Sweet and tangy, strawberry rhubarb pies are the taste of early summer.
Refrigerate if not eating within a few days.
The filling is full of sweet and bright flavor. The pie crust, however, was mushy, close to the same texture as the filling, rather than crispy and flaky. So the whole thing, even after heating, had this indistinct mushy texture. That's not how my wife and I like our fruit pits.
Again, it's very flavorful. And I have this thought of leaving it baking in the oven for longer to see if I can crisp up the crust. But according to FTY, the bakery said that the consistency is how they intend it.
I do appreciate that they used butter and not vegetable shortening. I prefer that it a crust. But the texture, for me, as is, is disappointing.
These are delicious! I followed the cooking instructions to bake them and then finish with a quick pan-fry. Then I served them with a large dollop of maple yogurt and fresh blueberries. My kid loved them. Perfect breakfast. 10/10 recommend.
