This has always been my favorite pie. It is THE pie made for the month of June when the strawberries and rhubarb can be found in your own garden, or one near by.

My mom came in to town to visit me for my birthday. She gave me a piece of advise about pies. Don’t be ashamed to buy frozen ready made crusts. She spent years laboring over the perfect hand made crusts before realizing that life is just too short. So, though I still feel romantic and occasionally ambitious and need to make pie dough from scratch, it feels like more of a winter activity, especially when you just want to use up some fresh local fruit to take to a summer BBQ that you are already late for.

This recipe is from “The Chez Piggy Cookbook” by Victoria Newbury, from the restaurant that carried that name.

  • 2 pints strawberries, hulled and sliced
  • 5 stalks rhubarb, cut into 1/4 inch chunks
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1 tsp. cinnamon
  • 3 Tbsp. sour cream
  • 1 9 inch prebaked pie crust plus another for the top crust
  • 1 egg yolk mixed with 1 Tbsp. milk for egg wash

Preheat oven to 350 F. In a large bowl, mix strawberries and rhubarb with sugar, flour, cinnamon and sour cream, and place in the prebaked crust. Roll out top crust and cut into 1/2 inch strips. Arrange in lattice top on pie and brush with egg wash. Bake for 35-45 minutes.