Strawberry Rhubarb Pie
There’s a first time for everything!
What’s the summer season without a strawberry rhubarb pie? I have always been curious about this pastry, but never curious enough to go out and try it. But here in Ann Arbor, both strawberry and rhubarb are in season and in abundance, so I figured it was time to try it out for myself.
Whenever I bake a pie I go back and forth between this vegan pie crust recipe from NYT Cooking or the coconut oil pie crust from Minimalist Baker. I imagine either option will work but for this round, I used the NYT version. Of course, if you want to skip making your pie dough, pre-made shells are always a nice and convenient option.
For the filling, I used Ina Garten’s recipe, but with an unplanned twist. The recipe clearly calls for an orange, but on the day that I made this, when I went to go pick up the ingredients I didn’t wear my glasses and I picked up a grapefruit instead. Surprisingly, the vibrant, sour flavor worked perfectly in my opinion!
It is very unlike me, but I forgot to snap pictures of my process because I was so focused on making my (FIRST!!!) reel. Let me know what you think!
cover image by me: ann arbor’s farmer’s market at kerrytown