Nothing blends late spring and early summer together quite like a strawberry-rhubarb pie. A light crust cradling a mixture of veggie and fruit that’s not too sweet / not too tart, lying under a golden crumble topping. And we dare not forget to acknowledge the lovely greens, reds and pinks! What’s not to love? While the hot-out-of-the-oven pie most assuredly takes the cake, why not savor the entire process?! 

If the opportunity so graciously presents itself go enjoy some fresh air and pick your own (or a generous friend’s) rhubarb. That gentle “pop” as you pluck the stalk is actually quite satisfying to hear and feel. It’s the little things in life, isn’t it? This way you are also able to be a bit picky in terms of preferred thickness and hues. The same is true for gathering the strawberries. However, you and your pie will qualify no less as a cook and dessert if you thought of making your pie while driving through town, you knew Aldi just so happened to have berries on sale and that sounded so much more convenient than a berry patch. (You guessed correctly. I did just that.)

Prior to baking…or cooking…I like to “set the mood”. The specific details are quite flexible and vary depending on the current state of affairs of the hearts and spaces that make up our home. But it is safe to say that, for the most part, it will include turning on my favorite playlist, pouring a cup or glass of whichever liquid is appropriate for the time of day, involving the eager helping hands and reminding myself that such goings-on will be a bit messy. You may have an entirely different idea for setting the mood and that’s ok. Remember, the point is to try to savor the whole experience.

Let’s move on to the pie. As far as the pie crust goes, the recipe I follow is the one my mom has always used because that’s what my grandma always used. It is tastefully versatile, and I use it for everything that calls for a crust. The recipes for the filling and crumble topping are also not my own. I have looked high and low for the original recipe and have remained unsuccessful in my search. I personally dislike scrolling up and down, back and forth and all over while following a recipe online so my method of laying this all before you is definitely untraditional.

• Preheat oven to 375 degrees and stir the following together…

Strawberry-Rhubarb Filling

3c sliced rhubarb

2c sliced strawberries

2/3c sugar

3tbsp cornstarch

• While all of that deliciousness melds and does what it does make the crust. 

Pie Crust

2c flour

1 tsp salt (if using Himalayan salt I use a smidge less)

2/3c butter or lard (do yourself a favor and use lard)

6-8tbsp cold water

This will make 2 pie shells. I usually half the recipe when I only need one pie shell. However, I have also made the full recipe, wrapped the extra dough tightly in saran wrap, placed in a freezer bag and stored in the freezer for a couple months as well.

• Needless to say, roll out the dough on a lightly floured surface and place in pie pan. 
• Mix up the crumble topping. A pastry blender or a fork do the trick nicely. Expect lots of “loose” flour and sugar!

• Give filling a final stir and pour into pie shell. Top with the crumble. Place on a baking sheet because there’s a good chance the filling will briefly turn into lava and bubble over the edge. It might not be aesthetically pleasing to your pie crust or pan but that’s not what counts in this situation! It’s part of this lovely process. 
• Bake for 75-90min. Mine have always needed the full 90min and I cover the pie edge with tinfoil about 40min in.  

Vanilla ice cream is the perfect sidekick to your slice. They naturally belong together. 

I have served this on its hot side, requiring a spoon to be scooped out of the pan and resulting in a heavenly, gloopy blob swimming in quickly melting ice cream. No complaints. I have let it cool nearly 2hrs, resulting in a still warm slice that can hold its own with some dignity. No complaints. I have served it the following day straight out of the refrigerator. No complaints. I think you have the idea. From the very start to however you choose to finish, this pie is, quite simply, a thing of sheer spring and summer delight all in one.