By the time you get around to making this pie, local strawberries will be online. I had initially planned on making a strawberry/rhubarb pie, but since I bought the rhubarb 10 days ago, it melted in the crisper drawer. Five bucks for six stalks of something that grows by the side of the road. I grew up gnawing on unwashed stalks of rhubarb from my great-grandmother’s garden out by her huge weeping willow. Wickedly sour and juicy, it was made magical with a sprinkle of salt. Follow my Carlson’s landing project on Instagram@Carlsons_Landing_2019
Add all the ingredients to a small bowl and mash it with a fork until it resembles very coarse meal. Set it aside.
Place a sheet pan on the middle rack of your oven and preheat it to 400 degrees. Dust the bottom of a 9-inch pie plate with the flour. Unroll your pie crust and lay the crust on top of the flour.
Add the remaining ingredients to a large mixing bowl and stir to combine.
Spoon the filling into your pie crust and spread it out evenly. Sprinkle on the streusel topping and bake for 60 minutes until hot and bubbly. Cool completely before cutting. Serve with freshly whipped cream.
Yield 1 9-inch Pie