I looked in How to Cook Everything by Bittman to get some ideas about the pie, but then decided to go online. Since I only wanted to use what I had on hand, I finally found a simple recipe that didn't call for cornstarch or vanilla (I didn't have either of these available). I found piechef.com and used it as my inspiration.
I started with the following:
- 2 9” pie cursts (I purchased them frozen from Whole Foods, but next time would prefer to make my own)
- 2 cups strawberries, hulled and cut in half
- 4 cups rhubarb, washed and cut in one inch pieces
- 1 cup brown sugar (maybe a bit more)
- 1/2 cup flour
- 1 egg mixed with 2 tbl water
Here is what I did:
- Preheat oven to 425 degrees.
- Clean and cut the fruit, mixing in large bowl.
- Mix sugar and flour in small bowl.
- Add sugar and flour mixture to fruit and stir to mix.
- Let the mixture of fruit and sugar sit for around 15 minutes.
- Pour the filling into one of the pie crusts.
- Place second pie crust on top of the pie carefully.
- Brush with egg mixture.
- Sprinkle with powdered sugar.
- Bake for 10 minutes at 425 degrees.
- Lower heat to 325 and bake for an additional 40 minutes.
- Let cool and enjoy!
The pie turned out wonderfully, as well as the rest of the dinner. It was a perfect way to start off the summer.