Month: July 2015

shrub-arb pie

The idea for this pie came about after seeing this cocktail on Twitter one day. I love rhubarb in all of its manifestations, whether sweet or savoury. I also love a good balsamic, so when I saw that cocktail I knew I had to combine the two in another format. This is a bit less sweet than your average pie, as I wanted the tartness of both the rhubarb and balsamic vinegar to stand out and not be overpowered by the sugar. We also had basil coming up in the garden when making this pie, and the subtle savoury/herb-y note works really well here. Normally I use my 9″ pie pan, but I had a couple of these smaller aluminum pie pans around so I could practice making pie dough on a smaller scale. This recipe is for a 7″ pie, but you can scale up to whatever size pie you feel like. shrub-arb pie (vegetarian, vegan) serves 6-8 pie dough 2 1/2 c. flour 1 tsp salt 2 tsp sugar 1 c. earth balance or butter, cubed 3/4 c. water …