{Tasty Tuesday: Strawberry & Rhubarb Pie}

I made my first pie ever about a month ago.

For some reason, pie seemed like such an intimidating thing to me.  I have no idea where this came from, but I hadn't tried one before.

Ok, maybe it came from the fact that I tried to make homemade pie crust about 6 months ago and ended up almost starting a fire in our apartment because of one slightly switched ingredient...oops!  (when they say they need vegetable shortening, don't ever substitute that with vegetable oil when you're making pies...ever....) But I'm not even sure that initiated my fear of pie-making.  I think it was just something unknown.

But after I made my first pie, which happened to be a very easy recipe, I went on a pie kick.  I loved making them and wanted to keep making them!  I even made a Key Lime pie, which, I had no idea if we even liked Key Lime, but whatever, it was a pie and it sounded like fun!

So when my mother-in-law visited with some fresh Rhubarb from her garden and offered to buy us some Strawberries to make a pie, I was soooo excited.  Do I even like Rhubarb?  I don't know.  Have I ever even tried Rhubarb?  Maybe in a jam one time...heck, I don't care!  Let's make a pie!

And it was good.  SO good.  So gooey and messy and deliciously good, especially with a scoop of vanilla ice cream melting on top...mmmmm.  And we even made a lattice pie!  Which is suuuper easy when you guy the crust pre-made.  I'm not sure I could have done it with my homemade crust (even the successful one).

But for those of you who are nervous to make a pie or whether you'll like Rhubarb or not, trust me, you probably will even though it sounds funny.  I mean, the mere fact that it has strawberries in it will give it enough sweetness to force you to like it, so don't even worry.  Do it for the sake of pie!

Strawberry Rhubarb Pie

What You'll Need:

 2 of your favorite pie crusts

3 cups rhubarb (cut into 1" pieces)

1 small carton of strawberries (cut into halves)

1/2 cup firmly packed brown sugar

2 T whole wheat flour

1 tsp vanilla extract

1 T unsalted butter

1 large egg yolk

1 T milk

1.  Prepare the bottom crust in your pie pan and preheat your oven to 400*.

2.  Combine the rhubarb, strawberries, sugar, flour, and vanilla in a medium bowl and toss to coat.

3.  Spoon the filling into the prepared pie crust and dot the top with pieces of the butter.

4.  Prepare the top crust by cutting it into 1" strips and laying them about 1" apart vertically, and then a second layer horizontally while inter-twining them for a lattice pattern. Then press down the edges with a fork in order to seal and cut off any excess pastry.

5.  Beat the egg yolk and milk in a small bowl and brush over the pastry.

6.  Place on a baking sheet (in case it's a little over-stuffed and some yummy goodness decides to spill out).  Bake for 40-45 minutes, until the pastry is golden brown and the rhubarb is tender.

7.  Serve warm with a scoop of vanilla ice cream on top.