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There's something wonderful about making a pie with fresh ingredients in the peak of their seasons. That's what makes this month's featured recipe so special. The early days of June bring with them the sweetest strawberries and the best rhubarb -- a combination of epic proportions!
This recipe calls for two frozen pie crusts, but you can also feel free to use your favorite pastry crust recipe to make a pie completely from scratch. As for me, I save "from scratch" pie making for days that aren't quite as beautiful as those calling me quietly to my garden!
While this pie is absolutely delightful on its own, it becomes a true masterpiece when served with a generous scoop of vanilla ice cream. Whipped cream is another likely companion, but in these late days of spring and first days of summer, vanilla ice cream seems a more appropriate garnish. With those words of wisdom imparted, I wish you all a very happy ending!
Preheat the oven to 425 degrees. Place a pizza pan in the preheated oven.
In a small bowl, combine the sugar and cornstarch. Set aside.
In a large bowl, combine the strawberries and rhubarb. Add the sugar mixture and toss well to coat the fruit. Carefully pour the fruit mixture into one of the pie crusts. Taking care to avoid breaking it, remove the other pie crust from its pan and invert it over the filled crust. Allow the crust to sit for about 10 minutes. Carefully pinch the crust edges together and cut any remaining crust from around the edges with a pastry knife. If desired, roll the remaining dough out on a flat surface and, using a cookie cutter, create pastry shapes and apply to the surface of the pie crust. Using a pastry knife, cut 5-6 slits in the top of the crust to allow steam to escape during baking.
Place the prepared pie on the pizza pan in the oven. Bake the pie for 10 minutes. Reduce the oven temperature to 350 degrees. Bake for an additional 30-40 minutes or until the fruit is cooked and the pastry is golden. Allow the pie to cool completely before serving.