Chris has been craving rhubarb ever since the weather has gotten warm, and we finally saw some at the Farmer’s Market this weekend and made the plunge. We also bought a case of beautiful Santa Barbara strawberries, and set out on a pie making adventure.
I decided to make the recipe for BA’s Best Strawberry Rhubarb Pie (click the link to access the recipe!) and the result was nothing short of glorious. It’s the best pie I’ve ever made in my life. The strawberry flavor is amazing, the rhubarb is not overpowering – it’s springtime in a pie.
I made the pie crust the day before to let it rest overnight, and substituted flour for the corn starch in the filling. I went for the all-water in the crust method instead of the vodka method – I’ve always had good success with making pie dough with just butter, flour, and water and didn’t feel the need to overcomplicate. Other than that, I followed the recipe and it turned out perfectly! Pictures from my pie making adventure are below.