Pie can be made year round. It’s fundamental construction never really changes, but despite that simplicity, it is a master of variation and transformation. The word “pie” derives from the latin word “pica” which means magpie. It is thought that the name referred to the birds habit of collecting objects, like one might do while collecting ingredients for a pie. The seasons are a crucial element to pie making as they dictate the filling. So as the pie shell remains the same throughout the year, the filling is forever shifting with the seasons and the fruits and berries on the vines and trees.

Today I offer you another version of the tried and true. A early summer pie. It’s appearance arrives with the onset of rhubarb and disappears as quickly as it arrives. I would say that this pie finds it’s peak during the May and early June months and kicks in gear summer or sweet and tart delight.

INGREDIENTS:

PIE DOUGH: THIS RECIPE AND TUTORIAL CAN BE FOUND ON BOTH THE BLUEBERRY PIE PAGE AND THE APPLE PIE PAGE.

TWO CUPS STRAWBERRIES, TOPPED AND SLICED IN HALF OR QUARTERED: TWO CUPS RHUBARB CUT INTO CHUNKS: 1 CUP SUGAR: 5 TABLESPOONS FLOUR: BUTTER AND ADDITIONAL SUGAR FOR DUSTING: EGG WASH (2 EGG YOLK TO 4 TABLESPOONS HEAVY CREAM)

 PROCESS:

1. Make pie dough the day before you want to make you pie. Follow the tutorial here. Let chill in fridge overnight.

2. When you are ready to make your pie, roll out your dough. You can do a couple of things here. If you want a traditional pie you will roll out a bottom and top of the same size. If you would like to make handpies, then you can roll the dough and cut into smaller rounds that will be filled and folded over for a crescent shaped pie that fits in your hand.

3. Once rolled and cut, line your pie dish and chill. If hand pies, lay the dough rounds on a sheet tray and chill.

4. Prep your strawberries and rhubarb by cutting into pieces.

5. In a bowl, mix the strawberries, rhubarb, 1 cup sugar, and 5 tablespoons of flour.

6. pull you pie shell from the fridge and fork the bottom. Then fill your pie with the filling.

7. Dab on some butter.

8. Cover you pie. I prefer a lattice top on my strawberry rhubarb pie. To do this, slice the pie dough into strips and weave your strips together on top of the pie to look like a lattice pattern.

9. If you are doing handpies, then place the filling on one side of the round pie dough, dab with butter, eggwash the edges and fold over onto inself. Seam shut around the edges.

10. Egg wash the top of the pie or handpies and sprinkle with sugar.

11. If handpies, score the dough with three slashes.

12. Chill back for 15-20 minutes before baking

13. bake at 400 degrees until the strawberries are bubbling and the crust is golden brown.