The Secret Recipe Club revel is here yet again! What is the Secret Recipe Club you ask??
It's a large group of bloggers, each month we each get an assignment (it's top secret who had who until reveal day!). We are responsible for picking one recipe from our assigned blog, make it, photograph it, blog about it! It's super fun.
This month I was assigned a blog I have yet to visit! I love "meeting" new blogs. Double The Sugar. This is a unique blog written by two friends on either side of the "pond" Shannon lives in Washington State while Lucy resides in Scotland. Their blog consists of great recipes from both sides of the "pond".
When I stumbled upon their Strawberry Rhubarb Pie in a Jar, I just knew that I had to make that. Pie in a jar has been on my bucket list for quite sometime. Food in canning jars is just so darn cute! I always love that rustic/country look the jars gives to food.
What I didn't realize is that rhubarb is not huge in the UK... it grows there but somehow the whole strawberry/rhubarb thing has not caught on there. Seriously?! Here in New England this is huge... and has been forever! They just go hand in hand.
I have done a boat load of strawberry rhubarb recipes lately and have been on strawberry overload since I went picking with my kiddos in VT over the weekend.
To give myself a break on the strawberries... I decided to pair my rhubarb with raspberries and blueberries.
Shannon and Lucy's pie's in a jar are made so you can have portable pies. They sit lower in the jar so you can fit the lid on it. Genius right?
Well I wasn't paying attention and had a duh moment when I just filled my jar with the crust and filling and topped it off like a normal mini pie... so my pie can not wear it's lid!
Raspberry Blueberry Pie in a Jar
FOR THE CRUST:
(recipe from King Arthur Flour, for a tutorial with photos check out my post by clicking HERE)
1 1/4 cup all purpose flour
1/2 cup of ice cold butter
1/4 tsp salt
1/4 cup ice water
Cut half of your butter into small pieces. Add flour and salt to a large bowl, work your small butter pieces into the flour until it looks crumbly.
With the remaining butter cut into thin slabs. work the butter into the flour creating thin disks of butter. Don't work the pieces to small, you want the butter to make layers in your crust creating flakes.
Add in your water slowly 1 tbs at a time working the dough until it comes together. Shape dough into a disk cover with plastic wrap and refrigerate for 30 minutes.
FOR THE FILLING:
2 cups of rhubarb sliced thin
1 1/4 cups fresh blueberries
1 1/4 cups fresh raspberries
1 cup sugar
1 tsp cinnamon
1/4 cup King Arthur Flours Pie Filling Enhancer
Preheat oven to 350.
Toss berries with the Pie Filling Enhancer cinnamon and sugar. Set aside.
When the crust is ready divide dough up in to about 8 pieces. (recipe should make 4 double crusted pie in a jar... depending on your jar size you could have more or less)
Roll each piece into equal sizes. Press one piece of dough into the bottom and sides of each jar.
Fill each jar with pie filling and top with a 2nd piece of dough.
Crimp edges and cut small slits in the top allowing it to vent.
Bake pies for about 30 minutes or until they are golden brown.
Allow to cool for 30 minutes before eating.