Some days, I totally feel like a grown up.
I pay the bills. Run the dishwasher. Put the folded clothes away instead of leaving them on the washer until I have to move them to do another load.
But some days, I pick the kid things.
Napping instead of doing laundry. Reading a book instead of washing the dishes or packing my lunch. Eating a small dinner, fast, to get to my giant bowl of ice cream even faster.
But when it came to food, I was kind of picky when I was younger. I didn’t really want to try new foods or things that looked strange.
Rhubarb definitely sounded weird when I was kid. It still does, right?
Who would ever think to slice up a stalk and toss it in with berries?
A genius – that’s who.
As a kid, I would pick a honey bun or ding dong over a pie like this. But not anymore.
Strawberries + rhubarb + flaky, butter crust is one of the best things about being a grown up.
Plus – you can totally decide to have this for dessert or breakfast…or both.
Side note: this crust is the best homemade crust I’ve made so far. Nick said he thought it tasted like our homemade croissants. Which makes sense since it’s full of butter. Yum.
Flaky Pie Crust
Makes: dough for 2 crusts
- 2 cups plus 2 Tbsp all purpose flour
- 1 tsp salt
- 2 Tbsp sugar
- 2 sticks butter, cold and diced
- 1/4-1/2 cup ice water, plus more if needed
- Mix flour, salt, and sugar in a medium bowl.
- Add the diced butter and cut into the flour, using your fingers or a pastry blender, until the dough resembles cornmeal.
- Add the ice water and mix together with your hands until you can form the dough into a ball, adding more water if needed (and if you add too much water, just add a little more flour).
- Divide the dough into 2 pieces and roll each into a ball, wrap them in plastic wrap, and let the dough set in the fridge for at least 30 minutes before using. You can also leave it in the fridge for a few days or freeze it for a few weeks, if you want to make the dough in advance.
- Once you’re ready to bake, take the crust out and unwrap it.
- Place it on a floured surface and sprinkle the top of the dough with flour.
- Roll out with a rolling pin until the crust is about 2 inches bigger than your pie dish.
- Drape the dough over your pie dish and press it into place. Trim the excess around the edges and crimp or tuck the edges to fit the dish.
Strawberry Rhubarb Pie
Makes: 8-12 servings
- 2 pie crusts
- 2 cups rhubarb, sliced
- 3 cups strawberries, chopped
- 1/4 cup cornstarch
- 3/4 cup sugar
- 1/2 tsp vanilla
- 1/4 cup milk
- 1-2 Tbsp sugar
- Preheat oven to 400 degrees.
- Press one of your pie crusts in the bottom of a 9-inch pie dish and cut the excess from the edges.
- Dump the rhubarb and strawberries in a large bowl and toss the fruit together with the cornstarch, sugar, and vanilla. Once the fruit is coated and the cornstarch has started to dissolve in the fruit juices, pour the strawberry and rhubarb into the pie crust.
- Fit your second pie crust over the top of the fruit and seal the edges to your bottom crust, crimping the edges with a fork or your hands.
- Cut a few slits in the top of the crust to let steam escape – this will keep the crust from puffing up.
- Brush the top of the pie with the milk and sprinkle with sugar.
- Put the pie dish on a baking sheet and bake at 400 degrees for 10 minutes, then lower the heat to 350 and bake for another 30-40 minutes until the crust is golden.