Yet another delicious way to make use of local strawberries…
- double recipe of Fool-Proof Pie Dough, or store-bought pie crust for a double-crust pie
- 4 cups strawberries, halved or quartered depending on size
- 2 cups thinly sliced rhubarb
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 TBS unsalted butter, cut into small pieces
- milk to brush on top
- 1 tsp sparkling sugar or granulated sugar
Preheat oven to 425 degrees, with a lined baking sheet inside.
In a large bowl toss together strawberries, rhubarb, sugar and cornstarch.
Roll out half the pie dough on a floured surface and transfer to a 9” pie plate, trimming the overhanging dough.
Pour berry mixture into the pan and dot with butter. Roll out second half of the dough and place on top, trimming excessive overhanging dough,
then tucking the dough underneath the bottom dough, crimping around the edge. Cut a few vents for steam to escape.
With any leftover dough, if you’re feeling inspired, cut some creative decorations (I was aiming for strawberries, but wondering if they look more like fish?) and place on top crust. Brush top crust with a little milk and sprinkle with sugar. Bake at 425 degrees for 15 minutes, then lower oven temperature to 350 degrees and bake for another 40 – 50 minutes,
until the crust is golden and the filling is bubbling (you may need to cover the edge of the crust with strips of foil if they get too brown). Serve warm or at room temperature, with vanilla ice cream or frozen yogurt if desired.