Youngest daughter reached a milestone birthday last week.
I'm not telling which one, because than you'll think that I'm old, which, of course, I am not.
Anyway, all lying aside, the girl loves pie and wanted a berry-rhubarb pie for her birthday.
Now, here's where things start getting tricky.
I pride myself on being a pretty good cook.
I'm not a fancy or gourmet cook, but I pride myself in being an above average home cook.
Well, pride does go before a fall friend, and pies have always been my fall, or fail.
Mama said I didn't have a light enough hand with the crust.
Youngest daughter is the best pie maker in the family, so I was determined to make her a beautiful birthday pie, now that I have mastered pie crust.
I have discovered the miracle pie crust secret, which is 1/2 cup of sour cream or greek yogurt in the crust.
At last, I have conquered pie making...
or so I thought.
For the crust:
In a food processor pulse together:
2 1/2 cups all purpose flour
2 Tablespoons sugar
1 teaspoon salt
Add 2 sticks, (1 cup) cold butter cut into small pieces
1/2 cup cold plain greek yogurt, (which is what I used), or sour cream
2-3 Tablespoons of icy cold water
and 1/2 teaspoon vanilla
Pulse in food processor just until dough is combined
Form dough into a ball on a sheet of wax paper and chill in refrigerator while you make the filling
For the filling:
3 cups fresh rhubarb
3 cups frozen triple berry mix-raspberries, blackberries and blueberries,
(since fresh berries aren't in season yet)
1 1/4 cups sugar
4 tablespoons cornstarch
Stir above ingredients together in a mixing bowl and add to unbaked crust in 9 inch pie dish.
The crust rolled out flawlessly.
After I assembled the pie I brushed it with a bit of egg wash, (one egg beaten with a bit of water), and sprinkled the top with a bit of sugar.
I baked it in a preheated 400 oven for about an hour, until the crust was golden brown.
(I put a foil guard around the pie crust edges for the last 20 minutes or so, so they wouldn't get too dark.)
It looked picture perfect.
But alas, when we cut into the pie, the filling was perfect in sweetness, but too runny.
I guess I still have some pie perfecting work to do.
At least it tasted good, and that crust, it's to die for!
(Now to you expert pie bakers out there, what did I do wrong this time?)
(Top photo edited with one layer of Kim's 1301 texture, multiply mode, 30% opacity)