On Saturday, after our very successful Farmer's Market trip, we decided to make dinner from scratch - including fresh pasta and homemade pie. It was raining, again, and we were feeling brave.
First, we worked on the pie. Since strawberries had arrived and there was a ton of bright pink rhubarb, we had no choice but to embrace Spring (it was the last day, after all) and make strawberry-rhubarb pie.
We've both been reading Michael Ruhlman's book, Ratio, so we used his description (I wouldn't call it recipe - his book is about using ratios, rather than recipes, to promote a deeper understanding of cooking and baking - more info here) for the pie crust. It was simple and delectable. We did it all by hand, as we were without any sort of food processor or pastry cutter. Not too difficult, actually. I'd say it was successful for first time pie-bakers!
For the filling, we used the Smitten Kitchen recipe, found here. Our pictures and pie were certainly not as beautiful as Deb's, but it was definitely as tasty! Mmm delicious.
Shhh... I ate a slice for breakfast on Sunday.