advice on pie
i highly recommend making your own pie crust because store bought ones have unnecessary ingredients and preservatives. it's also really easy to make this crust and it is beyond good (because there is a ton of butter in it). make sure to let the pie cool off for at least 2 hours otherwise it will be real soupy.
growing up my mom always made this classic pie combo and i remember finding it amazing that raw rhubarb, which is oh so tart and looked like celery, could end up tasting so good. serve it warm a la mode or straight out of the fridge for breakfast.
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the way to go
bon appetit's pie crust recipe
2 & 1/4 cups all purpose flour
1 tbsp raw sugar
1 tsp sea salt
1 cup (2 sticks) plus 2 tbsp chilled unsalted butter, cut into pieces
1 tbsp raw apple cider vinegar
3 tbsp ice water
mix flour, sugar, and salt in a large bowl. toss butter in flour mixture to evenly coat. working quickly and aggressively, use your fingers to rub butter into flour to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky). combine vinegar and 3 tbsp. ice water in a small bowl and drizzle over flour mixture, running your fingers through the flour as you drizzle to evenly distribute (think of running your fingers through your hair). knead dough in the bowl until it starts to come together (it will still look a little dry). turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. divide dough into 2 pieces and press into about 1"-thick disks. wrap with plastic and chill at least 2 hours.
roll out a disk of dough on a lightly floured surface to a 13" round. transfer round to a parchment-lined baking sheet and chill while you roll out remaining disk of dough to a 13" round (about ¼" thick). chill both until the filling is ready.
for the filling
1lb or about 3 & 1/2 cups of hulled strawberries sliced in halves (or quarters if they are large)
4 medium sized stalks of rhubarb chopped in 1/2 inch pieces
zest from 1/2 of a lemon
the juice of 1/2 a lemon
1/4 cup corn starch
3/4 cup + 1 tbsp of raw sugar
generous pinch of salt
1 egg for egg wash
1 tsp of water
preheat oven to 350°.
beat egg with 1 tsp water in a small bowl just to blend, set aside. combine raw sugar, cornstarch, salt, strawberries, rhubarb, and lemon in a large bowl. toss with a wooden spoon, till evenly mixed.
take chilled dough out of fridge. place one piece in the pie dish allow dough to fall down in center and trim excess from the rim but allow for a 2 inch overhang. brush edge with half of egg wash. pour in strawberry//rhubarb mixture and mound in the middle of the dish. place second dough round on top and trim the edge up to the bottom piece. with a fork crimp edge of pie crust and make your way all the way around the pie. with a pairing knife cut a few vents in center of the pie. brush pie with remaining egg wash and sprinkle with 1 tbsp of the raw sugar. place pie on foil lined rimmed baking sheet and place on center rack of the oven.
bake for an 1 & 1/2 hours or until golden brown. let pie cool for a few hours before slicing.
foto by @jesselynndawson