Raspberry Rhubarb Pie with Lemon Buttermilk Ice Cream

The first pie of the year! And the first ice cream of the year! I couldn't help but include both in the same post because after all, what's pie without ice cream? And this pie and this ice cream were made for each other. Both are sweet with a punchy tangy note to remind you that HEY - the sun is out, the birds are singing, and it's light out until like 8pm, holy crap.

Both the pie and the ice cream are awesome on their own, so don't feel like you have to make both at the same time, but you really should make both at the same time. 

Think about it this way: Bread is pretty good. Cheese is also pretty good. But grilled cheese is better. 

And what kind of person would I be if I didn't recommend that you make a grilled cheese?

I think in carbs, I can't help it.

The nice weather we've been having here in Vancouver (for the most part) has totally given me a kick in the butt, in a good way. Not only am I all about the spring fruits and bright flavours, but on the weekends, I've been cooking actual meals (falafel wraps, broiled corn tacos, pizza, and just this morning - sumac and tomato focaccia!). Some awesome cookbooks came in the mail the other day and I've been having a field day looking through them! I'm a little overwhelmed by the amount of things that I want to make from them, I almost wish I had a big family to cook for every night instead of just me and my cat.

I used to regard cooking as a bit of a hassle. Of course I wanted to eat nice meals and the act of cooking was pretty fun too, but finding a recipe, hoping I have all the equipment, getting the ingredients form multiple stores, and then finding time to make everything was a daunting thought. It was easier just to have toast, you know? But it's so much easier than I thought and totally worth it! You can't beat that sense of satisfaction that comes from making a good meal from scratch, either. 

I don't really get that with desserts, but I think that's because pastry and baking in my career so I'm always worrying about the technical side of things, how long it takes me to make something, and the tiny details in presentation. It's nice to have a break from all that pressure with cooking for myself. 

Of course, I'm never going to stop making desserts in my free time. A nice dinner is great and all, but there's something to be said for finishing the day off with a big warm slice of pie topped with a slowly melting scoop of ice cream.

Raspberry Rhubarb Pie with Lemon Buttermilk Ice Cream

Lemon Buttermilk Ice Cream

Recipe from Frozen Desserts

542 g whole milk
103 g heavy cream
3 lemons, zested
183 g granulated sugar
62 g egg yolks

110 g buttermilk

Pie Dough

Recipe from The Four and Twenty Blackbirds Pie Book

430 g all-purpose flour

3 g kosher salt

15 g granulated sugar

230 g unsalted butter, cold, cut into 1/2-inch pieces

250 mL cold water

62 g cider vinegar

100 g ice

Pie Filling

Recipe from The Four and Twenty Blackbirds Pie Book

450 g fresh rhubarb, cut into 1/2-inch pieces

200 g raspberries

150 g granulated sugar

80 g light brown sugar

12 g cornstarch

1/2 teaspoon ground cinnamon

1/4 teaspoon ground green cardamom

1/2 teaspoon kosher salt

1 egg

Egg wash

Coarse sugar

For the ice cream, combine the egg yolks and sugar in a medium bowl and whisk until slightly paler in colour.

Combine the milk, cream, and lemon zest in a saucepan set over medium heat. When the milk mixture is just below a simmer, remove the pan from the heat and, whisking constantly, slowly pour one-third into the egg mixture. Slowly pour in the remaining milk mixture. Transfer back to the saucepan and place over medium heat. Whisking constantly, cook the anglaise until it is thick enough to coat the back of a spoon and reaches a temperature of 80 C.

Strain the mixture through a fine-mesh strainer into a bowl set over an ice bath. Stir in the buttermilk while the mixture is still warm. Cool to room temperature, then place a piece of plastic wrap directly on the surface to prevent a skin and refrigerate overnight.

Place your ice cream container in the freezer for at least 20 minutes. Churn your ice cream according to the manufacturer's instructions, then transfer to your pre-frozen container. Place a piece of plastic wrap directly on the surface to prevent a skin from forming and freeze for two hours.

For the pie crust, stir the flour, sugar, and salt in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-sized pieces of butter remain.

Combine the water, cider vinegar, and ice in a large measuring cup. Sprinkle two tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Divide the dough into two flat disks, wrap in plastic wrap, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.

Remove one disk of dough from the fridge 5 to 10 minutes before you begin rolling. Lightly flour your work surface and roll the dough out to 1/8 inch thickness and about 11 inches in diameter. Line your pie tin, trim the excess, and refrigerate for 20 minutes.

Remove the second disk of dough from the fridge 5 to 10 minutes before you begin rolling. Roll the dough out to 1/8 inch thickness and cut strips 1/2 inch in width for your lattice. Transfer to a baking sheet and refrigerate for 20 minutes.

For the pie filling, combine the rhubarb, raspberries, granulated and brown sugars, cornstarch, cinnamon, cardamom, and salt in a large bowl and toss to combine. Stir in the egg. Pour the filling into the chilled pastry shell, arrange the lattice on top, and crimp as desired.

Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks in the bottom and centre positions, place a rimier baking sheet on the bottom rack, and preheat the oven to 425 F.

Brush the pastry with egg wash to coat, being careful not to drag the filling onto the pastry. Sprinkle with the desired amount of coarse sugar.

Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown. Lower the temperature to 375 F, move the pie to the centre oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 30 to 35 minutes.

Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature with a generous scoop of ice cream.