
I've just put a Rhubarb Custard pie in the oven, and I'm on tenterhooks to see how it will turn out.
Been making a whole lotta pies around here lately. On Saturday night we're going to a Fall Festival at church, and one of the activities is a pie contest. I tend to be a *wee* bit on the competitive side, so I'm trying out pies right now to see which one will be my official contest entry. I have lots of frozen rhubarb that I'd like to use up, so I thought I'd make a rhubarb pie of some sort. Rhubarb is unusual, and that could work for or against my chances--it could be a good thing because there likely won't be any other rhubarb pies, but a bad thing because not everyone likes rhubarb. I'm convinced I lost last year's contest because I made a Key Lime Pie. It was an awesome pie, but I think the judges didn't choose it because they didn't like Key Lime, not because it wasn't good. My 2 Key Lime Pies were completely eaten after the judging, unlike some of the other entries. I think the winner was some sort of cheesecake or some similarly pedestrian creation *sniff*.
So 2006 is the Year of Rhubarb. I started out the pie-making on Monday, when I did a Chocolate Cream Pie to get my fingers flexed, so to speak. I hope that pie wasn't a portent of things to come, because it was horrible! The chocolate filling wasn't so bad, but the crust was terrible. Easily the worst pie crust I have ever made. It was a recipe I know I've used before so I'm not sure where I went wrong, but it was BAD. So bad in fact that I threw the whole thing away. I'm not going to waste dessert calories on substandard pie.
Yesterday I made a new batch of piecrusts using another recipe and they turned out much better. I found that my pastry cutter was leaving the shortening and butter in too large of chunks (one of the fatal flaws in Sunday's piecrusts) so I used my bare hands and I think I got a much finer consistency. Last night's pie recipe was from the good old standby, the red and white gingham BH&G cookbook. It was the only rhubarb pie recipe in the book. I used frozen rhubarb that I thawed first, and I think that was a mistake because the center of my pie is completely watery. I think the eggs in the recipe set, but the extra liquid from the thawed rhubarb threw the whole thing off. I haven't even cut into it because it's just a boggy, soggy mess.
That's why I'm hoping this current pie will be better. I used frozen rhubarb again, but only slightly thawed--just enough to get the ice crystals off. I just checked it and the center is still loose, so we have a ways to go yet. If this isn't a winner, I'm going to look for a Strawberry Rhubarb pie recipe. Oh, and to prevent 'pie thighs' I'm sending all my rejects to Quin's office. Bless their hearts, the guys there will eat anything!




























