Foodies rejoice. Spring means the start of Farmers’ Market season. There’s nothing quite like the anticipation of farm fresh, seasonal veggies brought right to your town. I live in a small city in a very urban area, so this time of year is especially exciting for me. Years ago, my town didn’t have its own market, so I would travel to other cities to visit theirs. I decided to start one right here in my hometown and I recruited all of my favorite vendors. Our ninth season is about to begin and what I love even more than shopping at the market is how many people in my town love shopping at the market.
Each year, I strive to find fun new vendors, but let’s be real. The star of any market is the Farm and the fresh picked produce they bring with them each week. Springtime at the Farmers’ Market means fresh lettuces and herbs but the real prize right now is farm fresh strawberries and rhubarb. Supermarket berries just do not compare. The season is short, so don’t miss out.
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This recipe for Strawberry Rhubarb Pie, that I developed for Country Crock, is the perfect way to showcase fresh berries and rhubarb. The tartness of the rhubarb is the perfect complement to the sweetness of the berries. I love using Country Crock Plant Butter in my crusts. It makes a crust that’s not only flaky and tender, but super easy to work with, so made making this lattice crust a breeze.
- 2 cups all-purpose flour
- 2/3 cup plus 2 tablespoons Country Crock® Plant Butter with Avocado Oil Stick
- 5 tablespoons ice water
- 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb, (about 1 1/2 pounds untrimmed*)
- 3 1/2 cups sliced fresh strawberries, (1 16-ounce container)
- 1 cup sugar
- 1/4 cup instant tapioca
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon sanding sugar (optional)
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For crust, cut 2/3 cup Country Crock® Plant Butter into flour with pastry blender or two knives until coarse crumbs form. Stir in ice water, 1 tablespoon at a time, until dough forms. Gently knead dough with floured hands and shape into two discs. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
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For filling, combine rhubarb, strawberries, sugar, tapioca, cinnamon and salt. Let stand 15 minutes.
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Preheat oven to 4oo°. Unwrap dough and roll one disc on lightly floured surface from center to edges to form 12-in. circle. Press into 9-inch pie plate; trim edges of crust, reserve trimmings. Add trimmings to remaining disc and roll on lightly floured surface to form 14-inch circle; set aside. Cut into 14 1-inch strips.
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Spoon filling into crust. Arrange 7 dough strips over filling, spacing evenly. Form lattice by placing remaining dough strip in opposite direction and weaving under and over strips. Trim edges of dough and crimp edges. Melt remaining 2 tablespoons Plant Butter and brush all over crust then sprinkle with sanding sugar.
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Bake 15 minutes. Reduce oven temperature to 350°F and bake 50 minutes or until filling is bubbling and crust is golden brown. Remove from oven and cool on wire rack. Let cool at least one hour before serving.
*Use 1 16-ounce package thawed and drained frozen sliced rhubarb in place of fresh rhubarb. Tip: Pie may bubble over. Place a foil lined baking sheet on rack below pie to catch and drippings.
