Strawberry-Rhubarb Pie

Summer is almost gone, and good riddance. I hate bugs, humidity, and having to wear SPF 110. The one thing I will miss is all the great produce. Remind me how much I hate summer when I’m sobbing into a box of tiny, sour strawberries come January, will you? Recently, I got my mitts on some rhubarb. I LOVE rhubarb. I wanted to name my new pup rhubarb, but I was outvoted by a bunch of close minded tyrants (my parents and sister). Pie is definitely the most traditional way to make rhubarb, but I love it in soda, cookies, cakes, doughnuts, or candied. But now? Now is pie time. Everyone’s favorite time.
INGREDIENTS
1 pie crust (here’s a link to my recipe, but you can certainly use your own recipe or frozen pie crust: http://allthoseinflavor.com/meat-pie-australia/)
2 cups strawberries
4 stalks rhubarb
1/2 cup sugar
Start by cutting the tops off of the strawberries and quartering them. I’m sure you’ve seen the Pinterest hack about stemming strawberries- sticking a straw through them, so it just removes the stem and you don’t lose any fruit. If you do this, do NOT use a plastic or paper straw. Not only are they bad for the environment (think of the turtles!), but they’re flimsy, aggravating, and ineffective, much like every member of Congress. I’m going to be crowing over that comparison for a week. Maybe two.
When the strawberries are quartered, throw them into a large bowl with the sugar. Stir it around, and let it sit for 10 minutes. This is called macerating- the sugar will make the strawberries juicy and tender. Pie is a great way to use up sour berries!
While you’re prepping the fruit, par bake half of the pie crust. I bake my crust at 450 F for 7 minutes, and I like to put a crumpled ball of tinfoil in the center, so it doesn’t shrink. No, the tinfoil isn’t a fire hazard, Ma.
 Slice up the rhubarb
 and add it to the sugared strawberries.
When the crust is done, slice up the other half into long, thin strips. Heap the fruit into the shell,
nd then lay the strips on top. You can definitely just lay the whole crust on top- but I like this latticed look! I also brushed it with a bit of egg wash, for that golden look. Think of it as a filter for the pie- that warm, sun-kissed look, but without the dog ears.
Bake it at 375 for 40 minutes, and serve it hot or cold with lots of ice cream!

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