"Blue-barb" Crumble Pie

It's Spring!!!... and that means~ Rhubarb!  How can one not adore the gorgeous bright pink stalks?!  This pie is definitely a celebration of rhubarb, and, for an exciting twist, I let blueberries join in on the action, as well.  Thus, the cheeky title of "Blue-barb" :)

For the Pie Dough:

1 1/4 c. unbleached all purpose flour
1/2 tsp. salt
1 tsp. sugar
1/2 cup cold, unsalted butter, cut into small pieces
2 Tbl. Ice water (more if needed)

In a food processor (or by hand), pulse the flour, salt and sugar to combine.  Add the pieces of cold butter, pulsing until it resembles course meal.

Add 2 Tbl. ice water and pulse until the dough is crumbly but holds together.  If needed, add more ice water, 1 Tbl. at a time.  Be careful not to add too much!  Give the dough time to come together before you decide if you need more water.  Do not overmix.  It's important that little butter bits remain~ that's what gives you a flaky crust.

Turn the dough out onto a floured surface, and bring it together into a ball.  Flatten it into a disc, and wrap it tightly in plastic.  Then, you can continue to flatten it into a thin disc.  Refrigerate at least 1 hour.  (Or, in a pinch, stick it in the freezer for 20 minutes.)

Of course, you could also use a store bought pie dough.

For the Blue-barb filling:

5 cups Rhubarb, ends trimmed, cut into 3/4" pieces
1 cup Blueberries, rinsed and dried
1 cup sugar
2 1/2 Tbl. cornstarch
Pinch of salt

Mix ingredients together in a bowl.  Set aside while you make crumb topping.

For the topping:

In a medium bowl, combine 3/4 cup unbleached all purpose flour, 1/3 cup packed brown sugar, 3 Tbl. sugar, and a pinch of salt.  With your fingers, or a pastry blender, work in 6 Tbl. of cold unsalted butter until large clumps form.
Chill until ready to use.

Now it's time to assemble!!  One step closer to sinking your teeth into something truly glorious!

Take your dough out of fridge and plastic.  Using your knuckles, make dimples around the edge.  This helps the dough not to crack around the edges.  Roll out the dough on a well floured surface, into a 14" circle.
Carefully transfer to a greased, 9" pie plate. 

Fold leftover dough back on intself to create a thick crust.  No sense in letting any of it go to waste!
 Then, crimp with a fork or your fingers.  Whatever floats your boat.

Pour in your fruit filling.  Sprinkle crumble on top.  And slip into an oven, preheated to 375 degrees.

Bake about 1 hour, or until bubbly and crust is golden brown.  If it starts to darken to early, tent with foil for a while.

Cool at least 45 minutes.  Unless you're like me and can't wait that long.  In which case, the pie will still taste just as good, but be a bit more runny.

Asparagus and Egg Pizza

I'm back!!  Sorry, I have been remiss in getting new posts out.  My lovely computer was under the weather and getting fixed for what ended up being about a month long.  I am so glad to have it back!  And, with it, LOTS of new posts to work on :)

This pizza would be great for Breakfast, Lunch, or Dinner.  It is both light and tasty.  And, it's almost to pretty to eat... ALMOST.

This is my favorite pizza crust recipe.  It is easy to put together, and the result is a thin, crispy crust.

For the Crust:
(enough for 3 medium sized pizzas)

2 tsp. active dry yeast
Pinch of sugar
2/3 cup warm water
1 2/3 cup flour, plus more for work surface
1/4 cup cornmeal, plus more for pizza peel
1 1/2 tsp. course salt (do not use tabel salt)
2 Tbl. Extra virgin Olive Oil, plus more for bowl

In a large bowl, place the warm water, sprinkle with yeast and sugar.  Let sit for 10 minutes, or until foamy. 

Add olive oil, salt, flour, and cornmeal.  Mix with a spoon until dough comes together.  Then, knead together on a flat surface for 5-7 minutes. 

Place in a greased bowl with plastic wrap to cover.  Let rise until doubled ~ about an hour.  Or overnight in the refrigerator.

For the Pizza:

Manchego Cheese ( could substitute Parmegiano or Pecorino Romano)
Asparagus (ends trimmed)
Roasted Garlic
2-3 eggs
Course Salt and Pepper
Olive Oil
Pizza Dough

Preheat oven to 425 degrees, along with a pizza stone, if you have one.

After the dough has doubled, punch it down and divide it into whatever sized balls you want.  Can make several smaller pizzas or about 3 medium sized.

Roll out on a well floured flat surface, then transfer to a pizza peel that has been dusted generously with cornmeal.  Be sure the dough can slide off the peel by giving it a little jiggle.  If it doesn't slide around, add more cornmeal.

Now you can add your toppings.  Spread several cloves of sweet roasted garlic onto crust, followed by several asparagus spears, and shaved manchego cheese. Drizzle lightly with olive oil.  Crack 2 or 3 eggs right on top, and sprinkle with salt and pepper.

Slide into the hot oven, onto a pizza stone that has been preheated with the oven.

Bake around 10 minutes, or until crust is golden.

Side note:  You may wonder why I am so adament about using course salt as opposed to table salt.  It is much easier to control and know how much to use when you use course salt.  I keep a small dish of it next to my stove and use my fingers to add the right amount in all my cooking.  Plus, I think it offers a more well rounded flavor to dishes than table salt. :)