I found one of the first crops of  rhubarb at the farmer’s market last week at the Crystal Springs stand of Six River Farm of Bowdoinham.  I asked how they were able to harvest it so early and the answer was that it was grown on raised beds under cover and an early season for this popular spring fruit sprang forth.

Rhubarb stores well refrigerated, but I couldn’t resist making a pie with these precious stalks right away.  I had frozen strawberries from last year’s crop and easily put together a classic strawberry rhubarb pie.

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

I published my recipe last year in a June 10, 2015 edition of The Golden Dish, and here we are a year later and a month earlier, the fast-forward crop appearing so soon.  At the time I called it the Ultimate Strawberry Rhubarb Pie.  This time I christen it  The Fabulously Ultimate Strawberry Rhubarb Pie.

I made the pie to bring to a friend’s house for dinner on Sunday night and was excited to tote it in a present I got from my hostess of a Pie Box that was offered on the excellent food site, Food 52.

Food 52's Pie Box

Food 52’s Pie Box

I tweaked the recipe from last year and have to say it one was of the best versions of this classic pie.  The pastry dough was a little richer than usual with slightly more butter and lard in the mix.  Since I was worried about the thawed berries being too watery for the filling, I increased the amount of flour thickener in the filling to compensate. If you use fresh seasonal berries, don’t add the extra tablespoon flour.

The pie before going into the oven; top is brushed with cream and dusted with sugar

The pie before going into the oven; top is brushed with cream and dusted with sugar

I increased slightly the unusual addition of freshly grated nutmeg called for in the recipe; you don’t want too much but a judicious few extra gratings of nutmeg made its distinctive flavor really shine.

Here is the updated recipe for this great spring-summer pie.