|My freehand shamrock!|
My pie crust design above, I'm starting to get creative!
Below, is my "masterpiece" out of the oven!
|My home smelled wonderful!|
So I baked a strawberry rhubarb pie for St. Patricks Day weekend! I got a little adventurous and did a little design on my pie crust! I thought it came out pretty cute! I even free-hand cut the shamrock! What do you think? I love how golden this crust looks too, all I did was an egg wash, maybe it was because I used farm fresh eggs.
The strawberries were from California, the rhubarb was from my garden. I couldn't use the rhubarb fast enough over the summer so I froze it! I have to tell you, it freezes nicely. I need to make room in my freezer too, so this may be on the Easter dessert table! Yes, I have that much rhubarb in my freezer!
Hope you can stop by for a slice!
1 pie crust - home made or store bought
4 cups of rhubarb
2 cups of strawberries
2/3 cup of sugar
2 teaspoons flour (sprinkle around the top)
2 pats of butter (broken up and sprinkled around the top)
Place bottom crust in the pie plate
Add the above ingredients
Place top crust
Add a decoration (I made a shamrock, but it's optional)
slit to vent
Bake at 400 degrees for 60 minutes in a pre-heated oven!