Okay, here’s my attempt at a blog post about making a Baker’s Square Strawberry Rhubarb Pie, written in the style you requested:
Alright, so I wanted to try and make one of those Baker’s Square strawberry rhubarb pies. You know, the ones that look all pretty and taste like summer? I figured, “How hard could it be?” (Spoiler: it’s a little tricky, but worth it!).
Getting Started
First things first, I needed to find a recipe. I looked around online and found a bunch that seemed okay. Ended up kinda mashing a few together based on what I had in the kitchen and what sounded good.
The Crust
I’m not gonna lie, I cheated and used a pre-made pie crust. Don’t judge! Making pie crust from scratch is a whole other thing, and I wasn’t feeling that ambitious. I just unrolled the crust into my pie dish and crimped the edges to make it look somewhat presentable.
The Filling
This is where the magic happens. I chopped up a bunch of fresh rhubarb and strawberries. I think I used about 4 cups of rhubarb and maybe 2 cups of strawberries? Honestly, I just eyeballed it. I wanted more of that tart rhubarb flavor.
Then, I tossed the fruit with some sugar, a little bit of flour (to help thicken things up), and a pinch of salt. Some recipes called for cornstarch, but I went with flour. Seemed simpler.
I poured the fruit mixture into the pie crust. It looked pretty full, which is what I wanted. Gotta have lots of filling!
The Top Crust (Or Lack Thereof)
Some folks do that whole woven top crust thing. Not me. I took a second store bought pie crust. I could have not used a second one, but I did. Then I put the top crust and used a fork and poked holes in it.
Baking Time!
I stuck the pie in the oven, which I had preheated to around 375 degrees Fahrenheit. I think I baked it for… oh gosh, maybe 45 minutes to an hour? I just kept checking on it until the crust was golden brown and the filling was all bubbly.
The Hardest Part: Waiting
Seriously, the worst part is letting the pie cool down. It smells SO good when it comes out of the oven, but you gotta let it sit for a while so the filling can set up. Otherwise, you’ll have a runny mess. I think I waited a good 2-3 hours before I couldn’t take it anymore and dug in.
The Verdict
It wasn’t exactly like Baker’s Square, but it was pretty darn close! The crust was flaky, the filling was sweet and tart, and it was just overall delicious. Definitely worth the effort, even with the shortcut crust. Would I make it again? Absolutely!
