Blu Rhu Pie

Not very many photos of the Blue Rhu Pie, but plenty of learnings:

1. Blueberry and Rhubarb in a pie is an amazing combination
2. Rose's Cream Cheese Pastry is amazing which means you will appear amazing to all who consume it
3. Lattice top pies is better meditation that rolling and assembling cookies, so not only will you appear amazing you will also be chilled out
4. 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...