Tuesday, May 24, 2011

Blueberry Rhubarb Deep Dish Pie



Someone please tell me what day and hour it is because I honestly don't know.  Last week was sort of this whirlwind of get-on-a-plane, get-off-a-plane, give-a-talk, get-back-on-a-plane, get-back-off-a-plane, meet-new-people, get-back-on-a-plane... and rinse and repeat and so on and so forth.  Hence, I have no idea what day it actually is right now!  One moment I was in Scotland, then the next in Manchester (UK), and then in Atlanta (Georgia), and then back in California, and my head is still spinning from it all, and I can't really stomach the thought of another long plane ride, like, ever again.  Or at the very least, for a few months, please I just want to stay in one place and time zone, thankyouverymuch.


Not to say that the trip wasn't incredibly fun.  I love getting away from my daily life every now and then, and even though this was a work-related trip, it still felt like a much-needed vacation.  Shaking up your 'normal' routine is so helpful every now and then, and seeing new places and meeting new people is refreshing after endless daysweeksmonths of the office-home-office routine.

The trip wasn't all work-related though.  I managed to make it to BlogHer Food in Atlanta on my way back from Europe to the West Coast (you know, cause it's, like, totally on the way), and it was so wonderful to meet so many of you in person and to see those of you I've met before again!  The best part of these conferences is being able to put faces to names/avatars, and I always enjoy that.  It just makes the whole blogging community much more human and tangible.  At BlogHer Food, Tami, Aran, and I gave a panel on "Finding your visual voice," during which I myself learned so much from listening to Tami and Aran speak--I just wish it could have gone on much longer because there were so many things to learn and so many great questions to discuss!  For those of you who couldn't make it to BlogHer Food, I believe the audio recording of our presentation should make its way onto the conference website sometime soon, and I'll make sure to let you know when it does.


I'll post more about my trip in the coming week after I sort through my thoughts and photos much more thoroughly--and after my body finally figures out what time zone it wants to be in again!  In the meantime, I came home wanting a simple and down-to-earth dessert, something hearty and uncomplicated to ease myself back into the swing of things (and something to accompany the long hours of wading through my email back-log that's built up over the past week or so).  Pie, for some reason, always fits the bill of the "homey classic."  For the past few weeks, I've been seeing the combination of blueberry and rhubarb together, so I put together this blueberry and rhubarb deep dish pie, with a healthy hint of orange zest and a generous splash of heavy cream. ... and deep dish because you can never get enough fruit into pies.  After eating this one--sweet, straightforward, bursting with blueberry flavor and a dash of rhubarb tartness, I have to say that I'm liking the blueberry+rhubarb (aka: "bluebarbberry") combination much better than the classic strawberry+rhubarb!  For some reason, blueberry+rhubarb just hits the right balance of sweet and tart and juicy for me in a way that strawberry+rhubarb doesn't.


One last piece of news:  desserts for breakfast finally has its own Facebook page!  It took a lot of nudging and convincing from friends, bloggers and non-bloggers alike, but now it exists, if that's your preferred mode of keeping up with posts and feeds and news.  So 'like' desserts for breakfast on Facebook!  Also, now that we have this little Facebook-based space, I want to open it up to you readers, too.  Have you made a desserts for breakfast recipe before?  Have you photographed it or blogged about it?  If so, shoot me an email (s [at] dessertsforbreakfast [dot] com) and tell me about it, and I'll share it on the new desserts for breakfast Facebook page.  I'm excited to see what you all have done!  :-D


Read on for recipe....


Blue-barb-berry Deep Dish Pie
makes three 4.5" deep dish pies

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

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.


Enjoy!

58 comments:

  1. The lighting is impeccable. You are so awesome.

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  2. Waaaww gorgeous photos.. blew me away :) so great :)

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  3. these photos are so beautiful!

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  4. Slimply looks amazing! :)

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  5. Sounds like some exciting travelling- Can't wait to hear about your thoughts on BlogHer food! That pie looks outstanding, you put it together beautifully!

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  6. WOW! ah that looks so good, I want to dive right in it.

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  7. Blueberry being less tart than strawberries would be perfect for rhubarb I think, although I've not eaten rhubarb before as it is difficult to get it here in Singapore.

    Glad you had fun contributing at BlogHerFood, wish I live in a country where the food blogging community activates this sort of thing. You said something in your presentation which got tweeted and retweeted and I liked it. I'm learning to discover darkness and found it amazing in food photography. Keep rocking!

