GPOYPW (Gratuitous picture of your pie Wednesday)

I made another pie. This week's was strawberry-rhubarb, made with a pound and a half of rhubarb and nearly a quart of strawberries - both from the farmer's market*.
When I came home from work on Monday, I started with the pie crust:


When my mom first bought me that kitchen tool I didn't know how often I'd use it - but pie crusts, scones.... It turned that flour and butter into this:

This might sound like the last post, but I made the crust, stuck it in the fridge, then SB & I went for our Burn After Reading run... When we got back, and after dinner and a shower, I got to baking. This is why we are watching Body of Lies again.

Then I cut up about 4 cups of rhubarb and 2 cups of strawberries:

And mixed that with some orange rind, white and light brown sugar, a bit of cornstarch and some cinnamon. You can see in this photo what I use to roll pie doughs on - my pizza stone (in the lower left)! I cover it in parchment though (which also makes it super easy to get the crust into the pan).

Then I did this:

Fuck yeah that's lattice!

I know, it's beautiful.... You should see this:

(make sure you're not drooling.)
And this:


So I covered the cookie sheet in aluminum foil and put the pie on that - maybe this is why the bottom crust wasn't as crispy as it could have been? However, we didn't get smoked out of the kitchen by rhubarb juice on the floor of the oven, like what happened after my brother and I turned on the oven after mom made her two tart and delicious rhubarb pies.

Now that you've seen the pictures I'm sure you'd like to know how it tasted?
As I mentioned, the bottom crust just wasn't as crispy (flaky?) as it could have been, but the lattice tasted great. I love pie crust though and it provides a good salty contrast, so I think in the future - as cool as the lattice looks - I might just roll out a regular old top crust. (And cut hearts out of it?) The combo of rhubarb and strawberry was awesome - the fresh sweetness of the strawberries really cut down on the tartness of the rhubarb, not that I don't love straight up rhubarb pies (and I have some rhubarb leftover!) - but it also makes it a little more marketable to people who aren't so fond of the tart pie. And always always add the orange rind!

*On the subject of farmer's markets, I was trying to figure out which vendor was getting dissed in this post from DC Foodies on the Foggy Bottom market and realized it's probably my favorite people there. Also, they've always been plenty nice and talkative - but usually are busy because they have so much stuff, which would be why they stand behind the table. Also - no mention on the French bakery? So good. So is Atwater's and I am plenty happy that I can buy bread from them twice a week.

One more, just for the hell of it!