strawberries are HERE

It's one of my favorite times of year--strawberry season at the farmers' market! Here are a few recipes to inspire you for this sweet season:

Strawberry Galette
Cheesecake filled strawberries
Rhubarb and Strawberry Ice Cream
Strawberry Hand Pies
Strawberry Shortcake
Strawberry Tart
Strawberry Jam

And here's the recipe for Lattice Topped Strawberry Rhubarb Pie from one of our market vendors, Beckie, of Calvert's Gift Farm:

CRUST
3 cups all purpose flour
2 ½ teaspoons sugar
¾ teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
½ cup plus 2 tablespoons chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water

FILLING
3 ½ cups 1/2-inch-thick slices trimmed rhubarb
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
½ cup (packed) golden brown sugar
½ cup sugar
¼ cup cornstarch
1 teaspoon ground cinnamon
¼ teaspoon salt

1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

FOR CRUST: Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into a disk. Wrap separately in plastic; refrigerate until firm, about I hour. (Can be made 1 day ahead. Keep chilled. let dough soften slightly at room temperature before rolling.)

FOR FILLING: Preheat oven to 400°f.   Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13 inch round.  Cut into 14 ½ inch wide strips.  Spoon filling into crust.  Arrange 7 dough strips atop filling, spacing evenly.  Form lattice by placing remaining dough strips in opposite direction atop filling.  Trim ends of dough strips even with overhang of bottom crust.  Fold strip ends and overhang under, pressing to seal. 

Brush glaze over crust.  Transfer pie to baking sheet.  Bake 20 minutes.  Reduce oven temperature to 350.  Bake pie until golden and filling thickens, about 1 hour 25 minutes.  Transfer to pie rack and cool completely.

Be sure to check out the sidebar on the farmers' market blog, for the latest seasonal market shopping list. Wishing you a sweet strawberry season...

See you at the market!!

Comments

[angie]

Yum! Thanks 4 the recipes & so gal the market is back!!