What’s your favorite thing about June? It is so much fun to attend the many weddings, graduation, Father’s Day and other special celebrations. We have been as busy as can be around here with the Kimmswick Strawberry Festival, Kids Karaoke, Father’s Day Car Show, and more. In all the hustle and bustle, you may have missed the all-important holidays of Strawberry Rhubarb Pie Day on June 9 and Strawberry Short Cake Day on June 14! I had a wonderful visit with my good friend Tim Ezell on Fox2 News to share a few delicious treats! If you missed it, check it out, but prepare to be hungry afterward.

If you did miss out on celebration of those days, it is not too late. I would love to share a recipe from our cookbook Seasoned with Love. It is sure to delight your taste buds, whether you make it yourself or order it from our bakery!

Strawberry Rhubarb Pie

3 cups fresh strawberries, sliced

2 cups fresh rhubarb, chopped

1 ¼ to 1 ½ cups sugar

¼ cup cornstarch

½ cup water

1 TBS. butter, cut into pieces

Cook all ingredients, except the butter, until thick and bubbly. Set aside to cool while making pie crust.

Pour cooled filling into bottom pie crust. Dot top of filling with pieces of butter. Cover pie with a top crust. Seal and crimp the edges of crust. Cut steam vents in top pie crust. Brush top with a slightly beaten egg white. Sprinkle with sugar. Bake at 350 degrees for 45 minutes or until crust is golden brown.

Gloria’s Pie Crust

2 cups flour

1 tsp. salt

1/2 cup butter-flavored Crisco

5 to 6 TBS. cold water

Cut flour into butter-flavored Crisco. Add salt and stir in just enough water to make a stiff dough. Knead slightly together. Chill dough before using. Divide dough in half. Roll out top and buttom crusts for a 9″ medium pie pan.

I do so hope that this is the recipe you have been dreaming of…and always remember that Dreams Really Do Come True!

All My Love,

~Mary