Strawberry Rhubarb Pie
Pie crust: for one crust
1 stick butter, cold
1 ¼ cup of AP flower
1 T sugar
1 t salt
Blend in a food processor (or in a metal bowl with two forks) then add 5 T of cold water until dough forms a ball (add more water if needed 1 T at a time). Press down into a disk and freeze for at least 30 min. (Can be frozen up to 3 days).
2 cups fresh rhubarb, chopped
2 cups fresh strawberries, chopped
1 cup sugar
¼ t of lemon rind
1 t nutmeg
3-4 T corn starch
Mix dry ingredients, then chop the fruit into small pieces, rhubarb 1 in, strawberry half if small or quarter if large. Add fruit to dry mixture and stir until all are coated evenly. Let sit for 15 min. Stir occasionally.
Pull out frozen pie crust, let come up to room temp, about 15min. Roll out and put on the bottom of a pie pan. Poke holes in the bottom with a fork. Pour in filling. Bake at 400 for 60 min!
Or: The NYT had a recipe for rhubarb upsidown cake (it was amazing!)
My partner Jon and I run a blog about food and Brooklyn called The Urban Chef. Jon is the executive sous chef at Thistle Hill Tavern and I work in the city. We post seasonal recipes and restaurant reviews of places in the area. Check it out if you like. http://mybushwickchef.blogspot.com/
Thanks and enjoy the rest of your weekend!
Jessica & Jon