It’s late spring where I live and berries are coming out our ears. This is not a bad problem to have though, epecially when you can take a few minutes to throw together this easy, and delicious strawberry, gooseberry, rhubarb pie:
For the filling:
2.5 cups of fresh strawberries, hulled and halved (only halved if they are big)
2.5 cups of chopped rhubarb (no need to de-string)
half or so cup of halved gooseberries
1 + 1/4 cup of raw sugar
1/4 cup of cornstarch
1 tsp salt
2 T of unsalted butter
Combine all the ingredients except the butter in a big bowl and let it sit for a while while you prepare the pie crust.
For the pie crusts:
2 sticks of very cold unsalted butter cut into small pieces (cut the butter up then freeze it for a little while)
2 + 1/2 cup unbleached all pupose flour
1/2 tsp salt
6 T ice water
I make my pie crust in the food processor, but you can do it by hand if you prefer. Pulse the flour and salt to combine. Add the frozenish butter and pulse untill it is well combined and forms an even texture (maybe hit the pulse button about 10 or so times, don’t over do it!). Add a Tablespoon of water at a time, pulsing each time, untill the crumb is soft and a little bigger than brown sugar. Dump the contents out onto the counter top and form into a ball. Divide in half, cover each, and stick in fridge or freezer for a good 15 minutes or so.
After the 15 minutes is up you can roll out your bottom crust.
Add the berry mixture.
Dot the top of the pie with the 2TBL of butter.
Roll out the top pie crust and cover the pie.
Brush the top of the crust with a little milk and sprinkle with sugar.
Cut some steam vents in the top crust.
Bake for about a half an hour or less at 325-350 degrees, until the crust pulls away from the glass or starts to brown a little.
To find local berries in your area, check Pick-A-Pepper.com
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