Strawberry Rhubarb Pie

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

Ingredients

• 1 cup white sugar
• 1/2 cup all-purpose flour
• 1 pound fresh rhubarb, chopped
• 3 cups 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

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. 

Enjoy!