Strawberry Pie

[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]

One of my favorite things is fresh strawberry pie. Last Monday, I made myself a pie from a new recipe (subscription required) from Cook’s Illustrated. One of the funny things from the recipe was the author’s reminiscing about strawberry pies from her childhood in Southern California–it sounded familiar.

It tasted great, but wasn’t much to look at. (Funny thing is the photo in the printed Cooks Illustrated is also a bit blurry.) I did cheat and used a pre-made pie crust. And I really should have used another pint of strawberries to make it even out volume wise.

(And I still don’t understand why I’d sully a perfectly good strawberry pie with rhubarb.)[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]