A couple of weeks ago I had the pleasure of attending the most sought after party of the year (in my opinion) Pie Party Potluck Live hosted by Jackie Gordon of The Diva That Ate New York and Ken Leung of Hungry Rabbit. Getting a ticket to the pie party is equivalent to Willy Wonka’s golden tickets. However instead of candy and chocolate we are lusting after all the sweet and savory pies that each guest is required to bring.
Since I had attended the last fete a few years ago, I knew tickets would go fast and immediately grabbed mine once they were available. With my golden ticket in hand, what to make? After a conversation with Jackie she was hoping someone would make pie pops and I suppose I just couldn’t resist saying no.
I was planning on making a strawberry rhubarb pie for all you at this spring, why not make it portable?
Oh wait, these aren’t pie pops that I’m sharing with you today are they? Yeah, turns out pie pops are cute but a pain in the but to make.
Here are the little guys from the pie party, like I said cute but about only half actually stayed on their sticks. I love the idea of two bite pies, especially with that sweet and tart filling you get from the strawberry rhubarb. I don’t love all the work that goes into making it. I think the only reason I didn’t give up was because this dough was made out of Kerrygold butter that they graciously supplied us pie partiers as sponsors of the event.
In all honesty though, the butter makes all the difference in your dough. I learned that the first time I attended Pie Party and Chef Tagere from the GE Monogram center gave us a pie dough making demonstration. It was an epiphany and I finally understood why I couldn’t build a decent crust. Fast forward a year and a half, when it comes to pie dough making there is only one type of butter I use.
- 2¼ cups unbleached all-purpose flour
- 2 teaspoons white granulated sugar
- ¼ teaspoon salt
- 2 sticks (1 cup or 8oz) cold unsalted butter, cut into ½ inch pieces
- 1 large egg yolk
- 4-5 tablespoons ice water
- 1 tablespoon unsalted butter
- 2 cups fresh strawberries, hulled and diced
- 2 stalks rhubarb, chopped
- ½ cup granulated white sugar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla bean paste
- pinch of salt
- 1 large egg + 1 teaspoon water for egg wash
- Place the flour, sugar, salt, butter and egg yolk in your food processor. Pulse until the butter is broken up into little pebbles.
- Dribble the ice water, one tablespoon at a time from the top of the food processor with the motor running until the dough comes together into a ball.
- Remove, form into two disks and wrap in flour dusted plastic wrap. Chill in the fridge for about 30-45 minutes.
- In a large skillet over medium heat melt the butter and add the chopped strawberries, rhubarb and sugar.
- Cook the fruit until it starts to break down and release its natural juices. When it starts to come to a simmer mix in the cornstarch and bring to a boil.
- Reduce the heat and stir in the vanilla bean paste.
- Cook down for about 5-10 minutes longer or until the filling is thick and a jam like texture. Let cool slightly.
- Remove the dough from the fridge and place between two flour dusted pieces of parchment paper.
- Rolling one disk at a time to ¼ inch thick and cutting out rounds with a 3 inch round cookie cutter.
- Transfer the rounds to a parchment lined baking sheet.
- Re-roll the scraps and remaining dough until all the rounds are cut out.
- Heat your oven to 350 degrees.
- Fill each round with 1 tablespoon of filling and fold the dough in half. Press down to seal and using the tines of the fork, press around the edges.
- If the dough has warmed up, place in the fridge for 10 minutes before baking.
- Brush the top of the the dough with an egg wash before baking and bake for 20-25 minutes or until the dough is golden brown and no longer raw throughout.
- You will most likely have to bake in batches.
How about more Pie Party fun? With 100 attendees, majority of them food bloggers we had quite the amount of pies to go through. This year the savory was more balanced with the sweet, with pies such as mac and cheese pie with a bacon lattice and 5-spiced duck phyllo pies.
Being held in the spring there were plenty of fruit based pies and the winner for me were these berry hand pies from Mind Over Batter but I also loved a chocolate orange tart that I squirreled away in my take home container. For the complete list of pies check out Ken’s recap post and of course thank you to Jackie and Ken for another fantastic party!
Thank you to the sponsors as well for the great gift bag to take home with us! This party is truly the best when some of your favorite brands are in attendance, such as OXO, Kerrygold, Jarlsberg, Woolwich Dairy, Dub Pies, Wusthof and Anolon.