The best pie ever
Last week, I made the best pie ever! Literally. I decided to use up some of the rhubarb from the freezer and was feeling crazy enough to make pie crust instead of doing an easier crisp. While I was getting creative with the pie crust, I broke out the new alphabet cookie cutters and set to work spelling out the only thing I could think of when making pie at nine o’clock at night: The best pie ever.
Was it the best pie ever? Well, it was pretty good. Gone within a couple of days and even eaten for breakfast. I guess that qualifies it as a decent pie.
I used my standard go-to vegan pie crust recipe – yes it uses vegetable shortening, but I have yet to master making a pie crust with olive oil. It just doesn’t work for me. I think this as close to a flakey buttery crust as we’re going to get here. To keep the transfats lower-ish, I opted for a fun topping of letters and stars rather than a thick crust. Besides, the crust is really just a berry delivery tool.
Strawberry Rhubarb Pie Filling
2 1/2 cups 1″ slices of rhubarb
2 1/2 cups sliced strawberries
1 1/2 cup sugar
1/4 cup corn starch
1/2 teaspoon ground cinnamon
1/2 teaspoon lemon zest
2 teaspoons sugar for sprinkling on top