Taking Betty strawberry picking was a mixed event. Belle’s Farm was fantastic with its 14 sprawling acres ending at West Beach. Pacific views, ripe berries, Friday playgroup, and a child with a fruit allergy made this an interesting day. We picked eight pounds of berries, even through the, “No, Betty, don’t eat the berries,” and, “No, Betty, don’t lick your fingers.” The Pacific Ocean views were enough to make this a ritual. Unfortunately, one hundred or so track homes are slated for construction in a week. We made it through the construction sadness by baking the greatest strawberry pie.
Plain Pastry: 2 cups heavily sifted flour, 1/2 tsp salt, 1/2 cup Crisco, 1 cup butter. Mix all at once in a KitchenAid mixer. Add enough water cold filtered water to hold particles together. Chill in wax paper. Have toddler roll out with rolling pin.
Combine 1 cup mashed strawberries & 1 cup sliced rhubarb with 1 cup water in saucepan & boil for 2 minutes. Dissolve 3 TBL cornstarch in 1/3 cup water, and add with 1 cup sugar to mixture. Add remaining 2 quarts of berries and toss into pie crust. Bake at 450 degrees for 10 minutes, then 350 degrees for 40 minutes.