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Strawberry rhubarb pie

The rhubarb plants in my kitchen garden are growing out of control this spring. Some stalks are nearly as wide as the palm of my hand. So, with four family days in a row this weekend, it was time to cut some of those stalks and bring them inside to the kitchen. While rhubarb jam, rhubarb crisp and stewed rhubarb are likely in my near future, the first backyard rhubarb of the season was mixed with some juicy strawberries to fill this scrumptious strawberry rhubarb pie with vanilla butter pastry. The cute polka dot pastry top was made with, get this, a Crayola marker lid. Hey, you do what you gotta do for cuteness!

Before we get to the recipe, congrats to Connie Roberts of Duncan, B.C. who is the randomly-selected winner of the KitchenAid Canada food processor giveaway! Connie commented:

"With the little amount of time that I have to prepare meals in a day, simply put, this would make my life so much easier!!! :) It would be amazing to win this machine!! :)"

Connie wins the powerful new 13-cup Food Processor with ExactSlice™ System for her kitchen! So exciting! Thanks to all of you who entered by leaving a comment on the giveaway post.

I know those of you who didn't win may be feeling a little bit bummed. But that's okay because that's what pie is for. Especially a cheery one like this strawberry rhubarb pie. So delicious. So special. And the recipe is now so yours.

Strawberry Rhubarb Pie
Serves 6-8

2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 cup (250 mL) cold unsalted butter, cubed
1 egg
2 tsp (1o mL) vanilla extract
3 tbsp (50 mL) cold water

3 1/2 cups (875 mL) hulled and quartered strawberries
3 1/2 cups (875 mL) rhubarb cut into 1/2-inch pieces
3/4 cup (175 mL) granulated white sugar
1/4 cup (60 mL) all-purpose flour

To make the pastry, stir together the flour and salt in a large mixing bowl. Cut the butter into the flour with a hand pastry blender (or pulse in a food processor, or use two knives working across each other) until the mixture reaches the texture of dry oatmeal. In a small bowl, briefly whisk the egg, vanilla and cold water. Pour into the large mixing bowl, stirring with a fork to bring the dough together (if dough is dry, add more water 1 tbsp at a time). Divide the dough in half and form into two balls. On a flour-dusted surface, roll out one ball of dough for the bottom of the pie shell so it's at least 1 inch (2.5 cm) bigger than the pie plate all around. Transfer to a 9-inch pie plate and set aside (don't trim the edges).

To make the filling, add the strawberries and rhubarb to a large mixing bowl. In a small bowl, mix the sugar with the flour. Pour over the strawberries and rhubarb and toss to coat. Scoop the filling into the pie shell and pat down evenly with the back of a spoon. 

Roll out the other ball of dough on a floured surface. Using a small, circular cutter (I actually used a lid from one of my kids' Crayola markers! The lids are vented, so you can blow through the other end to release any trapped dough), cut out a pattern of small circles. Position the patterned pastry on top of the filling. Trim the edges of the top crust if necessary. Fold the bottom edges up and over the top crust. Flute the edge by pinching the pastry by hand, or press around the edge of the pie with a fork. Bake in a preheated 425° F/220° C oven on the bottom rack for 10 minutes. Move the pie to the middle rack, reduce the heat to 350° F/180° C, and bake another 50 minutes until the filling is bubbling. Allow to cool completely before serving so the filling can set.

What will you make with rhubarb this spring?