Wow, the month of May just took its time getting to the good weather! It was cold and rainy for so long I was feeling like the hot days of summer would never get here....well, that was then and now it's 90 and sunny. Love it!! NYC weather is funny like that. Freezing and then HOT! Happy Memorial Day Weekend!
Even though it's blazing hot, I wanted to turn on my oven to bake this Strawberry Rhubarb pie. That means something! This pie here, it's delicious! With all of the rhubarb images popping up in my Instagram feed and in the various food blogs that I follow, I remembered this Strawberry and Rhubarb pie that I made a couple
years ago for Mother's Day. It was a hit! And since I'm headed to my parent's beach house this weekend I thought I'd make it again. These fruits are amazing together, and complemented with the zest of one orange, the bright citrus touch balances the sweet strawberries and slight tartness of the rhubarb very nicely.
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| Strawberry Rhubarb Pie |
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The thing about making a pie, definitely this recipe, is that it's actually quite easy to make. It's so completely different than making a cake or a bread and wondering whether or not it'll rise. I'm always disappointed when a cake layer comes out flatter than the picture in the cake book. It's hard to split a skinny cake layer for frosting! But seriously, making a pie often isn't that difficult. The tricky part, which gets easier with practice, is to loosely roll the rolled out pie dough around the rolling pin so you can drape it into the pie shell. I always like to flour the surface that I'm using to roll out the dough, and then flour the dough itself. It helps to keep things from sticking!
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| Freshly picked strawberries from Kelder's Fam in Kerhonkson, NY |
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| Strawberries and Rhubarb with citrus sugar and butter |
More on this delicious pie crust, this is my absolute completely
most favorite dough that I use for all pies and tarts, all the time. I love the recipe's light sweetness and flakiness (butter, butter, butter!), it's just the best! I discovered the recipe a long time ago from
Dorie Greenspan's Baking: From My Home to Yours. I've also made a couple cakes from her book and they too are super delicious. It's a good book to keep on the shelf! The crust recipe uses confections' sugar which definitely elevates the flavor from most generic crust recipes. I find the sweetness always works well with whatever the filling is without being overwhelming.
Moving to the filling, my recipe for this pie uses 3 cups of strawberries and 2 cups of rhubarb. If you're planning on letting the pie sit for a day or so, you may even want to decrease to 1 1/2 cups of rhubarb as it can get runny. I like to serve this pie with a big scoop of vanilla ice cream - it's the perfect summer dessert.
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