By Lucy Baker
Whether you're a pastry perfectionist or a one-bowl newbie, a bonafide mixologist or simply searching for how to polish off a number of dusty bottles, this cookbook is certain to turn into a favourite, its pages splattered with chocolate, sprinkled with sugar, and garnished with a twist.
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Cook dinner over medium warmth till the rhubarb starts to melt and the sugar dissolves, approximately five mins. in the meantime, mix the berry liqueur and cornstarch and stir until eventually soft. upload to the rhubarb blend and produce to a boil, stirring continuously till thickened, approximately five mins. get rid of from the warmth, move to the fridge, and funky for half-hour. TO MAKE THE CRUMB TOPPING, mix the flour, oats, sugar, brown sugar, cinnamon, salt, and pistachios in a medium bowl. minimize within the butter till it varieties coarse crumbs. put aside. Preheat the oven to 375°F and place a rack within the reduce 3rd. get rid of the crust and the rhubarb blend from the fridge. Stir the strawberries into the rhubarb blend, and pour the aggregate into the crust. Sprinkle with the crumb topping and bake for 30 to 35 mins, or until eventually the crust is crisp and golden and the fruit is effervescent. SHAKE IT UP: alternative port for the berry liqueur. Blueberry Rum Pie MAKES eight SERVINGS THIS PIE IS AN ABSOLUTE BREEZE. The crust is baked very in short and the filling comes jointly at the stovetop, making it ideal for decent, humid days while you’d otherwise be open air than within the kitchen. whereas fruity beverages are typically made with gentle rum, reminiscent of blueberry mojitos, i discovered the flavour got here via far better during this pie whilst I used darkish rum. Serve with scoops of lemon sorbet or clean mint ice cream. FOR THE CRUST: 1½ cups all-purpose flour 1 tablespoon sugar ¼ teaspoon salt ¼ pound (1 stick) unsalted butter, good chilled and lower into ½-inch cubes 1 tablespoon darkish rum 2 to four tablespoons ice water FOR THE BLUEBERRY FILLING: ⅔ cup sugar three tablespoons cornstarch ¼ teaspoon flooring cinnamon ¼ teaspoon salt ¼ cup darkish rum ⅓ cup water four cups clean blueberries, divided 1 tablespoon unsalted butter TO MAKE THE CRUST, mix the flour, sugar, and salt within the paintings bowl of a nutrition processor and pulse to mix. upload the cubes of butter, a number of at a time, and pulse until eventually the aggregate seems like rainy sand. upload the rum after which the ice water, 1 tablespoon at a time, and pulse till the dough comes jointly in huge clumps. assemble the dough right into a ball and flatten right into a disk. Wrap tightly in plastic wrap and sit back for a minimum of half-hour. Roll the dough out on a floured paintings floor right into a 12-inch circle. move to a 9-inch pie plate and crimp the perimeters decoratively. Prick the ground a number of instances with a fork. Freeze the crust for half-hour. Preheat the oven to 350°F and place a rack within the decrease 3rd. Bake the piecrust for 15 to twenty mins, or until eventually it's light golden. eliminate the crust from the oven and make allowance it to chill thoroughly. TO MAKE THE FILLING, mix the sugar, cornstarch, cinnamon, salt, rum, and ⅓ cup of water in a medium saucepan. Stir in 1½ cups of the blueberries and produce the combination to a boil over medium warmth. Boil for a minute or , till the aggregate is especially thick and has grew to become from cloudy to transparent. eliminate the saucepan from the warmth, upload the butter, and stir until eventually melted. upload the remainder 2½ cups of blueberries to the saucepan and stir to mix.