the product of my farmers market adventure

by kellybakes in

Yesterday I promised you the dramatic conclusion of what I made from my farmers market purchase. Well, dear readers, fear not. I am about to deliver on my promise. I present to you, completely from scratch: strawberry rhubarb pie!

Yes, you read right. Not only did I successfully bake my very first strawberry rhubarb pie, but I also made the crust from scratch and it was neither chewy nor greasy. The pictures are beautiful because of the amazing red color, so I'll let them speak for themselves [recipe at the end of the post].
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I left it in the oven for a smidge too long (hence the dark spot to the right), but I ate that part and it didn't even taste burnt to be completely honest! If you want to take advantage of in-season fruits, head over to your neighborhood farmers market and pick up some strawberries and rhubarb (and a pint of vanilla ice cream) and have yourself the perfect springtime tangy sweet treat!
For the pie crust, I'd recommend the award-winning recipe from my friends Mike & Charlie over at
by Terri (as seen on


  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 pound fresh rhubarb, chopped
  • 2 pints fresh strawberries
  • 1 recipe pastry for a 9 inch double crust pie
  • 2 tablespoons butter
  • 1 egg yolk
  • 2 tablespoons white sugar


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  3. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
  4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
  5. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.