One of my readers asked me what fuels my vision for a shoot more; the food or the props? I’m always inspired by the food, but there’s something really special about new kitchen tools and props to add to the story. I’m always on the lookout for them. When I received these gorgeous, handmade scoops from Loran at Old World Kitchen, I felt my creative vision for this Strawberry Rhubarb Pie shine a little bit brighter.
Old World Kitchen Scoops
These scoops are one of a kind. Anything hand carved out of wood is going to be unique. Her family has the craft down to an art. The scoops are beautiful and yet very solid to work with in the kitchen. All the details from the carving to the packaging are thought through. The scoops I used in this shoot are one of their best sellers called The Artisan Coffee Scoop Set. You’ll receive three scoops in the wood type of your choice. I opted to get the assorted colors because I couldn’t make a decision on one color type. I also received the Long Elegant Scoop in Hickory and the Darling Long Scoop in Walnut. They aren’t pictured in this shoot, but you’ll see them in some upcoming recipes very soon.
Pie Baking Tip
I was so excited about the scoops that I forgot a very important step while baking this pie. I didn’t place a baking sheet beneath the pie pan while it was baking in the oven. Needless to say, the filling bubbled over and dripped onto the base of the oven and solidified. When I used the oven over the weekend, our kitchen flooded with smoke and I soon realized what had happened. Always put a baking sheet beneath anything that can drip to the floor of your oven, because it can be a time consuming mess to clean up.
How to Clean an Oven Article
STRAWBERRY RHUBARB PIE
- 2-1/2 cups chopped fresh, red rhubarb
- 2-1/2 cups de-stemmed, washed strawberries, cut in half or quarters
- 1-1/3 cups sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons of butter
- 1 egg white beaten with 1 teaspoon of water
- 2 pre-made pie crusts
- Wheaties or other flaky cereal
- Preheat your oven to 425 degrees Fahrenheit.
- Mix the rhubarb, strawberries, sugar, flour, zest and juice, cinnamon and vanilla in a large bowl.
- Place one of the premade pie crusts in a pie pan and trim access crust around the sides.
- Add just enough Wheaties to line the bottom of the crust. This prevents the bottom of the pie from getting too soggy.
- Pour fruit mixture into the pie crust.
- Roll out the other pie crust and place on top of the fruit mixture whole or in lattice form.
- Brush the edges of the crust with egg white wash.
- Place a baking sheet beneath the pie pan to catch any drippings.
- Bake at 425 degrees Fahrenheit for 15 minutes.
- Reduce heat to 375 and continue to bake for an additional 45-50 minutes or until the filling starts bubbling.
- Let cool before serving and sprinkle additional cinnamon on top, if desired.
All images © Regan Baroni 2016.
Disclosure: This post was in collaboration with Old World Kitchen and they gifted me the scoops for this post. As always, all opinions are my own. Thank you to my readers for supporting the brands that keep me cooking, styling and shooting.