And my lovely mother, Jill, to thank for this recipe! (Happy Mothers' Day, Ma!) My mom is the best at pies, and this was no exception. With fresh rhubarb from the Farmers' Market, this was a hit, as always. Plus, she showed me a much simpler (and equally delicious) recipe for pie crust that I'll be hanging on to.
(Also, this is another 3-recipe day, so scroll down for Baked Cod and Toothpick Caprese!)
Preheat oven to 350.
FILLING
1 heaping (more like 1.5) cup strawberries (measure, then slice)
2 lbs rhubarb (roughly 10 stalks), sliced into roughly 1 inch sections
1 1/4 cup sugar
1/4 cup cornstarch (maybe more? it was a very juicy pie, but we think we cooked it too quickly - have adjusted this recipe to reflect what we think is a better cooking time)
Combine these ingredients in a bowl, then set them aside while you make the crust.
CRUST
1 1/2 cups flour
1 stick butter, cut roughly into tablespoons
1/4 cup cold water
The less you handle the crust mixture, the better - it makes for a flakier crust. Combine the flour and butter in a bowl, and mix with your hands until fluffy and combined. Add the cold water, and again mix with your hands until you have dough that you can roll out. Add flour if it's getting too sticky. Place floured wax paper on your counter and roll out the dough on the paper (lightly flour the rolling pin, too) until it's about the thickness you want for your crust. Lift the dough over your pie tin, press down into the tin, and trim the edges (save them). Patch as necessary, then pour in the filling.
Take the remaining dough and roll it out again. Slice it into strips and then arrange/weave them in a lattice pattern (the hardest part) over the pie filling. Use your fingers and thumb to pinch together the edges of the pie to get that ripply effect.
Place the pie in the oven and cook for 45 minutes or until crust is golden-brown (check it at 30 minutes to see how it's going). Remove from oven and allow to cool. Serve with vanilla ice cream, or on its own.
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