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Thursday, April 8, 2010

Strawberry Rhubarb Pie

Spring was imitating summer this week with temperatures in the 90's.  When people started showing up to court and daisy dukes I knew it was officially OK to make my favorite summer fruit pie.  Strawberry Rhubarb pie is a perfect blend of sweet and tart.  It's nearly criminal not to enjoy your first slice hot, messy, and topped with a spoonful of vanilla ice cream which is exactly what we did last night.  It doesn't hurt that the filling is the exact vibrant pink color my inner 7 year old wants to wear every day.  The best part of all is that the filling is so darn simple you'll be putting the pie in the oven in no time flat.

You'll Need:

Pie crust for 2-crust 9" pie

1 lb. fresh strawberries
3 large stalks of fresh rhubarb
1 cup sugar, plus more for dusting
1/4 cup corn starch
2 tsp. lemon juice
1/2 tsp. vanilla
2 Tb. butter (cold)

Getting Started:

Preheat your oven to 400 degrees F.

Hull and slice strawberries in about 1/4" slices.

Cut rhubarb into 1/2" slices removing the stringy exterior.

Cut cold butter into 8 pieces.

Now You're Cookin':

Mix strawberries, rhubarb, sugar, corn starch, lemon juice, and vanilla in a medium bowl and let sit for 15 minutes.

Roll out one pie crust to a 12" diameter circle and press into the bottom of the pie plate.

Pour the fruit filling into the pie crust.

Dot the filling with pieces of butter.

Roll our second pie crust to a 12" diameter circle and arrange over the fruit filling.

Trim pie crusts to 1/2" beyond the rim of the pie plate.  Tuck ends under so that they are flush with the edge of the pie plate.

Use a fork or your fingers to create a decorative edge, if desired.

Cut 4 or 5 slits into the top of the pie to vent.

Sprinkle sugar on top of the crust (optional).

If your kitchen is really warm and your pie crust is really soft like mine was last night, toss the pie in the freezer for 10 minutes to firm it up.

Put pie on a foil-lined baking sheet and bake for 25 minutes at 400 degrees F.  Then reduce heat to 350 degrees F and continue baking for 30-40 minutes.  The crust should be golden-brown.


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