Brace yourselves for another Nerd Pie!
This one is…. FOR THE HORDE! Obviously.
I thought the red/purple-y color of the filling seemed like an appropriate Horde color, so there you go – Nerd pies strike again!
I have it on good authority that the leftovers didn’t even last a day, so I consider my mission accomplished. This pie is definitely a winner if you like tart things – there is barely any sweetener in here, since we very clearly like tart things around here. I love unadulterated rhubarb – it smells SO good when it’s baking!
Pie for breakfast? …. Obviously, have you met us?!
In other news, aside from pie…
Great hike/walk up to Twin Peaks with fave human and some beautiful wildflowers. Thankfully, this world never stops being beautiful – no matter what else is transpiring.
Also, I made my mama some Mother’s Day cookies (because she is amazing and in Scotland as of today so it had to be something portable) and this one kind of looks like the Millennium Falcon…? No? Just me?
Keeping it short because it’s (the end of!) Monday and I’m tired… and can’t quite believe we’re already halfway through May! What?!
Rhubarb, Blackberry and Ginger Pie on a Whole Wheat Crust
Refined sugar free and whole wheat. This pie is for those who love all things tart but naturally sweet: the rhubarb is allowed to be its true self! Sugar need not apply. Sweetened very minimally with a little maple – feel free to eat with whipped cream, ice cream or just plain as you see fit. Yield: 1 9″ pie. Recipe is a riff on the many pies that have shown up on here, such as this one or this one.
For the pie crust:
2.25 c whole wheat pastry flour
3 tbsp coconut sugar
1/2 tsp baking powder
1/4 tsp fine sea salt
1/3 c unsalted butter
1/3 c vegetable shortening
5-6 tbsp ice water
For the filling:
4 c rhubarb, chopped*
2 c blackberries*
1/4 c maple syrup
1/4 c whole wheat flour
zest of 2 meyer lemon
juice of 1 meyer lemon (or regular)
1/4 c candied ginger
1/4 tsp salt
*I baked straight from frozen; fresh would also be fine
For finishing: 1-2 tbsp butter, 1 egg for egg wash
To make the crust: in a large bowl, whisk together pastry flour, coconut sugar, baking powder, and salt. Cut in shortening and butter either with your fingers or a pastry cutter until a coarse mixture forms and the butter chunks are the size of peas. Make a well in the center of the dough and add in the ice water one tablespoon at a time – mix as little as possible when incorporating the water to avoid overworking the dough. Once it will stick together, you’re good to go. Divide it into two even pieces, wrap in plastic wrap and chill for at least 10 minutes and up to an hour.
While the dough is chilling, put together the filling. In a large bowl, toss together rhubarb, blackberries, maple syrup, whole wheat flour, lemon zest and juice, cinnamon and salt. Let sit for at least 10 minutes — easiest to do this while you roll out the pie dough.
Once the dough is chilled, roll it out between two pieces of parchment or on marble, whatever you have – I like parchment for easy removal. Aim for about 1/8″ thickness, and lay the bottom crust into a lightly greased pie dish. Shape it with your fingers, evening out the top as per your pie plate or design you want — this crust will make a double crusted pie, so keep that in mind. Toss in rhubarb filling goodness and dot with butter.
If you want to get fancy and get all Horde-pie nerdy…
Cut out templates (thick paper or thin cardboard work nicely) for the Horde crest. Have egg wash and coconut sugar handy (I use a beaten egg + 1 tbsp water). Use the templates to cut out the top crust shape, and brush everything with egg wash to make it stick. Sprinkle coconut sugar where contrast is desired.
Once finished, carefully lay top crust over the rhubarb filling. Bake at 450 for 10 minutes, then 350 for 35-40 until the filling is bubbling and the crust is golden brown. Remove from the oven when done and let sit to cool for at least an hour, preferably more so that the filling will set. Serve warm or at room temp, and store any leftovers overnight on the counter, loosely covered, or in the fridge for longer (assuming it lasts that long). Pie can be made a day in advance if needed and reheated briefly in a 375 oven to crisp the crust and warm the filling – 10/15 minutes. The pie filling will firm up if stored in the fridge overnight, making slicing easier.