{"id":6168,"date":"2014-05-21T15:24:45","date_gmt":"2014-05-21T21:24:45","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6168"},"modified":"2014-05-21T15:24:45","modified_gmt":"2014-05-21T21:24:45","slug":"strawberry-rhubarb-pie","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/05\/21\/strawberry-rhubarb-pie\/","title":{"rendered":"Strawberry Rhubarb Pie"},"content":{"rendered":"

This past weekend was spectacular. \u00a0The weather has been so nice and I am embracing spring in Texas and trying hard not to think too much about what summer will bring. \u00a0We spent this weekend at my husband’s family lake house on Lake LBJ, northwest of Austin. \u00a0While we were there we took a little trip to\u00a0Sweet Berry Farms<\/a>. \u00a0It’s in Marble Falls, a quick drive from the lake. \u00a0It’s a quaint and fun place to visit for berry picking in the spring and summer. \u00a0It’s also where Ben and I got engaged 9 years ago. \u00a0Yes, NINE. \u00a0So visiting this past weekend was sweet and nostalgic for me.<\/p>\n

\"Berry<\/a><\/p>\n

We picked strawberries and had a lovely time (except for my son who kind of lost it due to lack of good sleep and just being 3 1\/2.) \u00a0If you\u00a0are ever in the area, please make the time to visit, especially during blackberry season. \u00a0Blackberry cobbler is what summer is all about! \u00a0And other things too, I guess. \u00a0But mainly cobbler.<\/p>\n

My mother-in-law and I split the berries and my brain was working on all kinds of ways to use them. \u00a0I don’t subscribe to Food Network Magazine, but picked up a copy last week to have some mindless reading material for the lake. \u00a0When I saw the recipe in the magazine for strawberry rhubarb pie right after we’d been berry picking I\u00a0knew\u00a0it was a sign. \u00a0Plus I’d never made or even eaten a strawberry rhubarb pie before. \u00a0I had to give it a try.<\/p>\n

\"Sweet<\/a><\/p>\n

I had a few hiccups with this pie. \u00a0First the crust. \u00a0It says to chill it for 30 minutes. \u00a0I chilled it for an hour. \u00a0I rolled it out between parchment but when I went to transfer it to the pie plate I lost half of it, all stuck to the parchment in a seriously gooey mess. \u00a0So I tossed it and decided to try a different crust recipe. \u00a0I went with\u00a0this one<\/a>\u00a0from Smitten Kitchen.<\/p>\n

Unfortunately I’d already made the filling, anticipating that the first crust was going to work out. \u00a0Silly me! \u00a0Fruit releases juice when it sits with sugar and lemon juice, and strawberries and rhubarb release a LOT of juice. \u00a0I stuck it in the fridge while I waited for my new crusts to chill for 2 hours. \u00a0I think 2 hours is the minimum time for pie crust, you just can’t rush that step. \u00a0Unless you roll out the dough between parchment first and then chill it in the freezer…wish I’d thought of that…<\/p>\n

\"strawberryrhubarb9\"<\/a><\/p>\n

After rolling out the new crust I went to fill it. \u00a0I used a slotted spoon and left all of the liquid in the bowl. \u00a0I had a tough time doing it since I knew that stuff had to be good. \u00a0But I am so glad I resisted the urge to add a little to the pie. \u00a0As the pie baked it released even more juice and even managed to escape the pie plate and get all over the bottom of my oven and fill the kitchen with smoke. \u00a0Fun times. \u00a0I can’t imagine the mess if I’d added more liquid. \u00a0NOTE: \u00a0This is why you put foil under fruit pies when you bake them.<\/p>\n

\"strawberryrhubarb12\"<\/a> \"strawberryrhubarb10\"<\/a> \"strawberryrhubarb13\"<\/a><\/p>\n

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\"strawberryrhubarb8\"<\/a><\/p>\n

A lattice top adds something so special to pie. \u00a0It takes a little extra time than just a top crust, but is well worth the effort. \u00a0A little cream and turbinado sugar on top creates a terrifically crunchy and beautiful topping. \u00a0Don’t skip this step.<\/p>\n

\"strawberryrhubarb7\"<\/a><\/p>\n

After cooling the pie I cut a slice and knew that we were in for a mess. \u00a0Maybe the filling could use more flour for thickener? \u00a0Or maybe this is just the way it is with this type of pie. \u00a0But there was lots of juicy goodness going on that creates a delicious, but not incredibly aesthetically pleasing piece of pie. \u00a0The bottom crust was pretty soggy, but the top crust was so crunchy that I didn’t care a bit. \u00a0We enjoyed this\u00a0a la mode,\u00a0but fresh whipped cream or simply plain would be great. \u00a0The filling is tart and sweet but not cloying. \u00a0The rhubarb cooks down so nicely and gives a texture to the filling that strawberries alone could not achieve. \u00a0And again, that top crust. \u00a0Amazing.<\/p>\n

\"Strawberry<\/a><\/p>\n

So if you find yourself with some strawberries and\/or rhubarb this summer, give this a try. \u00a0Or\u00a0these<\/a>, or\u00a0this<\/a>. \u00a0Or\u00a0THIS<\/a>! \u00a0Tis the season! \u00a0Why has it taken me this long to try rhubarb? \u00a0The checker at the grocery store didn’t even know what it was. \u00a0Oh, and if you have access to free or cheap rhubarb, be ever so thankful. \u00a0I had no idea it was so expensive, almost $8\/pound at our HEB. \u00a0Someone tell me, where can I get it for less?<\/p>\n

\"Strawberry<\/a><\/p>\n

Strawberry Rhubarb Pie<\/h3>\n

Filling adapted ever so slightly from Food Network Magazine<\/p>\n

Crust from Smitten Kitchen<\/p>\n

Ingredients<\/em><\/p>\n

Crust<\/p>\n