Strawberry fields forever….
I wish I could say I hand-picked the berries and the rhubarb for this pie from a local farm, or better yet-out of my own garden. Sad to say, it was Costco for the fresh berries and Albertson’s for the fresh rhubarb, but I just could not hold out any longer.
I have a case of Spring fever! I keep slipping on my flip-flops and capri pants hoping for weather that involves no snow. Who doesn’t think of Spring when they bite into a fresh, fruit pie? Plus, there are so many fruit pie and fruit pie combinations to be had! I can’t wait to take a bite…..
Here is the link to the recipe in case you are interested in reading the reviews:
- 1 cup white sugar
- 1/2 cup all-purpose flour
- 1 pound fresh rhubarb, chopped
- 2 pints fresh strawberries
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons butter
- 1 egg yolk
- 2 tablespoons white sugar
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
- Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
- Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
- Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Making the crust.
Now, for the filling.
And back to the crust- this time for the lattice top.
- There are plenty of strawberry rhubarb pie recipes out there. In fact, it took more time to research which one I wanted to bake, than it did to actually make it. In the end, I selected the one above because of the simple ingredients and five-star reviews.
- The pastry recipe I used for this pie was the same Basic Flaky Crust recipe by Ken Haedrick. You can reference that recipe on pie post #8 (Maple Pecan pie).
- With so few ingredients, there were little changes I made. But one substitution I made was using 1/4 cup of tapioca pearls instead of the required 1/2 cup of all-purpose flour. I am a tapioca pearl- girl. My mom, Jan, uses tapioca pearls in her fruit pies to act as a filler and keep them from turning “runny” and thus, that tradition has been passed on to me. Tapioca has a better texture and a sweeter taste than just plain flour or cornstarch.
- This recipe shows a lattice top on the pie, but does not describe how to do it in the directions. A couple of weeks ago, I saw a clip on marthastewart.com showing her put a lattice top on an Easter pie (it was the recipe that used “spring wheat” as an ingredient). Anyway, she made it look easy, as she always does. So, I thought I would give it a try with this one. Referencing the written instructions and diagrams from my pie bible (Pie, by Ken Haedrick), it went off without a hitch! I think considering it was my first lattice top, it looks pretty darn good. Martha Stewart eat your heart out!
- I made the pie the night before serving it to be sure the filling had plenty of time for to cool and solidify.
- None of the photos show it, but each piece of pie was served with a little bit of fresh whipping cream on top. Yum!
- I thought this pie tasted incredible. It was so fresh, so spring-like! The baked fruit came out a little”aldente”, so there was nice texture when you bit down. And due to the lattice top, the crust did not overwhelm the fruit filling. I give it a rating of 9 and I would definitely make it again.
It is always more fun when you have a reason to share!