It was last summer, that perfect time of summer when strawberries and rhubarb are ripe together. Strawberry rhubarb pie is my favorite and I was determined to make it for the first time, and make it perfectly the first time.
That being said, I started with a store-bought crust. I wanted it perfect, remember, and my crust-making skills need some honing, to say the least. What I didn't want was for the pie to be runny. So I read websites, I took advice, I researched. I pre-cooked some of the fruit, added the sugar recommendation from one site, tapioca recommendation from another.
I filled the pie with a zealous anticipation. I cooked it, summer fruit smell filling my house (yay for air conditioning on 100 degree summer days!). The result? Well, I failed. Miserably. I can't even say I have a photo to show you because I thought I took one but I can't find it. Now, the flavor was amazing--how could it not be with the freshest and most delicious of beginnings? But the pie was so runny. I ended up using some of it as ice cream topping but dumping most of it down the sink (no straining needed). It was just so runny. Sadface (as my niece would say).
My mistake? I think I didn't have enough fruit. It looked skimpy when i put the top crust on but I hoped for the best and ended up disappointed. At least I had strawberry rhubarb sundaes for a few days. If I ever figure it out, I'll post a recipe.
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