Robert's Strawberry-Rhubarb Pie
The perfect treat for a Sunday afternoon or anytime
But before Robert tells us how he makes his pie, I would like to share a great day I had in Berkeley with my girlfriend. We went to Berkeley for a book reading of Nancy Vienneau 's new cookbook Third Thursday Community Potluck Cookbook. It is a book that assembles seasonal recipes from a group of people who come together to share their love of food. It's a great idea and sounds like a lot of fun. I love the book and will make some recipes from it. Nancy has a great blog called good food matters. Go visit her website.
Before we went to the book reading, my girlfriend and I had a glorious dinner at Alice Water's café, Chez Panisse. It is an experience one should not miss when in the Berkeley area. Her food is clean, prepared with finesse, yet not pretentious. I had a piece of halibut cooked to perfection in a sorrel broth with fresh spring veggies. My girlfriend had the mushroom lasagna made with morel mushrooms. We also found a great bakery that had the best croissants I have had in a long time, and the bread was also outstanding. FOURNÉE is run by hard working people making fantastic products. All in all we had a great time. It's nice to run away for a day.
by Robert Lee Kilpatrick
Pie-making in America goes all the way back to colonial times when the English and Dutch settlers brought recipes to the New World. Each Thanksgiving, we are reminded of feasts held in New England by the native tribes and the Pilgrims, with pumpkin pie high on everybody’s list of treats – then and now. A common phrase is, “as American as apple pie.” I can testify from personal experience that it’s very easy to eat your way across America if you eat pie. My family came to St Simon’s Island in Georgia in 1720, so we have been baking pies for a very long time. One of my favorites is the combination of strawberries and rhubarb. This pie is easy to prepare and ideal for a beginner.
There are two main components to all pies: crust and filling. This is true weather the pie contains fruit, or is savory (meat or fish-based). I always begin by preparing the crust because it requires about an hour in the refrigerator to cool once the dough is made. During this time, I prepare the filling.
Pie Tips: here are a few useful tips that will make the experience of pie-making fun and easy. Firstly, always check to be sure that you have all the ingredients called for in a recipe, and multiply quantities depending on the number of pies you plan to make. A last minute dash to the market can really foul up timing. Secondly, put all ingredients within easy reach while cooking. Thirdly, review and understand the recipe before you start; be aware of what you are doing and what times and temperatures are needed. Lastly, don’t be afraid to experiment. Recipes are there for a reason: they are a record of what has worked for others, over time. But you may like to try something new, once you have mastered the basic recipe. For example, you can paint the top of a pie crust with milk, or egg white (sprinkling sugar or not), or leave it plain. It all depends on what you prefer.