For My Ryan

My Ryan loves pie.

And rhubarb.

So when a friend offered me a bag of fresh-picked rhubarb, I happily accepted.

This afternoon found Ryan and me at home. Just hangin'.

And makin' pie.

'Cause I love him.


Strawberry Rhubarb Pie

Pie Crust (for 1 9-inch double crust pie):
1 cup shortening
2 1/2 cups flour
1 tsp. salt
1/2 cup cold water

Mix shortening, flour, and salt together with a fork or pastry blender until crumbly. Add as much water as needed to hold together and mix lightly with a fork. Divide in half and shape into ball. Roll gently, one crust at a time, on a lightly floureed surface. Fold carefully in half. Lift to pie plate and unfold. Put aside top crust for later.

Fruit filling:
1 cup white sugar
1/2 c. flour
3 cups fresh strawberries, sliced
3 cups fresh rhubarb, sliced
2 tbsp. butter
1 egg yolk
2 tbsp. white sugar

Preheat oven to 400 degrees. In a large bowl, mix sugar and flour. Add strawberries and rhubarb. Toss gently and let stand for 30 minutes. Pour filling into pie crust. Dot with butter and cover with top crust. Seal edges of top and bottom with water. Apply beaten egg yolk to top of pie with a pastry brush. Sprinkle with sugar. If using solid crust, cut vent holes to let steam escape. Bake at 400 degrees for 35-40 minutes or until bubbly and golden brown. Cool before cutting.