Not very many photos of the Blue Rhu Pie, but plenty of learnings:
- Blueberry and Rhubarb in a pie is an amazing combination
- Rose's Cream Cheese Pastry is amazing which means you will appear amazing to all who consume it
- Lattice top pies is better meditation that rolling and assembling cookies, so not only will you appear amazing you will also be chilled out
- Use the Bottom Heat setting in the Neff oven to get a brown crisp bottom (otherwise the amazing zen like appearance from 2 and 3 will be completely offset by you pallid soggy bottom).
The first step is to mix cornflour and the rhubarb, blueberries and a bit of sugar and let it macerate for a while. In the recipe, not that long, in real life, quite a long time. This is then cooked until it thickens just so...
See previous blog posts on how to make the pastry - it is very very easy, assuming you have a food processor. Even doing the lattice top is easy enough if you follow Rose's pictures in the book. And from someone who barely knows left from right, it is easy.
I don't own a baking stone and I not sure I am ready to add it to my kitchen. I have this awfully strong premonition of it dropping on my toes, and that ends happily for neither toes nor stone. Anyway, the initial eating of the pie resulted in a pallid and uncooked base. So, I just turned the oven to bottom heat at 180 degrees celsius and left in the oven for another 25 minutes. The end result was a perfectly baked pie. I have always been highly dubious of putting something back in the oven for further baking - but no more. I am a complete convert.
The texture and flavour combination was amazing, especially after it was cooked properly!
Definitely on the quick and easy and impressive list. Don't make that noise - remember, pastry is easy to pull together when you have Rose showing you how...