Your daily source for what to cook, bake, eat & drink! A crowdsourced publication, community and shop curated by Julie Resnick and The Feedfeed Editorial Team - Julie Resnick, Clare Langan, Molly Adams, Alexa Santos, Katie Melody, Andrea Loret de Mola, and Lisa Thompson. We are the biggest fans of our amazing contributors, the #feedfeed community! Thank you for sharing your amazing meals with us!
By @pieceoflovepastries Happy #PiDay! Not that we ever need an excuse to make pie, but we figure today was the day to share this beautiful spring-inspired pie! The lattice work is stunning, but yes, YOU CAN pull it off! All you need is a good peeler to make the rhubarb strips, then just weave them into your lattice design per usual.
Ingredients Needed:
For the crust: 2 1/2 cups (300g) all-purpose flour 1 tsp sugar 1 tsp salt 16 tbsp butter (2 sticks), cold and cubed 1/4 cup cold water 1/4 cup vodka 1 stalk Rhubarb, sliced lengthwise into strips with sharp vegetable peeler
For the filling: 2 cups strawberries, stemmed & quartered 3 cups chopped rhubarb 1 tbsp fresh squeezed lemon juice 1/2 cup brown sugar 1/4 cup + 1 tbsp cane sugar, divided 1/4 tsp cloves 3 tbsp ground tapioca pearls A grind or two fresh pepper Pinch of salt
