First I think we should thank the big guy up there (I mean my cat, he is sitting on top of a bookshelf staring at me, like he has control over the world) that strawberry and rhubarb season are at the same time.
I have made my fair share of Strawberry Rhubarb pies before actually succeeding. But this pie made everyone who tried it want just dig their face in the whole pan, and just eat, and moan in happiness, I know you know that feeling…or is that just me? This made my whole family swear off of the $25 all hype and no passion Hoosier Mama pies down the street. They just don’t compare to a homemade pie with a good crust…
Fresh rhubarb from our garden made this pie that much better! Just knowing that the thing that you are eating was plucked from the garden a few feet away from you just this morning makes everything taste better. I wish everyone could have that experience. It’s not just rhubarb that I’m talking about, have you ever picked a tomato from the garden and taken a big, sweet, juicy bite out of it? Well I do it every summer, because I am lucky enough to have a gardener in the family!
We had rocks in our backyard, so we put them in the dishwasher and use them as pie weights now, they work great.
1 cup butter (frozen)
2 1/2 cups flour
1 1/2 tablespoon sugar
1/2 teaspoon salt
1/2 cup cream
Dice the butter, then put back in the freezer
Mix together the flour, sugar and salt. Using a pastry blender, add the butter, leaving small chunks for extra flakiness.
Add half of the cream and mix in, add more cream as needed, you don’t want the crust to be too wet, use just enough cream so it will hold the dough together. Divide the dough into two balls and cover each in plastic wrap, then put it in the refrigerator
Let dough sit for at least an hour.
Preheat oven to 375 degrees. Roll one of the balls out to fit in the pie pan, using flour to keep it from sticking to anything. As you put the crust in the pie pan, make sure you press it down on the corners and sides to keep the crust from falling when you bake it.
Bake the crust for about 15 minutes, until the crust is slightly golden.
Crust adapted from Smitten Kitchen
3 cups rhubarb
3 cups strawberries
1 cup cornstarch
1 cup brown sugar
1 tablespoon lemon zest
1 tablespoon lemon juice
a pinch of sugar
Slice the rhubarb, core and chop the strawberries into quarters.
Mix all the ingredients together.
Pour the filling into the crust.
Roll out the second ball of dough, and cut it into about 8 long strips. Place 4 of the strips down vertically, then lace the other 4 horizontally through the vertical strips.
lightly whisk the egg with a fork and brush it over the top crust, then sprinkle the last pinch of sugar over the whole thing.
Bake at 375 degrees for 30-45 minutes
Let pie set for at least an hour before serving.