A couple of friends and myself gathered one summer day to make and eat pie. There’s a saying that goes “what grows together, goes together”. So perhaps the fact that cherries, blueberries, and rhubarb are all ready at around the same time is the universe’s way of telling us that they would make a great pie filling.
The crust for this pie came from the website serious eats. It’s different from most other pie dough recipes, and I’ve been curious to test their unconventional methods based on the science of pie crusts.
Although the recipe calls for the flour and butter to be pulsed together in a food processor, we used a fork to cut the butter and flour. I had some serious doubts about the pie crust while we were making it. The dough felt really buttery and soft, whereas my previous experiences told me that pie dough is usually more dry. But when I tasted the crust, any skepticism I had disappeared. The dough came together quickly and it was also very flaky. Bonus points: it holds up whale designs particularly well!
Although this pie crust can’t tell you how it feels like to be feated in this recipe, you can watch Marshall Mathers discuss when he was a feated as a musician in this hilarious interview with Stephen Colbert.
Cherry, Blueberry, and Rhubarb Pie Feat. Serious Eats’ Easy Pie Dough
Makes: 1x 9.5 inch pie
- 2 1/2 cups (12.5 ounces) all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 2 1/2 sticks (20 tablespoons) unsalted butter, cut into 1/4-inch pats
- 6 tablespoons cold water
- ~ 1/2 cup fresh rhubarb, chopped into 1/2 inch segments
- 2 tbsp water
- 2 tbsp white sugar
- ~ 2 cups cherries, washed and pitted
- ~ 2 cups blueberries, washed
- 2 tbsp corn starch
- Combine two thirds of flour (1 and 2/3 cup, or 8.3 oz) with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour (0.83 cups, or 4.2 oz) and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
- Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half (make one half slightly bigger– that’ll be the bottom crust). Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
- While dough is chilling, in a small sauce pan over medium heat, combine rhubarb, sugar, and water. Cook until rhubarb is soft when mushed with the back of a spoon. Add more water to prevent burning if necessary. Drain off any extra water before using.
- Combine rhubarb, cherries, blueberries, and cornstarch in a large bowl, mix.
- Roll out one half of the pie dough and line the pie plate with it. I like rolling out the pie dough between two sheets of plastic wrap to prevent the dough from sticking to the rolling pin and the surface.
- Place oven rack ~1/3 of the way from the bottom, preheat oven to 425 °F.
- Fill the bottom crust with the fruit + cornstarch mixture. If you’re a slow dough roller (like me) you can refrigerate or freeze the half-finished pie at this point to keep the bottom crust cold while you roll out the top crust.
- Pinch the top and bottom crusts together, make a few slits for steam to escape, and decorate it however you want to.
- Bake at 425 °F for 20 minutes on the lower rack, decrease oven temperature to 350 °F and bake for another 30 minutes. Check on the pie after 20 minutes, if the edges are looking like they might get too dark, put some aluminum foil around them to prevent burning.
- Allow the filling to cool and firm up a bit before slicing. It tastes good with ice cream and whipped cream.