Strawberry Rhubarb Pie

 

 I read on my friend the "other" Marie's page that according to Harold Camping, the world is supposed to end today at 6 PM. I don't know if that is Greenwich Mean Time, or Mountain Time or what time . . . but, well . . . you know how those things go!

   

 Anyways, I got to thinking if the world really was going to end today, I wanted to go out with my tummy filled with delicious things . . . 

things like fish and chips, and chocolate, albeit not eaten at exactly the same time, and possibly a steak and a baked potato, a slice of pizza or two, a couple pieces of fried chicken . . . (I know, I'm a glutton) and a big piece of pie! A la Mode, please.

   

 Strawberry and Rhubarb Pie is one of my favourites and I just happened to pick up a couple of punnets of fresh English Strawberries at the grocery store yesterday. 

 However did I know that the world was going to end today and that I would need to make a pie??? Call it intuition, I guess. Scary!!

   

 Anyways, we ate one punnet of them together, the Toddster and I . . . sat next to each other on the sofa armed with a tiny bowl of sugar and paper towels. Oh my . . . one just cannot beat the taste of a fresh English Strawberry in season. 

 They were so sweet and yummy, we did not even need the sugar . . . but juicy enough that we did need the paper towels. Strawberry Heaven for sure.

   

 I had in mind to make a lovely sponge filled with berries with the rest, but then . . . when I heard of the imminent demise of the world . . . I knew that nothing but a pie would do.

   

 And this is a lovely pie, smelling and tasting of spring. If ya gotta go, this is the only way to go!

   

 I had mine neat . . . with some ice cream . . . but that Todd. He had his with custard. You just cannot teach an old dog new tricks, even if the end is nigh . . .

   

  *Strawberry Rhubarb Pie* 

makes one 9-inch pie 

Printable Recipe 

 Strawberries and rhubarb are a beautiful marriage of springtime/early summer flavours! 

 1 (400g) punnet of strawberries, hulled and cut into quarters if large (slightly less than 1 pound)

 8 stick of rhubarb, washed and cut into 1/2 inch pieces 

300g of sugar (1 1/2 cups) 

2 TBS flour 

1 TBS butter 

pastry for one two crust 9-inch pie 

 Preheat the oven to 220*C/425*F/ gas mark 7. 

 Roll out half of the pastry in a round large enough to line a 9-inch pie dish, allowing for an overhang. Line the bottom of the dish with pastry. Place on a baking sheet. Set aside. 

 Combine the fruit, sugar and flower in a bowl, mixing all together well. Pour into the prepared pie crust. Dot with the butter. 

 Roll the remainder of the pastry out into a round. Cut into strips and lay over the top of the fruit in a lattice pattern. Trim and flute the edges. 

 Bake in the preheated oven for 10 minutes. Reduce the heat to 180*C/350*F/ gas mark 4 for an additional 30 to 35 minutes until the filling is bubbling and the crust is nicely browned. 

 Place on a wire rack to cool and serve slightly warm and cut into wedges. 

 If you'd like to know an easy way to make a lattice crust check out this video below. I used my handy lattice cutter for mine, but I wish I had done it in the traditional way. I've never been able to make it come out quite as nice using the cutter.

 

PS - I really hope I am here tomorrow to cook and eat again . . . but just in case none of us are . . . I hope ya know I had a good time!