Recipe: Hello Summer Strawberry Rhubarb Pie

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The kids' last day of school was yesterday, and on a whim, I decided that we should go strawberry picking.  The pick-you-own farms here are in full swing, and the berries we got are beautiful.

Thanks to King Arthur Flour's Blog & Bake, I no longer have pie crust anxiety, so I headed home, picked some rhubarb from our garden (one of the only crops we have, because the woodchucks don't eat it... I have given up on everything else but the apples...), and put together a strawberry rhubarb pie.

Now, there are any number of strawberry and strawberry rhubarb recipes out there, and I've made many of them.  But, The Hubby's birthday is coming up next week.  His favorite dessert is strawberry rhubarb.  When I sent him a text message that the kids and I were going strawberry picking, he wrote back "Guess it's time to pick the rhubarb, too..."  I can take a hint.  And, I wanted to show off my newly confident pie crust.  So, pie it was.

The filling on this pie could use a little work, because it's a bit soupy... but... it is a totally delicious soup.

I used some of my special King Arthur Flour vanilla blend in it, and you can totally taste it. 

I also used some Pie Filling Enhancer.  Apparently, I should have used more.

I may have just had a piece of pie for breakfast.  I did it for you.

I'm not going to post the whole recipe here, because it isn't mine.  The pie crust recipe is straight from King Arthur Flour, and the pie filling recipe is straight from one I found on Tasty Kitchen.  The only change I made was to use the vanilla instead of cinnamon, and I used the pie filling enhancer in place of corn starch.

So, Hello Summer!!  Have some pie.