My best friend Cheryl hosted a really fun pie party a few weeks ago, and I thought I'd share a couple pie recipes from the party because they were all so delicious... Cheryl's Bluebarb Pie
Serves 4 │ 3 ¼ hrs
*Use other berries this “pie” if you like
4 stalks (1 lb.) rhubarb, trimmed and thinly sliced
6 tbsp. dark brown sugar
4 cups vanilla ice cream, softened
10 tbsp. sugar, divided
1/8 tsp. cinnamon
½ cup softened unsalted butter
1 tsp. vanilla extract
1/8 tsp. kosher sale
1 cup plus 2 tbsp. flour
2 cups (12 oz) blueberries
½ tsp. cornstarch
1 tbsp. lemon juice
1. Cook rhubarb with brown sugar in a medium frying pan over medium-low heat until it looks like jam, 20 min. Put in a bowl and chill. Stir in ice cream and freeze until firm, 3 hrs.
2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Mix 1 tbsp. sugar and the cinnamon in a bowl. Beat butter, 5 tbsp. sugar, the vanilla and salt in a bowl until light and fluffy. Add flour and mix on low until large clumps form.
3. Gather dough into a ball and roll into a ¼-in.- thick round. Transfer to baking sheet, sprinkle with cinnamon sugar, and freeze until firm, 10 min. Bake until edges are golden brown, 15-20 min. Cool, then break into large shards.
4. Put berries, cornstarch, lemon juice and remaining sugar in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring, until thick and bubbly, 5 min.
5. Divide berry compote among 4 bowls. Scoop ice cream in each bowl and add crust shards.
Per serving: 858 calories.
Check out her blog for all of the details on how to host your own pie party!