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  8. Your pies are so beautiful! I love how neat and perfect the lattice topping is. And the flavors... Yum!

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  9. beautiful lady :) heres to rhubarb season! yipee

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  10. I just pinned this! So making it after a trip to the farmer's market this weekend!

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  11. The recipe, the photography, blueberry + rhubarb, oh my.

    Truly beautiful!

    Your photography IS art. I could frame these pics!

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  12. I want one of those right now. Beautiful bluebarbs! And can I have one of those milk bottles, too! :-)

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  13. These individual deep dish pies are lovely! At first I thought they were full size... and I saw that fork and thought, "Yeah, I could probably devour that whole thing" But that would be quite indulgent... though totally worth it.

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  14. Holy cow. This is beautiful!

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  15. Welcome back Steph!! I read the transcript of your panel (which I'm still sore I missed) and I think the audio/video version would be easier to follow. Still, lotsa great tips from you three so thank you for sharing them. And yay for bluebarberry! (I think you should register this word as a trademark - would be a great name for a dessert company!)

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  16. Oh, wow. This looks stunning (of course) and now I really want pie! Bring some by our drop-in hours, yeah? ;)I love how you captured the vibrancy of rhubarb...
    So great to meet you at BlogHer and I'm so excited to catch up on your blog! Hope to see you soon. I'll keep you posted on my successes (hopefully) photographing jam.

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  17. I so need this tonight!

    Argg...no rhubarb yet! drat!

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  18. B.E.A.U.T.I.F.U.L (did I ever say that? Well, I have to say it again!) The lighting of your pictures is outstanding (yeah, I already said that on twitter too, but who cares when it's sooo true!)

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  19. Blueberry and rhubarb sound like a wonderful combination. I also love the mini springform pans. I must find a set of those.

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  20. Sounds like you've had some great travels! This pie looks amazing, can't wait to try it!

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  21. I want the same for my breakfast tomorrow morning... My address is... ;)

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  22. Thoroughly enjoyed hearing your presentation in Atlanta. I think I was wedged into a corner somewhere, but was happy to be in the room! Your photographs are special -- the soft light in a dark environment is stunning. Best to you as you shake off the layers of travel fatigue you must be wearing.

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  23. Thank you so much, everyone! For those of you at BlogHerFood who I met, I very much enjoyed meeting y'all, and for those of you who I didn't meet or who didn't make it, I hope to run into you sometime soon.

    @Danielle: omg, I am so going to trademark bluebarbberry now. It *would* make a very cute bakery name.

    @Lori @Girl Meets Oven: You can find the springforms on amazon--see link in the post.

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  24. Steph,
    I did a granola tart shell awhile back but I'm not giving you the link because your photos make me weep. I sincerely want crawl inside the shot of the pie with the cream dribble.
    Please say something nice about blogherfood. If I read another negative post I'm going to lose it. Yawn.

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  25. @Cindy: the picture of you crawling into the pie and taking a nap had me ROFL for a long time.... :-)

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  26. your photos are ABSOLUTELY STUNNING!!!!!!!!!!!!!!

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  27. Delicious pictures...and that pie looks just as delicious. If my rhubarb does well, I'll try this.

    I made one of your recipes, it turned out delicious.

    http://sixpenceandabluemoon.blogspot.com/2011/05/lemon-bar-with-ginger-twist.html

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  28. Goodness - all that go, go, going would make me crazy! I'm happy that you got to stop in and check out Blogher, but man! Hope you can take it easy now :)

    I never would have thought to use those mini springforms for deep dish pies. You're so freaking smart! Same thing about mixing blueberries and rhubarb. I'll have to try it!

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  29. Stephanie - SO great to see you today! I really enjoyed this post along with the prior one about shooting the oranges - very informative. That is incredibly great that you were on a panel at Blogher - I am sure you taught everyone some great tips. This pie is to die for. :)

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  30. Stephanie, it was so great to meet you yesterday. Such a pleasure, I see exactly what you were talking about with your styling. Love your photos can't wait to read more.
    -Gina-

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  31. Your photos are SO AMAZING. You are so talented!

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  32. Love the pictures!! Looks so delish!!

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  33. Looks like a basket of heaven. Definitely tempting.

