Happy Monday! I feel like I need a weekend to recover from my weekend! It finally stopped raining and we had some beautiful sunshine. Saturday morning, I went with a couple girlfriends to the farmer's market and picked up a few bundles of rhubarb. I'd been eyeing a strawberry rhubarb pie recipe in the
Farm Chicks book for a while. And coincidently, The
Farm Chicks Antique show was this weekend. There were so many adorable things to look it, it was quite overwhelming. My favorite vendor was
Spool No. 72. They had the cutest dresses! I can't wait for next year's show! I might try going Sunday when it's less crowded though.
As for the pie, it was delicious. The perfect balance of sweet and tart. And I get to knock another thing off my
30 before 30 list :)
Strawberry Rhubarb Pie
1 1/3 lbs rhubarb, cut into 1-inch pieces (about 4 1/2 cups)
1/3 pound strawberries, hulled and halved (about 1 cup)
3/4 cup sugar
1/3 cup all-purpose flour
Heat the oven to 375°F. Roll out one disk of dough on a lightly floured surface to 1/8-inch thickness, and transfer to a 9-inch pie pan. Set aside in the refrigerator. Roll the remaining dough to 1/8-inch thickness and use a miniature star cutter to pierce it, or a sharp knife to cut slits in it.
Combine the rhubarb, strawberries, sugar, and flour in a large bowl, and transfer to the prepared pie pan; drape the pierced rolled-out dough over the pie. Trim the edges of both crusts, leaving a 1/2-inch overhang. Fold the dough under, lighting pinching to seal. Crimp around the rim and refrigerate for 10 minutes. Bake on the center shelf of the oven until the crust is golden brown - 45 to 55 minutes. Transfer to a wire rack to cool.
Nutrition per serving - Protein: 5.2 G; Fat: 21G; Carbohydrate: 52.6 G; Fiber: 2.6 G; Sodium: 121 MG; Cholesterol: 68 MG; Calories: 412.
