Saturday, March 22, 2014

Breakfast or brunch, whichever.


{Ree's photo, not mine)

My husband would love it if I cooked like Ree Drummond most of the time. He's a fried chicken, grits, biscuits and gravy kinda guy.  I made him a homemade plateful using a recipe for biscuits and gravy I found on her website.  There were delicious.  I'm more of a vegetarian, salad, healthy-type eater so we balance each other out.  I've learned to appreciate something as hearty as this dish as long as it's like eaten not more than once a year and made with high quality, local sausage like Beeler's.

Last night we secretly made him a strawberry-rhubarb pie.  It is hiding in the cupboard waiting for tomorrow night.  I used frozen rhubarb from last summer's crop and some berries my mom brought me the other day.  I don't know where she got the berries and I'm not asking as they were big (and definitely NOT local) but perfect for this pie.  It's his favorite.  I used to be afraid of making pies all because of sticky crusts.  My mother-in-law shared her recipe with me and I finally got the hang of making it.  Last night Groovy Girl and I worked happily together interlacing the pie crust to make a lattice top.

The pie was quite juicy I think because of the frozen rhubarb.  It has settled not and should be perfect for serving tomorrow night.  I always bake it on top of a cookie sheet which saved my oven this time as it leaked right up over the top.  

Here is the pie crust recipe so you to can feel pie-successful:

Phyllis' Perfect Pie Crust

For a double crust pie:

2 cups flour
1 cup Crisco (today I used butter as I was out of Crisco)
1/4 tsp salt
1/2 tsp baking powder
1/2 cup cold water

Mix together dry ingredients, cut in Crisco with a pastry blender.  Pour in cold water and mix only enough to stick together.  Roll out one-half of the dough at a time for a double crust pie.  You can sprinkle top with sugar or cinnamon/sugar mixture.

Toss in your fruit of choice and bake.  The lattice top in the photo above does not look as good as we've done before but he is not going to care.  He is going to be delighted that I'm still willing to craft a pie for him! Why all this catering to the husband?  His birthday is tomorrow!


This post is linked to Beth Fish Reads Weekend Cooking meme.  Click on her link to find many other food-related posts.  Happy weekend.


3 comments:

  1. Strawberries and rhubarb as a pie or a sauce is the absolutely sure sign of spring.

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  2. Your pie looks wonderful, I hope you all enjoy!

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  3. Ha! My husband would love those biscuit and gravy breakfasts, too. Hope he loves the pie! Looks delicious.

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