Rhubarb strawberry pie for a potluck
Pies
I'm a big fan of rhubarb. Mixed with strawberries, the tart rhubarb is perfectly offset by the sweetness of early spring berries and that rosy pink color is incredibly appealing. This is the first fresh pie of the season in our house and for that reason alone is a favorite. One technique I use for all fruit pies—learned from Christine Ferber's preserves book—is to let the fruit macerate and develop overnight before filling the pie crust. I think this makes a remarkable pie.
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