It has been incredibly hot here. Like hot enough that I haven’t turned on the oven for about 2 weeks. I have taken the heat as a challenge to see how many meals I can concoct without adding to the heat in our house and totally boring the boy. But there is one exception to my oven strike: pie.
My rhubarb plant is feeling the heat as well, so I decided that it was time for another harvest. Every time that I march through my yard to pull the rhubarb stalks with my own two hands I feel a renewed sense of empowerment. Regardless of the fact that I literally do nothing to cultivate my rhubarb plant, being able to personally harvest the plant and make it into a meal (pie counts as a summer meal) is invigorating. I am considering taking up gardening in the near future.
To beat the summer heat here is an incredibly simple pie recipe that wont keep you in the kitchen for too long. Obviously make sure to add a dollop of cool whipped-cream!
- 4 cups rhubarb (cleaned & diced)
- 4 cups blackberries
- 1/2 cup granulated sugar
- 1/2 brown sugar
- 3 tablespoons cornstarch
- 1/2 tsp salt
- pie crust
- Preheat oven to 350 degrees.
- Prepare pie crust. I made sure to use ice cold water and refrigerate the crust while making the filling.
- In a large bowl, mix together rhubarb, berries, sugar, cornstarch and salt. Coat rhubarb and berries well with the sugar mixture.
- Once chilled, roll out ~3/4 of the pie crust on well floured surface. Place crust in bottom of pie plate. Decorate side as desired.
- Evenly distribute pie filling into crust. Attempt to make it as even as possible.
- With remainder of the pie crust, cut out stars or other desired shape to decorate the top of the pie. I chose stars for this pie for my brother’s birthday prior to the fourth.
- Turn off the oven and enjoy!