refrigerator for one hour, divide the pie dough into two pieces. Place one of the two pieces in the freezer (wrapped in Saran wrap), the other roll into roughly a thirteen inch circle in order to place it into a 9 1/2″ pie pan.
Place the pie crust in the freezer. Pre-heat the oven to 400 degrees F.
In a bowl, combine the berries, rhubarb, sugar, and lemon juice, folding together delicately. When the sugar has been thoroughly incorporated, add the 1/3 cup of flour and also fold into the filling. Pour the filling into the now chilled pie shell, and smooth it level with a spoon. Dot the top of the filling with the several pieces of butter.
Now here’s where the cool part comes into play. The first half of the dough that you had wrapped in plastic wrap and placed into the freezer? Take it out and grate it with a box grater over the filling, as if it were a huge chunk o’ cheese. Use a fork if you have to distribute the dough gratings evenly. Once done, sprinkle the top with the vanilla sugar.
Place in the oven and bake for thirty minutes. Lower the oven temperature to 375 degrees F, and rotate the pie 180 degrees, so an even baking will occur. Bake for another 25 minutes. Remove from oven and allow to cool for 2 hours.