tag:blogger.com,1999:blog-5255511616435238622.post5375431315847757787..comments2023-05-08T01:03:28.988-07:00Comments on Butter + Cream: Strawberry Rhubarb PieMaryhttp://www.blogger.com/profile/17693389191439660768noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-5255511616435238622.post-16008802727294323432011-06-02T08:05:54.958-07:002011-06-02T08:05:54.958-07:00Oh, I have photos posted on my facebook page at: h...Oh, I have photos posted on my facebook page at: https://www.facebook.com/pages/Brookes-Gluten-Free-Bites/172849422737718 It hasn't made it to the blog yet!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5255511616435238622.post-71283221419360404962011-06-02T08:03:40.933-07:002011-06-02T08:03:40.933-07:00I really enjoyed this post and appreciate the deta...I really enjoyed this post and appreciate the detail!! Love the step by step photos. I found this post by searching for strawberry rhubarb pie and used your recipe for the pie filling. It was my first experience with rhubarb too! The only reason I couldn't use your crust recipe is I have Celiac and need to be gluten-free. I just used my own crust and then opted for a crumble topping like in Dutch apple pie. YUM! (Your lattice top crust is beautiful though!) I appreciate that your recipe for the filling was gluten-free and I didn't need to adapt it. I just made sure I had gf cornstarch. Thank you from my gluten-free kitchen in Colorado :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5255511616435238622.post-10285655234232708902010-05-12T12:34:37.039-07:002010-05-12T12:34:37.039-07:00Thanks to all who wrote with interest in the pie p...Thanks to all who wrote with interest in the pie project! Allison and I are getting together this weekend, so we will surely have details for you next week!<br /><br />@Stacy- got your email! Thanks!Maryhttps://www.blogger.com/profile/17693389191439660768noreply@blogger.comtag:blogger.com,1999:blog-5255511616435238622.post-33132965089425592822010-05-12T12:29:18.979-07:002010-05-12T12:29:18.979-07:00I'd love to join in on your Summer Pie Project...I'd love to join in on your Summer Pie Project! I sent you an email a few days ago! Let me know if you got it! Thanks!Stacyhttps://www.blogger.com/profile/08381103120658976286noreply@blogger.comtag:blogger.com,1999:blog-5255511616435238622.post-16442588990401812992010-04-29T15:17:33.826-07:002010-04-29T15:17:33.826-07:00My sister doesn't cook much but yet she does p...My sister doesn't cook much but yet she does pie which I too am scared of for all your aforementioned fears regarding the dough. Also, I am just not that into pie. I think pie or cake or fine but my true love is cobbler or "crumble" as the brits like to call it-with ice cream. I saw a reciepe that involved rhubarb a few months ago but couldn't find any. Just saw it in the market the other day so guess it is rhubarb season. Time to make some cobbler.Unknownhttps://www.blogger.com/profile/15449996191688191537noreply@blogger.comtag:blogger.com,1999:blog-5255511616435238622.post-82456930908908500592010-04-29T13:47:56.402-07:002010-04-29T13:47:56.402-07:00Your lattice top is BEAUTIFUL! I love how you crim...Your lattice top is BEAUTIFUL! I love how you crimped the edges. Thanks for the great process photos. I love the iced green tea at Starbucks!Memóriahttps://www.blogger.com/profile/05445694569829238462noreply@blogger.comtag:blogger.com,1999:blog-5255511616435238622.post-76653122484874711312010-04-29T08:34:23.083-07:002010-04-29T08:34:23.083-07:00You have me craving summer with this flavor combin...You have me craving summer with this flavor combination! We have just started to see rhubarb in the markets here in NYC, so I absolutely cannot wait for the strawberries!<br /><br />For the crust, you definitely want to use a combination of butter and shortening, just like you did. Using all shortening yields a very flaky crust with no flavor. All butter results in a very flavorful crust, but no flakiness. The combination of the two is just right :o)Allison Mannellahttps://www.blogger.com/profile/16646547294594425367noreply@blogger.comtag:blogger.com,1999:blog-5255511616435238622.post-15111280765996415482010-04-28T20:06:31.032-07:002010-04-28T20:06:31.032-07:00I'm on team ice cream cake, but pie...we can g...I'm on team ice cream cake, but pie...we can get along! This pie looks stellar!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5255511616435238622.post-41657988362658630282010-04-28T15:47:40.098-07:002010-04-28T15:47:40.098-07:00This pie looks so yummy! My grandma has a bunch o...This pie looks so yummy! My grandma has a bunch of rhubarb in her garden every year and I'm always looking for new things to make with it!Taylorhttps://www.blogger.com/profile/11912164636084718557noreply@blogger.comtag:blogger.com,1999:blog-5255511616435238622.post-34342264864606751582010-04-28T13:04:36.787-07:002010-04-28T13:04:36.787-07:00pie looks great! i screw mine up often and patch t...pie looks great! i screw mine up often and patch the pieces together. oh, and all butter works just fine, but i usually use 1/2 butter and 1/2 shortening ;)Heather @ chiknpastryhttps://www.blogger.com/profile/08434271841635573126noreply@blogger.comtag:blogger.com,1999:blog-5255511616435238622.post-17158859054074806722010-04-28T12:14:15.093-07:002010-04-28T12:14:15.093-07:00Team pie!It was delicious...thanks for moving out ...Team pie!It was delicious...thanks for moving out of your comfort zone to make me a yummy birthday treat!Unknownhttps://www.blogger.com/profile/04299594719298647364noreply@blogger.comtag:blogger.com,1999:blog-5255511616435238622.post-40197964196049173252010-04-28T11:47:15.897-07:002010-04-28T11:47:15.897-07:00Sign me up for the pie project!!Sign me up for the pie project!!Shannynhttps://www.blogger.com/profile/08996246365637983736noreply@blogger.comtag:blogger.com,1999:blog-5255511616435238622.post-86113823793897106462010-04-28T09:00:17.057-07:002010-04-28T09:00:17.057-07:00That whole "gotta be very cold" mantra.....That whole "gotta be very cold" mantra... it's not entirely true. I use my hands to "cut" the fat into the flour, just smearing my thumb along my fingers, which would be much harder with super-cold fat. I have yet to fail with that method. Another side effect is that I usually use a lot less water than the recipe calls for, like sometimes by half. Once the dough is looking good, *then* get it cold.<br /><br />And I cheat a little by rolling the pastry between a couple pieces of waxed paper - it's a lot less messy, doesn't stick, and it is very easy to move the pastry into the pie plate.<br /><br />Your scalloped edges are beautiful! I'm jealous. :)Anonymousnoreply@blogger.com