MMM … Monday, Strawberry Rhubarb Pie

I cannot cook very well and baking is definitely something I can’t do. The only thing I can cook is breakfast; I make a mean French toast. Luckily for me I am married to an amazing chef. My husband went to culinary school and the dishes he creates are heavenly. He enjoys cooking the way I enjoy creating art or working in my gardens. He no longer makes mouth watering creations for the public, so we get incredible meals when the mood strikes him.

This Monday I am sharing with you a wonderful strawberry rhubarb pie recipe. This is the perfect time to make this sweet and sour dessert. Both rhubarb and strawberries are in season. Michael made this yummy dessert with fresh produce found at our local farmers market.

Here is the delicious recipe …

Filling

2 cups of 1-inch thick rhubarb slices
2 cups strawberries, halved if needed
1 cup sugar
4 tablespoons all purpose flour
1/2 teaspoon lemon
1 teaspoon cinnamon
1 teaspoon salt
1 egg, beaten for egg wash
Combine all ingredients in a large bowl, set aside until needed.

Pie Shell

· 2 cups sifted flour
· 1/2 teaspoon salt
· 3/4 cup butter, cut into small pieces and frozen for at least 3 hours
· 5 tablespoons cold water
Place the flour, salt, and butter in a food processor and pulse until well combined. Add the water one tablespoon at a time until the dough pulls away from the side of the bowl. Once the dough is form it into a ball, wrap in plastic wrap, and place in the refrigerator.

Pie Assembly

Roll half of the dough into a large circle, 4 inches larger than the pie pan you will be using. Fold the dough in half and then half again. Place the folded dough into the pie pan with the point resting in the center. Unfold the dough and gently smooth out within the pan. Allow the excess dough to drape over the side; this will be used to make a decorative crimp later. Pour the pie filling into the pie shell and spread evenly. Set the pie aside and begin rolling out the top crust. Roll the remaining dough into a large circle that is approximately 2 inches larger than the top of the pie pan you are using. Cut the dough into 1 inch strips. Weave the dough into a lattice pattern on top of the filling. As this point you can add any decorative edge you would like. Brush the pie crust with the egg wash and place in a preheated 425 degree oven for 50-60 minutes, or until the pie is golden brown.




If you love to cook or are in the mood for more delicious recipes stop over and visit The Potato Stories. Happy baking!