Four and Twenty Blackbirds Rhubarb Pie Recipe
- 10 years ago
Meet Melissa and Emily Elsen, proprietors of Four and Twenty Blackbirds in Brooklyn. Every pie they make is delicious, but they're famous for the rhubarb pie, especially. Hear the Elsen sisters describe how their grandma's work ethic and recipes inspired them to open their own pie shop, Four and Twenty Blackbirds.
Cultural Kitchen explores modern food and the chefs who make it, while showcasing the culture that inspired the plate. Each week, you'll see innovative recipes and a bit of a cultural history lesson from the chefs themselves. Don't forget to subscribe to see a new episode every Thursday!
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FOUR & TWENTY BLACKBIRDS RHUBARB PIE
by Melissa & Emily Elsen
ALL BUTTER PIE CRUST
2 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon sugar
2 sticks cold unsalted butter, cut into half-inch pieces
1 cup cold water and 1/8th cup cider vinegar on ice
What To Do:
1. Stir flour, salt and sugar together in a large bowl.
2. 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 okay; do not over-blend).
3. Sprinkle four tablespoons ice water over the flour mixture and cut the water in with a spatula or bench scraper. When water is fully incorporated, add more water, one to two tablespoons at a time, and mix until the dough comes together in a ball, with some dry bits remaining.
4. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with drops of ice water if necessary to combine.
5. Shape into a flat disc, wrap in plastic and refrigerate for at least an hour, preferably overnight. Wrapped tightly, dough can be refrigerated for 3 days or frozen for one month.
6. 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 FILLING
Combine in a large bowl:
4 to 6 Cups Rhubarb that has been chopped, frozen overnight and then thawed and drained of excess liquid (freezing helps to release excess water in the Rhubarb)
3 Tablespoons Lemon Juice
6 Dashes of Old Fashioned or Angosturra Bitters
3 Whole Eggs, beaten
In a separate bowl, sift together:
3 Cups Sugar
1 teaspoon ground Allspice
1/2 teaspoon ground Ginger
1/4 teaspoon ground Cloves
1/2 teaspoon ground Cinnamon
1/2 teaspoon Salt
5 Tablespoons Arrowroot (or Cornstarch if you can't find Arrowroot)
Combine the wet ingredients with the dry. Scoop into pie shell, with most of the liquid - but do not make the pie too watery, the Rhubarb should be just slightly covered in the liquid.
Arrange lattice on top, crimp edges in.
EGG WASH + BAKE
Beat together:
1 Whole Egg
2 Tablespoons 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 350F for 30 minutes, rotate and bake for another 30 - 40 minutes - depends on oven strength. Look for a golden brown color in the crust, and for the filind to be set and bubbling over, not watery looking. Be sure to let the pie cool for at least an hour before slicing and serving.
Cultural Kitchen explores modern food and the chefs who make it, while showcasing the culture that inspired the plate. Each week, you'll see innovative recipes and a bit of a cultural history lesson from the chefs themselves. Don't forget to subscribe to see a new episode every Thursday!
Subscribe to Tasted: http://goo.gl/Z7lbS
Facebook: http://goo.gl/rvVjW
Twitter: http://goo.gl/Ro1Lf
Pinterest: http://goo.gl/quMip
Google+: http://goo.gl/Vxvyy
FOUR & TWENTY BLACKBIRDS RHUBARB PIE
by Melissa & Emily Elsen
ALL BUTTER PIE CRUST
2 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon sugar
2 sticks cold unsalted butter, cut into half-inch pieces
1 cup cold water and 1/8th cup cider vinegar on ice
What To Do:
1. Stir flour, salt and sugar together in a large bowl.
2. 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 okay; do not over-blend).
3. Sprinkle four tablespoons ice water over the flour mixture and cut the water in with a spatula or bench scraper. When water is fully incorporated, add more water, one to two tablespoons at a time, and mix until the dough comes together in a ball, with some dry bits remaining.
4. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with drops of ice water if necessary to combine.
5. Shape into a flat disc, wrap in plastic and refrigerate for at least an hour, preferably overnight. Wrapped tightly, dough can be refrigerated for 3 days or frozen for one month.
6. 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 FILLING
Combine in a large bowl:
4 to 6 Cups Rhubarb that has been chopped, frozen overnight and then thawed and drained of excess liquid (freezing helps to release excess water in the Rhubarb)
3 Tablespoons Lemon Juice
6 Dashes of Old Fashioned or Angosturra Bitters
3 Whole Eggs, beaten
In a separate bowl, sift together:
3 Cups Sugar
1 teaspoon ground Allspice
1/2 teaspoon ground Ginger
1/4 teaspoon ground Cloves
1/2 teaspoon ground Cinnamon
1/2 teaspoon Salt
5 Tablespoons Arrowroot (or Cornstarch if you can't find Arrowroot)
Combine the wet ingredients with the dry. Scoop into pie shell, with most of the liquid - but do not make the pie too watery, the Rhubarb should be just slightly covered in the liquid.
Arrange lattice on top, crimp edges in.
EGG WASH + BAKE
Beat together:
1 Whole Egg
2 Tablespoons 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 350F for 30 minutes, rotate and bake for another 30 - 40 minutes - depends on oven strength. Look for a golden brown color in the crust, and for the filind to be set and bubbling over, not watery looking. Be sure to let the pie cool for at least an hour before slicing and serving.