Technically it is the end of summer, but here in the Bay Area, the heat has just really begun. Although both rhubarb and strawberries are both in season during summer, they are still available all year round in the frozen section of most supermarkets. We were able to find fresh rhubarb and strawberries at good prices at the local market. We decided to figure out a recipe for this pie for Jeremy’s birthday last week and boy were we happy. It sounds complicated, but is an easy, fairly inexpensive, and impressive dessert to serve. Plus you can’t beat our super easy pie crust!
Although both rhubarb and strawberries are both in season during summer, they are still available all year round in the frozen section of most supermarkets. That way you can make this favorite any time.
Pre-heat your oven to 375. If you are using fresh strawberries and rhubarb, slice into small pieces and place in a small mixing bowl.
Add in the sweetener, flour, salt and mix. Set in aside.
In another larger mixing bowl, sift the flour and salt together. Using your fingers add in the margarine or shortening (using margarine will give your crust a better flavor, but shortening will give it a flakier feel).
Add in the water and kneed together until you have a nice consistency. You may need to add more water if it is too floury.
Pull out 2/3 of the dough. Using a rolling pin (or wine bottle if you're in a pinch) roll out the dough and place in a 9 inch pie crust.
Using your fingers, make little rivets in the crust to give it that classic feel and add the filling into the pie. Be sure not to over fill!
Take the rest of the dough and roll out. Using a butter knife, cut into 6 strips (see above). Place the strips over the pie, making a criss cross pattern (also see above).
Bake for 45 minutes or until the crust is browned. Let stand for about 15 minutes and serve. Tastes great with some non-dairy ice cream!