Without question, strawberry rhubarb is my favorite flavor of pie, but I've actually never attempted to make it until now. While I feel pretty confident in my baking skills, I haven't had the best of luck with fruit based pies. They often turn out too loose and runny, but after following this Cook's Illustrated recipe, the dessert came out better than I expected and perfectly highlighted the balance between the sweetness of the strawberries and the subtle tartness of the rhubarb. Bonus: it's the best pie to eat for breakfast, hands down.
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