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  34. I wish I could have a small piece of it !
    It looks délicieusement bon ! ^^

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  35. am now obsessed with your blog. just from the title!

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  36. not much of a cook or baker but i LOVE your food photography SO much that I want to try my hand at so many yummy things featured here.
    so glad i found your blog via oh joy eats

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  37. Who could resist this sweet little temptation? It looks mouthwatering. Just lovely and I am sure it taste wonderful. Thank you for sharing this.

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  38. i love, love, love the idea of baking a pie in a springform pan to make it deep dish. I'm going to try a blackberry pie this way tomorrow. Your pies turned out beautifully!

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  39. not much of a cook or baker but i LOVE your food photography SO much that I want to try my hand at so many yummy things featured here.
    so glad i found your blog via oh joy eats

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  40. Goodness - all that go, go, going would make me crazy! I'm happy that you got to stop in and check out Blogher, but man! Hope you can take it easy now :)

    I never would have thought to use those mini springforms for deep dish pies. You're so freaking smart! Same thing about mixing blueberries and rhubarb. I'll have to try it!

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  41. Delicious pictures...and that pie looks just as delicious. If my rhubarb does well, I'll try this.

    I made one of your recipes, it turned out delicious.

    http://sixpenceandabluemoon.blogspot.com/2011/05/lemon-bar-with-ginger-twist.html

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  42. @Cindy: the picture of you crawling into the pie and taking a nap had me ROFL for a long time.... :-)

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  43. Thank you so much, everyone! For those of you at BlogHerFood who I met, I very much enjoyed meeting y'all, and for those of you who I didn't meet or who didn't make it, I hope to run into you sometime soon.

    @Danielle: omg, I am so going to trademark bluebarbberry now. It *would* make a very cute bakery name.

    @Lori @Girl Meets Oven: You can find the springforms on amazon--see link in the post.

    ReplyDelete
  44. Thoroughly enjoyed hearing your presentation in Atlanta. I think I was wedged into a corner somewhere, but was happy to be in the room! Your photographs are special -- the soft light in a dark environment is stunning. Best to you as you shake off the layers of travel fatigue you must be wearing.

    ReplyDelete
  45. Sounds like you've had some great travels! This pie looks amazing, can't wait to try it!

    ReplyDelete
  46. B.E.A.U.T.I.F.U.L (did I ever say that? Well, I have to say it again!) The lighting of your pictures is outstanding (yeah, I already said that on twitter too, but who cares when it's sooo true!)

    ReplyDelete
  47. I so need this tonight!

    Argg...no rhubarb yet! drat!

    ReplyDelete
  48. Oh, wow. This looks stunning (of course) and now I really want pie! Bring some by our drop-in hours, yeah? ;)I love how you captured the vibrancy of rhubarb...
    So great to meet you at BlogHer and I'm so excited to catch up on your blog! Hope to see you soon. I'll keep you posted on my successes (hopefully) photographing jam.

    ReplyDelete
  49. The recipe, the photography, blueberry + rhubarb, oh my.

    Truly beautiful!

    Your photography IS art. I could frame these pics!

    ReplyDelete
  50. beautiful lady :) heres to rhubarb season! yipee

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  51. Blueberry being less tart than strawberries would be perfect for rhubarb I think, although I've not eaten rhubarb before as it is difficult to get it here in Singapore.

    Glad you had fun contributing at BlogHerFood, wish I live in a country where the food blogging community activates this sort of thing. You said something in your presentation which got tweeted and retweeted and I liked it. I'm learning to discover darkness and found it amazing in food photography. Keep rocking!

    ReplyDelete
  52. Sounds like some exciting travelling- Can't wait to hear about your thoughts on BlogHer food! That pie looks outstanding, you put it together beautifully!

    ReplyDelete
  53. Waaaww gorgeous photos.. blew me away :) so great :)

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  54. This looks unbelievably amazing! We're hosting an online seasonal potluck and July is blueberry month. If you'd like to link your recipe, we'd love to have you! http://bit.ly/eLlgG2

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  55. theprocrastobakerJuly 8, 2011 at 6:31 AM

    That last picture just does it for me, goodness how refreshingly comforting yet summery does this look! And absolutely stunning too, deep dish are 2 words i love to hear, cant ever have too much filling spesh when its this gorgeous combo

    utterly beautiful post as always :)

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I love hearing from you and reading your comments! Thanks so much for stopping by the blog. Happy feasting!

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