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Fresh strawberries and rhubarb from the farmers’ market and a sour cream crust makes for two beautiful and tasty pies.  Inspired by Martha, I used a cookie cutter on one crust.

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The lattice top pie went to a cookout last night and we’ll be eating this one later today.  The sour cream crust has a full cup of butter and cup of sour cream in it, along with some baking soda and salt, and it puffs up quite nicely.  I haven’t had breakfast yet and my mouth is watering just looking at the pictures!

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