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Strawberries

July 6, 2016

 

Local strawberries…there’s nothing like them. You can’t get the same flavour from the imported ones. They’re so damn tasty that I’m always loath to mess with them. I mean, they should just be eaten right out of the container right?  Cooking them seems …un necessary, maybe even wrong.  Problem is  (if you want to call it that) that they are so abundant this year that we can’t help but blend them in to smoothies, chop them on cereal, add them to salads, preserve them in jam, make ice cream and shortcakes. Oh and PIE! You’ve got to make a pie and don’t forget to freeze some of those luscious berries for making another pie or two when the seasons change and you long for a taste of early summer.

 

In this recipe I’ve mixed the berries with rhubarb. I’m usually a one fruit in a pie kind of girl but strawberry rhubarb is a classic and the rhubarb cuts the sweetness of the berries.

I also like to keep it simple. When the fruit is at its seasonal best and the pastry is “Perfect” these simple ingredients sing for themselves.

 

Strawberry Rhubarb Pie

 

1 package Perfect Pastry Shortcrust

1 pint fresh local strawberries – rinsed, hulled and sliced in half

approx 4 large stalks of rhubarb – washed and sliced

1 cup sugar plus extra for sprinkling on egg washed crust

½ cup flour plus more for rolling out pie crust

1 egg for glazing crust

 

Preheat oven to 400F

Roll on Perfect Pastry and line pie shell. Refrigerate until ready to fill

Mix prepared fruit, sugar and flour in a bowl.

Pour fruit filling in prepared pie shell

Roll out pie top. Cut and weave to make a lattice or just put a lid on it. Trim excess pastry and crimp edges to seal.

Brush egg over top crust. Sprinkle with sugar.

Bake on lower rack in oven for approximately 45 minutes or until golden brown and filling is bubbling beneath the crust.

Cover loosely with tin foil and/or lower temp to 350 if top is getting too dark.

 

Cool and serve with ice cream of freshly whipped cream

 

 

 

 

 

 

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