After enjoying strawberries freshly picked (there's a strawberry stand about a half-mile from my house), I always turn to my go-to strawberry-rhubarb recipe. Normally this is a crumble or crisp recipe and I love the touch of orange-liquor in it. Click here for the recipe. Earthbound Farm's cookbook has a similar recipe with ginger in it for those that like ginger with their strawberries. This year though I decided to change it up and made a strawberry-rhubarb pie with my leftover strawberries and rhubarb.
The recipe is really straight forward and I always use organic butter in my pastry or pie crusts. It can be done and you don't need shortening. Both recipes I used were in Williams-Sonoma's Baking Book. Pie crust is fairly easy to make once you master it. The first few times you are always bound to make a few mistakes. The key to a great pie crust is to not over work the dough. I love using my pastry cutter when combining the cold butter and flour. And then add enough water to form a ball of dough. When you roll it out you should be able to see spots of butter - hence flaky crust. Over-worked dough with be tough, not flaky. And remember to vent your double-crusted pies, that's why there's a 'x' in the middle of the pie crust before baking. Not venting your crust will result in exploding pies and a huge clean-up.