Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
By @pieceoflovepastries Happy #PiDay! Not that we ever need an excuse to make pie, but we figure today was the day to share this beautiful spring-inspired pie! The lattice work is stunning, but yes, YOU CAN pull it off! All you need is a good peeler to make the rhubarb strips, then just weave them into your lattice design per usual.
Ingredients Needed:
For the crust: 2 1/2 cups (300g) all-purpose flour 1 tsp sugar 1 tsp salt 16 tbsp butter (2 sticks), cold and cubed 1/4 cup cold water 1/4 cup vodka 1 stalk Rhubarb, sliced lengthwise into strips with sharp vegetable peeler
For the filling: 2 cups strawberries, stemmed & quartered 3 cups chopped rhubarb 1 tbsp fresh squeezed lemon juice 1/2 cup brown sugar 1/4 cup + 1 tbsp cane sugar, divided 1/4 tsp cloves 3 tbsp ground tapioca pearls A grind or two fresh pepper Pinch of salt
