June 9: National Strawberry Rhubarb Pie Day

Strawberry rhubarb pie is my absolute favorite type of pie.

 Something about how the sweet strawberries mix with the slight tangy-ness of the rhubarb.

It just makes me happy.

I have a very easy recipe you can follow.

And even though this recipe is easy, it yields amazing results.

JazzyJ's Superb Strawberry Rhubarb Pie

Ingredients:
- refrigerated pie crust (or you can be super cool and make your own)
- 2 cups rhubarb (cut into 1/2 inch pieces)
- 3 cups strawberries (stems removed and sliced)
- 3/4 cup sugar
-  4 tablespoons of a thickening agent (you can use potato starch or quick cooking tapioca)
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 1 egg - optional (beaten, for brushing pie crust)

Directions:
1. Gently toss strawberries and rhubarb together in a large bowl with sugar, thickening agent, salt, and lemon juice. Let sit for 5 minutes.
2. Place a pie crust in the bottom of a ten-inch pie pan.
3. Add the fruit mixture into the pie pan and place the top crust on top, pinching the edges.
4. Cut several slits in the top to let steam escape and brush the top with a beaten egg if you chose to.
5. Bake at 400 degrees for 20 minutes, then reduce heat to 350 degrees, and bake an additional 40 - 45 minutes. The top should be a light brown color. Let cool before eating.

 See? It really is that simple. My dad, who is currently out of state, wasn't upset at missing Natioanl Strawberry Rhubarb Pie Day because apparentally he doesn't even really like strawberry rhubarb pie.

I briefly pondered what is wrong with him, but then realized that means I get to eat more pie.

Although, I am quite positive, he would like this pie.

Sorry Dad - it will probably be gone by the time you are home, but I have a surprise waiting for you when you get back! :D

NOTE: DO NOT eat the leaves of the rhubarb. They are poisonous. Poison = bad. Chances are if you bought the rhubarb in a grocery store, the leaves were already cut off, but please be safe.