We have been so lucky these past few weeks to have a constant supply of fresh garden fruit, vegetables, eggs and we're even getting our homegrown beef this weekend!
Our friends Ben and Lisa sent us home with a couple of pounds of Rhubarb straight from their garden last weekend, so naturally I was thinking PIE. I had a day at home yesterday and spent it laboring over this beautiful and delicious Strawberry Rhubarb pie. Summer pies are beginning to be one my favorite things to make. I love making pie anyway, but usually reserve it as a fall and winter pastime. Summer fruit pies RULE!
Pies are easy to make, you just have to be precise and consistant with your method. I always make the same crust. The fewer ingredients, the better, In my experience. My crust usually consists of flour, salt, cold butter, and ice water, nothing less, nothing more.
I will give you a quick run down of this recipe, and encourage you to make it ... you will not regret it!
Strawberry Rhubarb Pie
Preheat oven to 400 degrees
Mix flour and sugar, add chopped strawberries and rhubarb. Toss together fruit and flour mixture, let stand for a full 30 minutes, then stir again well.
Pour the pie filling into your crust. Create a lattice top to allow moisture out.
Brush yolk onto your lattice top and sprinkle with sugar.
Cook for 35-40 minutes or until pie is brown and bubbling. Turn your oven off and allow your pie to sit for 15 minutes inside the oven.
Remove pie and let cool, take a thousand photos, smell it, brag about your pie making skills, etc.