Strawberry Rhubarb Pie
It's Memorial Day weekend and it's also rhubarb STRAWBERRY season here in Washington State. What better way to entertain (or just bake for yourself) than with a homemade pie. Ok, for starters, we all know a handmade pie crust is best, with lard or butter for maximum flakiness and flavor. But between work and home chores, we didn't have time (but if we did, we would) so a frozen section grocery store crust will do. Remember to get two crusts, because this pie, unlike pumpkin or key lime, needs a top crust. Here's where it gets a little tricky, because we don't exactly measure everything. Play it by ear and you'll do fine! We chopped up: one pound of rhubarb...