I love this time of year, when all sorts of fresh berries are available.
My favourite summer pie is Strawberry Rhubarb.
Slice about one cup of strawberries
Chopped about 3 cups of rhubarb in short pieces
In another bowl, mix together
3 tbsp flour
1 cup of granulated sugar
Add the rhubarb and strawberries. Gently keeping mixing together until the fruit is well coated.
Using your favourite two crust pie recipe, line a 9 inch pie plate. Turn fruit mixture into the pie shell. Moisten pastry rim. Place crust over top. Trim and crimp to seal. Cut slits in top.
I usually lightly dampen the top shell, and sprinkle with a hint of sugar. Bake at 350° F (180° C) for roughly 45 minutes until the browned and fruit is cooked.
Serve warm with whipped cream, cool whip, vanilla ice cream or as is. Personally I love it as is.
My crust didn't want to roll today, I think it was because it was bit humid outside. It make not look pretty, but it sure did taste good!