For Your Pies Only

Rhubarb-berry Summer Pie

rhubarb-strawberry-raspberry-pie-sweet-baking-fruit-summer-seasonalYou ever have those moments where you realize that time is going by WAY TOO FAST?  I cannot believe it is already July!  I spent most of June across the pond, my 30th birthday/4th of July weekend in NYC, and now it is only a few short weeks before I get to meet a lot of my food bloggy friends in PA for the Big Summer Potluck 2: This Time We’re Going Sans Gluten.

In the blink of an eye, summer may be a memory so I’ll need to savor every moment of it….like this concoction of summer rhubarb, fresh strawberries, and delicate raspberries.  Served a little bit warm…oooo child!  Hold on, let me get you right up into that pie.

       

Can you smell the buttery crust and sweet berries?  If only this was a scratch and sniff photo blog.  Now THAT would be something.

             rhubarb-strawberry-raspberry-pie-sweet-baking-fruit-summer-seasonal

Go swimming, catch fireflies, watch a sunset, have a water balloon fight, roast a marshmallow….and make sure to relish every delicious moment summer has to offer.

Oh! And an announcement! I will now be offering my pie recipes in both US customary and metric measurements.  My UK friends said they loved my pies, but wished they could make them…and who am I to leave anybody out?  Pie for all!

Rhubarberry Pie

rhubarb-slices-root-vegetable-baking-pie-tartIngredients

  • A basic flaky double pie crust
  • 1 cup (227 g) rhubarb, chopped into small ¼" pieces
  • 1 ½ cups (340g) fresh strawberries, quartered
  • 1 ½ cups (340g) fresh raspberries
  • ½ cup (113g) sugar
  • ½ tsp cinnamon
  • 3 tbsp corn starch (If you like a runnier filling, you can reduce to 2)

Directions 

Preheat the oven to 425 degrees Fahrenheit (215 degrees Celsius).  Blind bake the bottom crust for 15 minutes.  Set aside to cool. 

Lower oven heat to 375F (190C). In a small bowl, mix together the sugar, cinnamon, and corn starch. In a large bowl, gently combine the fruit and the dry ingredients. Dump the mixture into the bottom crust.  Lattice the top crust over the top and crimp the edges.

Bake for 45-50 minutes, until the topping is golden and the fruit is bubbling at the edges.

  1. foryourpiesonly posted this