Make Me Some PIE!

Summer in Moozie's Kitchen means pie. All kinds of pie. Mostly because Mr. Moozie won't eat cake, but also because pie is just made for summer.

I'm very fond of Strawberry-Rhubarb pie:

Preheat the oven to 425F

3/4 cup sugar
1/3 cup flour, sifted
1 tsp cinnamon
1/2 tsp ground cloves
1 lb fresh rhubarb, washed and cut into 1 inch pieces
1 1/2 pints strawberries, washed and halved
2 tbs butter
pie crust (below)
Milk or cream
Sugar

for pie crust:

1 1/2 cups flour, sifted
1 tsp salt
1/2 cup vegetable shortening
4 tbs cold water


Sift flour and salt into a bowl, then cut in shortening until mixture is crumbly. Sprinkle cold water over mixture, 1 tablespoon at a time, mixing gently with a fork just until pastry forms a ball and leaves the sides of bowl clean. Wrap dough in plastic and refrigerate until ready to use.

Mix sugar, flour, cinnamon, and cloves in a bowl. Add strawberries and rhubarb, toss well, and let stand for 15 minutes. Toss again.

Get the pastry out! Divide the dough in half, rolling one half out to a circle large enough to fit a 10-inch deep dish pie plate. Roll the rest out to a 10-inch square on a lightly floured surface. Cut in 1/2-inch strips with a pastry wheel or knife. Weave strips into a lattice. Cover filling. Turn ends under just enough so that strips touch sides of baking dish. Brush lattice top with milk or cream; sprinkle with sugar.

Bake at 425F for about 40 minutes, or until bubbly.