Today Lokokitchen's book "Pieometry" was published! I love her work so much, she is really inspiring and talented! Thank you Lokokitchen so much for letting me post your recipe on my blog. It's truly an honor!
Lauren Ko uses geometry (or pieometry) to design her fabulous pies and tarts. I was practically giddy flipping through the pages of her book. The photography and pie/tart art is absolutely stunning!
I must admit that I forgot to put on the egg wash (🤦🏽♀️), so it wasn't as brown on the center but it still tasted amazing!
As a novice pie maker (I've only made two or three pies in my life), I'm pretty happy of the final result!
The pie is filled with a bluebarb filling. This was actually my first time eating rhubarb and I'm loving it. :) Making the spoke design out of pie dough was very meditative and calming. I enjoyed every minute of it! You should definitely check out her book!
|Level: 👩🏽🍳👩🏽🍳|Time: 5 hours (chilling included)| Serves: 6-8|
1 cup ice cubes
1 cup cold water
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
2 sticks cold unsalted butter, cut into small cubes
3 cups blueberries
3 cups rhubarb, cut into 1/4-inch slices
1 cup granulated sugar
1/3 cup tapioca starch
1/2 tablespoon fresh lime juice
1 teaspoon kosher salt
1 egg, lightly beaten
Combine your ice and water together in a bowl, set aside. In a separate bowl combine your flour, sugar, and salt. Cut in your butter cubes with your hands until the mixture resembles small crumbs. Slowly add your ice water in a tablespoon at a time. I needed 3 tablespoons. Knead gently and form a ball out of your dough. Wrap with plastic wrap and chill for 3 hours.
Mix together blueberries (set aside 1/4 cup worth of your blueberries for later), rhubarb, sugar, tapioca starch, lime juice, and kosher salt.
Roll out 1/2 your dough into an 11x13-inch rectangle. Roll the dough into the rolling pin and unfurl it onto a sheet of parchment paper. Using a ruler as a guide, cut the rectangle widthwise into at least 30 1/4-inch strips. Chill until further use.
With your remaining dough, roll it into a 14-inch circle. Drape it over a 9-inch pie tin and fill with your bluebarb filling. Place a 2-inch circle cutter in the center as a reference point. With a pastry brush lately dab water around the edge of the pie shell. Remove your original dough strips from the fridge. Pick up one strip of dough and lay it across the pie, with the strip grazing the outside of the circle cutter. Press the ends down to secure. Place another dough strip across the pie. The center of this second strip should lay slightly on top of the first and also graze the outside of your cookie cutter. There should be a 1/2" gap in between the two of them. Continue laying out your strips until you've run out. Fill your cookie cutter with the 1/4 cup blueberries that you saved earlier. Remove the cookie cutter.
Brush egg wash lightly onto your pie and bake for 25 minutes in an oven preheated to 425 degrees F.
Once 25 minutes are up, rotate your pie 180 degrees and lower the temperature down to 350 degrees. Bake for 30 minute intervals, rotating each time. You should bake the pie for 80 -100 minutes in total.
- The Bored Baker 👩🏽🍳
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