The Pie Recipes
(adapted from The Violet Bakery Cookbook ) serves 8 For the pastry- 1¼ cups all-purpose flour 1½ teaspoons sugar ½ teaspoon salt 4 oz. (1 stick) cold unsalted b
Keywords
- pie recipe
- easy pie
- cookie recipe
- cherry pie
- pecan pie
- rhubarb
- strawberry
- nut
- squash
- pie filling
- blueberry filling
- key lime
- sugar
- butter
- easy pie crust
- chocolate
- cardamon
- lattice crust
- lattice
Ingredients
- 1¼ cups all-purpose flour
- 1½ teaspoons sugar
- ½ teaspoon salt
- 4 oz. (1 stick) cold unsalted butter, cut into small pieces
- 1 teaspoon rhubarb bitters or apple cider vinegar
- 4 tablespoons ice cold water
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons sugar
- 7 tablespoons ground pistachios
- 1 teaspoon Lillet
- 1 egg yolk
- 4 teaspoons heavy cream
- 21 ounces rhubarb, rinsed, leaves and tough stems removed (save the ends- not the leaves- for the glaze)
- ½ cup sugar
- ¼ cup brown sugar
- pinch of salt
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground cardamom
- 1 teaspoon orange zest
- 1 tablespoon Lillet
- 3 tablespoons cold butter, cut into pieces
- 5 ounces rhubarb ends
- ¼ cup sugar
- 2 tablespoons Lillet
- generous peel of fresh orange
- a few stalks of Angelica or a few stalks of tarragon (optional)
