I’m probably biased, but I think Louisiana is home to the best strawberries on Earth. I’m planning on picking up a pallet in a couple weeks to really experiment with all things strawberries.
This past weekend, I picked up a couple pints from a local farmer’s market and decided to make a Strawberry-Rhubarb Pie. Unfortunately, I only had frozen rhubarb, but the result was still spectacular. Maybe because I also chose to throw in some fresh basil.
- 2 pre-made pie crusts, thawed and rolled out (you can make your own if you want)
- 2 pints fresh strawberries, sliced
- 2 cups rhubarb, cut into 1/2-inch pieces
- 1/4 cup fresh basil
- 3/4 cup sugar
- 1/4 cup flour
- 1 tsp orange zest
- 1 TBSP butter, cut into small pieces
- 1 egg
- Preheat oven to 400F.
- For the pie filling, mix together the strawberries, rhubarb, basil, orange zest, sugar and flour.
- Place one pie crust in a 9-inch pie pan or dish and press into pan. Snip the edges evenly, but leave some crust for a small overhang
- Add the filling and drop in pieces of butter on top.
- Cut remaining pie crust into 1/2-inch to 3/4-inch strips (with a knife or pastry cutter).
- Weave the pie crust strips over the top of the pie, fluting the edges.
- Whisk the egg in a small bowl and brush over the top of the pie.
- Bake pie at 400F for 15 minutes, then reduce heat to 350F and cook another 35-40 minutes (or until filling is about to bubble over and the crust is slightly browned.
- Cool pie on a wire rack for 2 hours.
- Serve with whipped cream or vanilla ice cream.
This really is the perfect pie for Spring and/or Summer. It’s fresh, light and has a nice tang to it. The filling actually reminded me of the taste of Gushers (the fruit snacks).
I ran out of time, but I was planning on topping mine with basil whipped cream. I think the basil whipped cream would give it an even better pop of flavor.