Joey loves pie. I was in Montreal for a conference over his birthday, so I made a strawberry rhubarb pie as soon as I returned (along with the help of HP, aka the master baker). I was able to use the rest of the frozen strawberries, which made for quite a mess. I wanted to make pie crust, but didn’t have time–so I ran to Fresh Market to pick up frozen pie crust, which came to the rescue!
Strawberry Rhubarb Pie
Makes 2 pies
8 cups of strawberries, remove tops and sliced (If using frozen, defrost on the countertop for a few hours before slicing)
5 cups rhubarb, sliced and trimmed (use vegetable peeler to remove the rhubarb skin)
1 cup brown sugar, packed
1/2 cup cornstarch (add 2 Tb more if using frozen strawberries as there is excess liquid)
1 Tb cinnamon
1/2 Tsp salt
4 store bought pie crusts (or use your favorite recipe)
2 Egg yolks + 1 Tb water, for glaze
Preheat oven to 400 degrees Fahrenheit. Mix the brown sugar, cornstarch, cinnamon and salt. Fold in strawberries and rhubarb. Spoon filling into the pie crusts. With the remaining top crusts, cut into strips. To make a lattice pattern, place ~12 strips all in one direction and then place ~6 strips in the other direction. You may have to combine the scraps and roll out with a rolling pin in order to have enough strips. For fun, make leaf patterns on crust. The easiest way to do this is to use a knife to cut out a leaf shape. Draw a line down the center of the leaf and then make indentations along each side of this line. Place two leaves near each other on the edge of the crust and place a “berry” in between. Use a fork to crimp the edge of the crust. Mix the egg yolks with water and use a pastry brush to spread glaze on top of the lattice and decorations.
Place pies on a large cookie sheet and place in the oven. Bake for 20 minutes at 400 degrees and then lower the temperature to 350 degrees Fahrenheit, bake for 60-90 minutes or until the pie is set and the crust is brown. Remove from oven and let cool completely. Serve with vanilla ice cream.