You're the Pie of My Eye

The clan was incomplete, for two of the roommates were M.I.A. Even with the lack of support, Kayti and I decided to carry on. A glimmer of strawberry rhubarb pie rose on the horizon of our minds, and naturally, we could not resist. Even with our other half missing, we took on the challenge of making our own pie crust from scratch.

Filling:

2 cups white sugar

1 cup all-purpose flour

2 pounds fresh rhubarb

2 pounds fresh strawberries

Pie Crust:

3 cups flour

1 tsp salt

1 cup softened butter (2 sticks)

10 Tbs ice water

Preheat oven to 425 degrees F. In large bowl, mix flour and sugar. Toss in strawberries and chopped rhubarb. Let stand for 30 minutes.

Mix flour and salt in large bowl. Add butter and cut in with pastry cutter (two knives work) until crumbly. Add ice water, mixing one tablespoon as a time. Form into dough ball- divide in half and roll on floured surface with floured rolling pin. Fold in fourths for easy transfer into pie dish, making sure dough covers entire dish. Cut extra dough off with butter knife. Pour filling into pie crust , dotting the top with butter. Roll out second half of dough and lay over the top. Mash the edges together with thumb and cut off extra dough with butter knife. Cut slits into the top of pie and add topper with a water seal (adding food coloring to the dough if you're feeling artsy).

Cover edges with foil for first 25 minutes, bake for 30-40 minutes (until crust is golden brown) on cookie sheet.

Brush pie with mixture of water and powdered sugar (slightly thick) while pie is hot out of the oven. Let cool and have at it!