Strawberry-Rhubarb Pie (Recipe 6)

Strawberry-rhubarb pie is the epitome of Summer pies. Strawberries were on sale at Aldi – a pound for $.99! Such a good deal! I snagged up a few cartons and went on the search for rhubarb. I went to Walmart in search of that delectable plant and came up empty handed. Nobody knew what rhubarb was. 

Then Tuesday morning I went to an early breakfast with Janessa at a whole food's store. We were sitting up stairs eating muffins and sipping piping hot coffee when I spotted the dark red, beautiful stem poking out from amidst a mass of leafy vegetables. It had to be rhubarb! When we finished our meal we went downstairs and I found perfect looking rhubarb. I bought it and was probably too excited about it, but it was a great find.

I took it home and prepped the rhubarb and strawberries for the pie. 

The Recipe: 

• 3 cups strawberries hulled and quartered 
• 4 cups rhubarb, chopped into 3/4-inch pieces 
• 2 tablespoons lemon juice 
• 1 cup flour 
• 1/2 cup sugar

Does that not look like Summer?

Oh, my mouth is watering just looking at these pictures.

Mix it all together. 1 cup flour seemed like a lot, but it is necessary. 

The pie crust, an essential part of all pie, and so simple to make. I didn't have a pie pan so I put my pie crust in a round cake pan. It turned out fine, so if you don't have a pie pan, no worries!

The Recipe:

• 2 cups Flour
• 1 teaspoon Salt
• 1 cup Shortening (or margarine)
• 4ish tablespoons Water

Mix it up in a bowl and divide the dough in halves. Take one half and roll it out to fit the pie pan. Take the other half an cut it into strips to place on top of the pie. 

I did not add in the full cup of flour and had to go back and add it in before completing my pie. 

When the pie is ready for the oven, brush the dough with an egg white and water mix. (I added a wee bit of sugar to mine so that the crust would have a little sweetness). 

And just in case you had any illusions that when I cook I keep everything neat and tidy, let me just dismiss that idea and give proof that I am probably the messiest cook ever. It takes me a while to clean up after cooking. But it is worth it!

Preheat the oven to 425ºF and cook for 20 minutes. After 20 minutes put the oven on 350ºF and cook for 30-40 minutes more. The crust should be a golden brown and the strawberry-rhubarb mix should be bubbling. 

Serve it up with a dollop of vanilla ice cream and your taste buds will be in Summer taste heaven. This is probably one of my personal favourite pies and it is perfect for eating after enjoying a game of Ffbasketball with friends.