for the love of pie: jen causey
FOR THE LOVE OF PIE — a series that celebrates the simple things.
Today, Jen and her Rhubarb & Cardamom Pie.
Truth be told,
Jen and I haven’t met in person.
But we’ve known each other
near six years.
We’re set to meet in person in August and I’m really hoping they’ll be pie.
Find a little more about Jen and her recipe below.
Rhubarb Cardamom Pie
The perfect pie to bring to an early summer picnic or potluck with friends.
Growing up, I never had rhubarb. I only discovered it a few years ago after seeing it at the farmer’s market and constantly hearing others rave about it. Once I tried it, I was hooked. Each spring, when it is in season, I stock my freezer with enough frozen rhubarb to be able to make a few treats throughout the year.
BEST SERVED WITH?
Best served in spring and early summer, when rhubarb is readily available at the market. I love mine with ice cream, whipped cream, or a dollop of plain yogurt and then sprinkled with muscovado sugar.
ONE OR TWO THINGS?
+ Early summer is my favorite time of year. I love having picnics, sharing desserts with friends and making homemade ice cream.
+ I am looking forward to my new book, Brooklyn Makers, coming out this fall, chronicling a project I have been working on for the past 2 years.
Rhubarb & Cardamom Pie by Four & Twenty Blackbirds, my favorite pie shop in Brooklyn.
ALL-BUTTER PIE CRUST
2 cups unbleached all-purpose flour
1 tsp salt
1 tbs sugar
2 sticks cold unsalted butter, cut into half-inch pieces
1 cup cold water and 1/8th cup cider vinegar on ice
Stir flour, salt and sugar together in a large bowl. Add butter and coat it with flour using a spatula or bench scraper. Working quickly, cut butter into the flour with a pastry blender until mostly pea-sized pieces of butter remain (a few larger pieces are OK; do not over-blend). Sprinkle 4tbs chilled water over the flour mixture and cut the water in with a spatula or bench scraper. When water is fully incorporated, add more water, 1-2tbs at a time, and mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with drops of chilled water if necessary to combine. Shape into a flat disc, wrap in plastic and refrigerate for at least an hour, preferably overnight. Wrapped tightly, dough can be refrigerated for three days or frozen for one month.
Roll out to fit the bottom of the rectangle pan, just to the edges, not over. Use the scrap to create about 20-25 lattice pieces to fit the pan width and length.
RHUBARB CARDAMOM FILLING
Combine in a large bowl:
4 to 6 cups rhubarb that has been chopped, frozen overnight and then thawed and drained of all excess liquid (freezing helps to release excess water in the rhubarb)
3 tbs lemon juice
6 dashes of Old Fashioned or Angostura Bitters
3 whole eggs, beaten
In a separate bowl, sift together:
3 cups sugar
1 1/2 tbs ground cardamom
1 tsp ground allspice
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp salt
5 tbs arrowroot (or cornstarch)
Combine the wet ingredients with the dry. Scoop into pie shell, with most or all of the liquid – do not make the pie too watery, but the rhubarb should be just covered in the liquid. Arrange lattice on top, crimp edges in.
1 whole egg
2 tbs heavy cream or milk
Brush the top of the lattice with the egg wash and sprinkle with raw (or demerara) sugar. Bake on a half sheet pan at 350°F (175°C) for 30 mins, rotate and bake for another 30-40 mins, depending on the oven strength. Look for a golden brown colour in the crust, and for the filling to be set and bubbling over.