Strawberry Pie

Last summer we went strawberry picking and I had a lot of fun making things with all of our strawberries.  I decided that I wanted to go again and make this a yearly activity.  We had a busy summer with the new little guy being born, but we squeezed it in right before Kevin went back to work.

When I asked Bug what he wanted to make with the strawberries, he said "Strawberry Pie!" Not really sure where he got the idea from because he's never had strawberry pie.  He's been really interested in helping me in the kitchen and baking, so I found a simple recipe that he could help me make.

I usually make my own crust for pies, but having a newborn and having a toddler help, I've had to simplify a few things in the kitchen.  For this, I used refrigerated pie crust.  It was fine and Bug was happy with his strawberry pie.

I also made more freezer jam and the same strawberry muffins that I made last year.  This is a family tradition that I hope continues for many years.

Strawberry Yumminess: Freezer Jam, Yogurt Muffins, Shortcake

At the beginning of the summer I made a to-do list.  Items on the list were things around the house, things I wanted to sew/make, and things I wanted to do with Bug.  I knew that my list was too long and that I probably wouldn't get everything on my list (as usual), but berry picking was one of the things that I really wanted to make sure that we did.  I thought it would be fun for the little guy and I could use the berries for different baking projects.

Summer felt like it was coming to an end and we still hadn't gone berry picking.  A lot of places in the area were starting to shut down for the season.  I thought that were not going to get to go.  Kevin knew that  I would be really bummed if we didn't go.  He scouted out a strawberry farm and planned it for our last weekend before going back to work (and our anniversary).

It was a great way to spend a morning.  Bug had fun eating more strawberries than he put in the buckets and I got 5 pounds of strawberries for some baking projects.

First on the list, was freezer jam.  I remember a post from Dana at Made a few years ago when she made freezer jam.  For some reason this post has been in the back of my mind ever since and I wanted to try it out.  Canning has always intimidated me, but freezer jam seemed something I could handle.

It was really easy and pretty quick.  I followed the recipe that came with my pectin.  The jam turned out great and I love that I have a supply in my freezer that will last us a while.

Next on the list was strawberry shortcake.  We had my family over for a BBQ and after a busy weekend Kevin said I had to keep it simple.  He wanted me to buy some pre-made angel food cake so that I could relax.  Unfortunately, I couldn't find any at the grocery story.  I decided that Bisquick would be a good option.  I've only ever used it for pancakes and waffles.  I also thought that making homemade whipped cream would add a special touch.

It was a hit.  Everyone enjoyed theirs.  It was a quick and simple

I wanted to try something a little on healthier side as my last project.  I found this great recipe for Strawberry Greek Yogurt Muffins.  I thought they would be an easy go to breakfast option our first week back at work.

They were delicious.  The yogurt made them super moist.  They only used 3/4 a cup of sugar and had a little brown sugar on top, so I didn't feel guilty giving them to Bug either.

The strawberries were so fresh and sweet they were also a yummy part of our breakfast and lunch for a few days.

I loved having the strawberries as a reason to bake.  I'm looking forward to fall and hopefully some apple picking.  I love apple recipes too!

Strawberry Rhubarb Crumble

Last summer, when we visited my husband's grandma in Cape Cod we went to the annual Fourth of July pie sale.  It's a pretty big deal.  Everyone stands around the table with their hand on the pie they want and at 6:00 you can buy your pie.

My brother-in-law and I stood in line to get pies for everyone.  I chose apple and strawberry rhubarb.  My husband and his brothers made fun of me...they said that no one likes rhubarb.  Well, Grammy loves rhubarb.  The rhubarb pie was the first one gone (mostly because she and I were the only ones eating pie).

This summer she came to stay with us for a few days.  I wanted to make her a rhubarb pie, but didn't have time to deal with crust.  I found a great recipe for strawberry rhubarb crumble at Smitten Kitchen.

It was my first time making anything with rhubarb.  She was excited and again said that it was her favorite.  I served it with some ice cream and it was great. 

Strawberry-Rhubarb Crumble
From Smitten Kitchen

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted

For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch
Pinch of salt

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a foil lined baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.