Pie has always seemed to me to be a daunting task. Growing up I remember that Mom would start a pie early in the day and we wouldn't get to eat it until much, much later. So in my mind, it always seemed like an all day task. But I think maybe she was just pacing herself because I've found that, especially if you have the pie crust ready to go, it really doesn't take that long to make a delicious pie.
First things first, the crust. My go-to: Pioneer Woman's pie crust. It's flaky and delicious! You can make it ahead of time and store it in the freezer to use when you're ready for a fresh pie. It makes two to three crusts depending on how thick you want them. So far, I've only made it into two, but I think next time I might try three because the crust was very thick since I had both a top and bottom crust.
Mixing up the crust
It calls for an egg-- from my limited knowledge, this seems to be fairly unusual for pie crust. I think it's a delicious addition and contributes to the flakiness of the crust.
Then split the dough into two portions, and place into baggies. Leaving the top unsealed, flatten it with a rolling pin to help with the rolling out process later. After flattening the dough, seal the plastic baggies and toss them in the freezer. (Pioneer Woman's Cookbook in the back with the pie crust recipe.)
You can make the crusts anytime to have ready for pies, but I made mine the same day and just tossed it in the freezer for a few hours to set up.
Now for the wonderful filling: cut up some strawberries- about 3 cups, and rhubarb - about 2 cups. I mixed the fruit in a big pan with some sugar and cornstarch. Heat it up in the pan, stir and mix until thickened.
Then I rolled out the pie crust -- it takes time and patience because it has a tendency to tear and stick. But compared to the first time I made it (several pies ago now), I'm getting much better! The bottom crust I got into the pan in just two pieces :o) and then just had to press it together to make it one again.
Next I poured in the strawberry-rhubarb filling. I used a pretty deep pie pan, so the filling just barely filled the pan. Then I dotted the top with a few pieces of butter. And a few more sliced strawberries, since there was room. More fruit never hurts!!
Next, I rolled out the top crust. This time I was pretty excited because I was moving it over to place on top of the pie and it was still in one piece until... it split. So, once again, I had to piece it together. But it turned out ok, I just used a little bit of water and my fingers. I pieced it together, smoothed the edges, and then cut some fun patterns in the top.
I placed it on top of a cookie sheet to help prevent spillage in the oven. In it went... and out it came about 50 minutes later -- a beautiful, golden brown.
I covered it with a tea towel to stay warm until our guests came over for dinner that night. After dinner, I cut up the pie.
And added vanilla ice cream to the top for a few a la mode servings.
Mmmmm! I loved it! Although the guests were a little nervous about the rhubarb, they were still willing to try it which I appreciated. They mostly liked it, but I have a feeling rhubarb doesn't have a mass appeal. But, to me, it was splendid! I will make it again, maybe even later this spring.
To life... full of strawberry rhubarb pie!
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