When I lived at the post-and-beam house, I had a huge garden that included four separate 4 x 24 beds of my favorite Shuksan strawberries.
They provided hundreds of pounds of berries for my family each June. We ate a lot of them out of hand, but when we’d had our fill, I made quarts and quarts of freezer jam, and then froze gallon bags of perfectly sweet, ripe, red berries for smoothies and milkshakes that we enjoyed throughout the year. Yes, I grew a lot of berries!
You may be surprised to know that I never made a pie from them when I was raising my family. Duncan’s dad was the main pie-maker then and his specialty was a poached-pear pie. It’s still one of my favorites.
I was the family bread maker.
My baking centered around the six loaves I made by hand and baked-off weekly in my big black Wolf range. I bought that stove brand new for $900 at a restaurant supply store in Seattle around 1985. I don’t think you could come close to that price today!
It has an oven that can easily handle six loaves at a time–some for us, some for the freezer, and always one or more to give away. And although I don’t own the post-and-beam house anymore or the oven in it, I do get to visit it regularly and my friends Kathi and Bob who bought it.
But, I digress…we were talking about strawberries and more specifically how that relates to pies.
I grow Shuksan berries and have a few rhubarb plants at Pie Cottage for strawberry-rhubarb pies. I make these pies to share at workshops and if there is an extra one around, why I love to do a pie-by and give it away!
Now, if you are lucky enough to have frozen some of your own rhubarb and strawberries, go ahead and make a dough for a double crusted pie, and then head on out to your freezer for the fruit you so carefully put aside for just such an occasion as this.
By the time you are finished putting the filling together, the dough will be just about ready to roll out.
Here’s the recipe!
- 1 double crust dough recipe
- 1 cup of sugar (for a 9″ deep dish pie pan- adjust up or down if you are using a larger or smaller pie pan)
- A small squeeze of lemon
- ⅓ teaspoon salt
- a pinch or grating of fresh nutmeg
- 2 tablespoons quick cooking tapioca
- ¼ cup flour
- 1 egg white + 1 tablespoon water mixed together
- extra sugar for sprinkling
- In your pie pan, mix 1 part strawberries and 2 parts rhubarb together so that it comes to about ½ inch below the top of the pie pan.
- Pour the fruit in to a medium sized bowl and rinse and wipe dry the pie pan you used to measure the fruit and set in the fridge to chill the pan.
- Add the sugar, a small squeeze of lemon, nutmeg, tapioca and flour to the bowl of fruit and mix with a spoon until the fruit (frozen or fresh) is coated with the other ingredients.
- Roll out the bottom dough and place it in the pie pan.
- Spoon in the fruit filling.
- Roll out the upper crust and place it on top of the fruit filling.
- Crimp the edges and with a knife cut some vents on top.
- You may also choose to make a lattice crust. (Here’s a nifty video of me showing you how to do it!)
- With a pastry brush, lightly spread over some of the egg white wash (you can save the rest for a day or two covered in the fridge for more pies).
- Sprinkle evenly with about 2 teaspoons of sugar.
- Place in a preheated 425F oven for 20 minutes, turn oven down to 375 and bake for an additional 40 minutes.