Everything in the above (2) photos, is from Hobby Lobby.
And bonus, this brand of paper goods is 50% off this week!!
The cute little wooden food-safe spoons were also from Hobby Lobby.
The gingham napkins are from Pier One Imports
This grouping is from Michael's Crafts.
I really liked working with these wooden berry baskets.
Give a lady a glue gun and a little ribbon and
...well...you'll have embellished berry baskets in no time!!
So fancy... and such a sweet way to serve up a party favor or a
picnic dessert!!
I used two different styles of Mason jars.
The smaller was 1/4 cup size and the larger was 3/4 cup...
either make a nice presentation and fit perfectly into the berry boxes.
Both styles are available at many big box retailers,
mine were purchased from Target.
Here is the Fox19 demo...
We use these exact cutters to make super cute pie toppers!!
If you were not sure how these little guys work, the video will clear things up...
They are basically like cookie cutters with a plunger that imparts detail onto the dough!
Whoever thought of these is...well, they are a genius!!
Pie Crust Cutters
are available at many kitchen, and specialty stores.
This set and the one's used on FOX 19 today
are from Williams-Sonoma.
This set pictured is a current set, is available at Williams-Sonoma online.
I bought this set...for the pineapple...
just the pineapple... and I wish there was a lemon cutter...(next time)
The garden themed set is older, but still available on ebay
every now and then.
I have purchased a variety of different pie cutters
at different times from Jungle Jim's,
JoAnne's and Cincinnati Cake and Candy.
Sometimes they come as a set and
sometime you can purchase
single pie cutters.
Best Tip EVER:
My favorite new trick in the kitchen...
When making pie dough, keep the butter frozen or very well chilled.
Using my food processor..I make "butter snow" with the grater attachment.
It makes fine...beautiful strands of butter,
perfect for making pastry or buttermilk biscuits...
If you have time you can grate a few batches and put
them into zip top bags, store the butter-snow in the freezer...
You'll always have butter, ready to go...
Look at all that finely shredded butter!!
Here's the Recipe from today's FOX 19 TV appearance.
Mason Jar STRAWBERRY RHUBARB PIES and
Mason Jar Lid TARTS,
Karri Perry, Blue Ribbon Kitchen blog, 2016
BlueRibbonKitchen.blogspot.com
PIE DOUGH
8 Tablespoons of unsalted butter-chilled, cut
into small pieces
¼ cup butter flavored Crisco-chilled, small pieces
2 Tablespoons granulated sugar
1 tsp salt
2 cups all purpose flour
¼ cup to 1/2 cup chilled water and vodka
mixed 50/50. Use just enough liquid for
dough to come together.
Mix together flour, salt and sugar, in a food
processor.
Add butter and Crisco, pulsing until mixture
resembles wet sand.
Add just enough liquid for dough to come
together, while lightly pulsing.
Remove and chill dough, covered or wrapped
tightly for 2 hours before using.
PIE DOUGH CUT-OUTS
Roll chilled dough to ¼ inch thickness on a
lightly floured surface.
Using pie crust cutters, press down to make
shape and then use plunger to make the detail appear.
Set cut-outs onto a parchment lined baking
sheet.
If desired, before baking:
Egg wash: 1 egg lightly beaten and 1 tablespoon of cool water to thin.
(1 Teaspoon sugar + 1/8 teaspoon cinnamon) Use to sprinkle on top of cut-outs.
Lightly brush egg wash onto cut-outs (you will
not use all the egg wash,
just enough to very lightly glaze the dough. While egg wash is wet,
sprinkle pie with cinnamon-sugar mixture.
Chill for 10 minutes before baking.
Bake shapes of similar sizes on the second to
the lowest oven rack at 375 for 20-25 minutes or until lightly golden and baked
through.
FILLING
2 Cups rhubarb-cleaned and chopped into ¼
inch pieces. Only use the red stalks of
the rhubarb. Be sure any leaves are
removed and discarded.
2 Cups rinsed and sliced fresh strawberries
1 Cup of granulated sugar
3 TBS
instant clear gel (available at King Arthur) or use cornstarch
1/8 teaspoon cinnamon
1 tablespoon lemon juice
1 tiny pinch of salt
On the stove top, add ¼ cup of water and lemon juice to a
medium sauce pan. Combine dry
ingredients, lightly mix and then pour over berries and rhubarb to coat. Heat the strawberry/rhubarb mixture in the
pan over medium heat. Continue to stir mixture until it is bubbling, the
berries and rhubarb are soft, and the mixture resembles pie filling. Let cool slightly before transferring to
Mason jars.
Carefully spoon the warm mixture into mason jars or small
ramekins.
Decorate filled mason jars with baked cut-outs.
For
Mason-Jar Lid Tartlets
Place Mason jar rings onto a parchment lined, rimmed
baking sheet.
Roll out dough to ¼ inch thickness. Cut a circle of dough larger than the lid.
Place dough inside the ring, as you would a pie plate, or
tart pan. Crimp edges.
Spoon about two-three tablespoons of filling into tart.
Do not overfill. Place an unbaked pie
cut-out onto tart for garnish if desired.
Refrigerate prepared tarts for 1o minutes before baking
on a lined, rimmed baking sheet.
Bake at 375 degrees on the lowest oven rack for 35-45
minutes or until the crust is golden brown and the filling is just bubbling.
Let tarts cool to room temperature and serve.
Enjoy.
Below are a series of steps to making the lid tart-let... from February-differnt tart...same idea...
Sometimes it helps to see the pictures!!...I know it always does for me.
So easy and a cute way to serve up a dessert!!
Thank you so much for stopping by!! If you would like to receive Blue Ribbon Kitchen posts, there is an email sign up on the right hand side of this page...but up ...closer to the top. :)
Thanks again,
Karri
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