Blueberry Rhubarb Pie with Whole Wheat Crust by Teeny Pies
I absolutely love the story behind Teeny Pies . Not having the funds to send herself to culinary school, Teeny set out on a "tour of pie" across the US, hoping to absorb as much pie related knowledge ...
I absolutely love the story behind Teeny Pies. Not having the funds to send herself to culinary school, Teeny set out on a "tour of pie" across the US, hoping to absorb as much pie related knowledge and experience as she could before launching her own company. Let's just take a second to absorb how amazing that is. She's since written a cookbook and is in the midst of launching her own online pie shop. And today she is sharing her personal favourite pie recipes with us. So grab your forks and dig right in!
Blueberry Rhubarb Pie with Whole Wheat Crust
|FOR THE CRUST:||2 1/2 cups whole wheat flour|
|2 teaspoons salt||2 tablespoons sugar|
|1/4 cup cold shortening||1 1/2 sticks cold butter, cut into small pieces|
|1/4 cup cold vodka||1/2 cup ice water|
|FOR THE PIE:||4 cups fresh blueberries|
|1 1/2 cups fresh diced rhubarb (from 2 to 3 stalks)||1/2 cup sugar|
|6 tablespoons cornstarch|
FOR THE CRUST:
In a large bowl mix together the flour, salt, and sugar until everything is thoroughly combined. Add the butter and shortening and cut the mixture together using a pastry cutter, fork, or your fingers until it forms small pea-size crumbs coated in flour. (to cut is to use the tines of the fork, the pastry cutter or your fingers to break up the fats into tinier pieces)
Pour the vodka over the dry ingredients a few tablespoons at a time while using a rubber spatula, press the dough together. Similarly, add the water, and continue to press the dough together to form a large ball. At this point it should be easy to gather the dough into a large ball using the sides of the bowl and your hands to press all of the small crumbs together. The dough should be fairly wet and sticky; if for some reason it seems particularly dry, add a little extra ice water a tablespoon at a time until everything comes together easily. (Once all the crumbs have been gathered from the bottom of the bowl be careful to work the dough with your hands only as much as is necessary to form the dough into a ball, otherwise the crust may be tough.)
Separate the dough into two balls, press each into a flat disk, wrap each in plastic, and refrigerate for at least an hour or up to 2 days before rolling out.
FOR THE PIE:
Preheat the oven to 350°F with a rack in the middle position.
Place the blueberries and rhubarb in a medium bowl and toss together to combine.
Stir together the sugar and cornstarch in a separate small bowl. Sprinkle the mixture over the fruit and toss gently to coat. Set aside while you roll out the crust; the fruit will begin to juice.
Prepare the bottom crust: Place one disk of dough on a floured work surface and roll it into a rough 10-inch circle with a floured rolling pin. Lay the crust into a 9-inch pie dish, and trim any excess dough from the edge, being sure to leave a 3/4-inch overhang.
Set the lined pie dish on a rimmed baking sheet. Give the fruit a quick stir, then spoon the filling into the crust.
Prepare the top crust: On a floured work surface with a floured rolling pin, roll out the remaining dough disk into a 10-inch circle. Carefully lay the crust on top of the filling, and trim any excess dough from the edge, leaving a 3/4-inch overhang. Tuck the overhanging dough under the edge of the bottom crust, and crimp the two crusts together. Cut a few small slits in the top crust with a sharp knife.
Place the pie, on the baking sheet, in the oven and bake until the crust is golden brown, 50 to 55 minutes.
From photographer, Katie Parra... Teeny Lamothe is a baker in DC with a really great story. She didn't have the money to go to culinary school so a few years ago she embarked on a "tour of pie." She apprenticed at bakeries all over the country and chronicled her adventures all along the way. She is a childhood friend of my sister and I and she was kind enough to make pies for my wedding rehearsal dinner in Rosemary Beach in 2012. Everyone went crazy for her whole wheat crust and great flavor combinations like bacon bourbon pie! She is launching an online pie shop next month and coming out with a great cookbook this Spring. Teeny's story is inspiring and empowering especially to women who are small business owners. Here are the recipes for her famous whole wheat crust and one of her personal favorite pies blueberry rhubarb pie.
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Katie Parra Photography