Comments on: Rhubarb Pie with Lattice Crust and the 3-2-1 Pie Dough http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/ Translating the Chef’s Craft for Every Kitchen Wed, 22 May 2013 05:48:06 +0000 hourly 1 By: Alex http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32345 Alex Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32345 I’ve used Delia Smith’s pastry recipe for many years, as it is basically the same as our traditional family recipe. She uses weights, but her ratio is 2:1 for flour:fat. I tried your ratio this evening, and it was a flop – at least based on what I’m used to. The dough was not the consistency I’m used to. Much shorter (as one would expect), and I couldn’t get it to hold together using my usual technique. A couple of things I’ll try the next time: butter (which brings the ratio closer to 2:1 based on its water content), or chilling the shortening more before combining with the flour. I’m not writing this recipe off yet, but it’s going to require some changes in the way I’m used to doing pastry.

]]> By: mommycook http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32346 mommycook Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32346 Michael,
I was reading Julia Child’s tips on making pie crust here: http://www.pbs.org/juliachild/tricks/pastry.html I’m curious what you think about the tips of using 50/50 shortening/fat and using part cake flour. Thanks!

]]> By: Jasmine http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32344 Jasmine Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32344 Hi Michael — I made this pie this weekend (after having my eye on it from when you first posted it) and it was delicious! I also want you to know a little ratio related story about making the crust: as I was weighing everything, I discovered that I had about 2 ounces less of butter than I needed. Well, I’ve had great luck with a pie crust of Rose Levy Berenbaum’s that calls for part cream cheese in the crust, and I figured the cream cheese tartness would go well with the rhubarb, so I tossed in two ounces of cream cheese, and used a little less water to compensate for the water in the cream cheese. It was a perfect crust, and the pie was a big hit. Thanks also for the detailed instructions about making the lattice, it was the easiest lattice crust I’ve ever made.

]]> By: Jesse http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32341 Jesse Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32341 I just made this– my first pie, ever! I made a good many mistakes, and my lack of skill was obvious… but, darn if it doesn’t taste great– it had been ages since I’d had a rhubarb pie! Thanks, Michael!

]]> By: Ashlea http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32342 Ashlea Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32342 This pie looks delightful and I have been dying to try something with rhubarb. Looks like a great recipe!

]]> By: wendyb http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32343 wendyb Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32343 I made this yesterday and it’s a great pie!
First, your crust: the 3-2-1 formula is perfect (weighing everything makes it completely repeatable). I worked the butter in with a wire pastry blender & left it very rough, which I think helped make the crust super flakey.
The filling: I skipped the spices (my pref.), but cutting the rhubarb into small dice and adding sugar/cornstarch at the very end gave it a really great texture – with almost no runniness. Thanks a zillion Mark – It was definitely a “Ruhlbarb” pie (thanks for that, Tags!)

]]> By: Kate http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32340 Kate Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32340 That’s a nice pastry wheel. Looks remarkably like the one I inherited from my grandmother, whose father made the wheel for her mother.

]]> By: Kamille http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32339 Kamille Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32339 As you write about 18 years missed…I felt the same way when I was introduced to this beloved vegetable. In fact, Spring means the smell of freshly cut rhubarb to make a pie.

]]> By: Amy http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32338 Amy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32338 I don’t like pie. Not sure why. I think I don’t like cooked fruit and berries. There’s one exception to this rule though: Rhubarb strawberry pie, which I love. In other news, I just can’t get behind the whole a la mode thing. Ruins everything. Those are two different desserts in my books.

]]> By: mary http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32335 mary Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32335 I’m with you on a rhubarb-only pie — keep the strawberries away from mine, please. I like it tart! I’ve never added cinnamon and cloves though, will have to try that.

]]> By: Lisa M http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32336 Lisa M Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32336 I love your reference to PHC. Be-bop indeed.

Thank you for inspiring me.

]]> By: Bruce Libby http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32337 Bruce Libby Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32337 since I posted about strawberry rhubarb pie in the comments, and since we got rhubarb from our CSA last week, I made one last night and my wife went into spasms it was so good, sweet with a tart aftertaste, actually pretty light (I sub brown sugar for white sugar), can’t wait to eat some more tonight

]]> By: luis http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32334 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32334 If there were rules in the cooking world for combining vegetables and/or spices and rubs etc.
and I think there are even though they may not be quantified as such…we could/can determine ratios for such.
These things are analog outputs from the chefs understanding of flavors and experience.
If you think of garlic and onions.. it seems the larger the veg the larger the ratio. Also it seems the smaller the veg the larger its concentration of active ingredient and potency. It all seems inter related and intertwined somehow.

]]> By: Michelle http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32332 Michelle Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32332 Makes me wanna bang out some pie tins, dust the room in flour, and sing and dance to a little Garrison Keillor.

]]> By: luis http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32333 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32333 3:2:1… factoid… did you know? Concrete is a mix of gravel, sand and cement in 3:2:1 ratio????

also 3:2:1 ratio works with sour drinks…? who knew?
http://sarahdeming.typepad.com/spiralstaircase/2007/01/crab_chile_con_.html

Ratio’s are fun…

]]> By: jeni http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32331 jeni Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32331 perfect timing Michael- I was planning on making rhubarb pie this weekend! it’s one of my favorites too.

]]> By: Mark Garso http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32330 Mark Garso Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32330 The pie looks absolutely perfect! I am going to try making the crust with butter – am interested in how that will turn out. My wife does prefer the rhubarb pie with strawberries but I think she’ll eat it without too!

Mark F. Garso 3561

]]> By: Clara http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32327 Clara Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32327 Funny coincidence here, I made your 3-2-1 pie dough on Saturday (from my freshly purchased copy of Ratio). I followed your tip about the additional folding to make it extra flaky. Holy cow! This was hands-down the most delicious, flaky, tender, lively crust I have ever made – and I’ve been trying for years. THANK YOU. I have found pie dough nirvana and my baking will never be the same again.

]]> By: Kate in the NW http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32328 Kate in the NW Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32328 Yum, AND…
(semi-random food fact): did you know that buckwheat isn’t actually any form of wheat at all, but a cousin of good ol’ rhubarb?

You learn a lot of stuff when your kid is gluten-intolerant.

(okay you probably DID know that, along with everything else, but I think it’s interesting).

So what about a rhubarb pie with buckwheat crust?

]]> By: Badger http://ruhlman.com/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough/comment-page-1/#comment-32329 Badger Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/rhubarb-pie-with-lattice-crust-and-the-321-pie-dough.html#comment-32329 Rhubarb is my dad’s absolute favorite and it will always, always remind me of him. He used to grow it when we lived in OH but it doesn’t seem to grow well in the part of TX where we are now. If I can get hold of some, I’m totally going to make him this pie!

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