Mr. Food Test Kitchen: January 11, 2013 Strawberry Rhubarb Pie

Nothing is more tempting during the chilly days of winter, than the aroma of a homemade pie baking. And today, Kelly and I are getting a jump start on the taste of spring by combining two of our Test Kitchen's favorites: strawberries and rhubarb. Kelly: Now of course, this time of year, if we can't find fresh rhubarb, we can use frozen like we're doing here. Howard: But in another month or so, when it's in season - we can use fresh if we want and either way will work just fine. After cutting up fresh strawberries and tossing them with some sugar, we add some rhubarb and give that a good toss. Mix in some flour along with some melted butter. The flour will help thicken our filling as it bakes. Ok, we spoon this into a pie crust - and that can be store bought or homemade, whatever's easier for you.  Now, here's a Test Kitchen tip: For the top crust, we use a soda cap to cut holes out of the dough, like this. That'll help the steam escape while baking as well as give our pie an eye-catching look. We'll seal the two crusts together, so our filling doesn't bubble out, and if we wanna get really fancy schmancy, maybe flute the edges and pinch 'em like this. We bake it off. And in no time, our house will be filled with the warm and cozy aroma of freshly baked pie. Oh my gosh, I wish you could smell this. After we let it cool a bit, go ahead. And let's dig into the heavenly combo that's sure to do us proud! The recipe for "Strawberry Rhubarb Pie" is online now, boasting the sweetness of the berries and the lip-puckering tartness of the rhubarb. Sure to make any winter day taste like spring, which is always another reason to say... "OOH IT'S SO GOOD

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