nom nom nom!

Welcome to Spring! Now here, have a bite of Strawberry Rhubarb MiniPie with the flakiest crust ever! I really have to pat myself on the back for these. I was a little skeptical as I was putting them together, but they are delicious!


I made two different styles, open top MiniPie (bottom) and a larger hand pie (top). Both are super yum but different. The hand pies have a higher crust to filling ratio, which normally I would not dig, but this crust is so light and flaky that it doesn't bother me in the slightest. I tried to stuff the MiniPies with as much filling as possible, so these have a very good crust:filling ratio.

The only thing that would make these any better would be some fresh whipped cream or creme fraiche. Just to off set the tartness of the rhubarb.

So... you want one? Where should I deliver?
xo*annie

back to basics + new tools

Hi there friends on the interwebs!

It's been a bit, for that I apologize. Pregnancy, as it turns out, is tiring and turns your brain to mush. But, I've been thinking about pies a lot lately and am feeling a shift in production modes. Wanting to get back to basics and simple recipes. Spring is in the air and in spite of (because of?) our schizo Portland weather I'm feeling antsy to be baking some delicious spring treats.

I stopped by Sheridan's this morning and got a hold of their first shipment of rhubarb! Yeppers! you guessed it... Strawberry Rhubarb MiniPies! They are in process as we speak.

In other fun news, I finally redeemed my Christmas present and got a food processor! Thanks Mom and Dad! Pie dough in 8 seconds flat. A-mazing. I'll let you know how the crust turns out!
















As always, thanks for the support!
xo*annie