Monday, June 20, 2011

Strawberry-rhubarb pie

Best. Pie. Ever.

What makes it super-fantabulous instead of just regular fantabulous are the fresh strawberries. So please, if at all possible, do not use frozen or supermarket strawberries. Go to your local farmer's market and find a box of tiny, misshapen fresh strawberries. Your taste buds will thank you for it.

I also got a batch of fresh rhubarb in my CSA box this week. So you know I was gonna make a pie with it.

Start with this pie crust.

2 pints fresh strawberries, hulls removed, halved
A handful of red rhubarb stalks, sliced
1/2 cup brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon cinnamon
Big pinch of salt

Press the bottom crust into the pie pan, add the filling, add the top crust (cutting out some sort of pattern in the top crust) and crimp the edges. Brush the top crust with a mixture of one egg yolk and a little water.

Bake at 400 for 20 minutes, then lower to 350 and cook for another hour to an hour and a half (when the top is nicely browned).

Warning: this pie will be gooey and drippy and you may very well eat the whole thing in one sitting.

No comments:

Post a Comment