This free-form leaf motif top crust is my antidote to a lattice top. Shown here on a rhubarb-custard pie. Custard pies don't freeze well, so we ate this one while still warm.

There aren’t many things that get me as excited as when someone brings me a bag of fresh seasonal fruit. Just consider the possibilities! Jam, conserve, chutney, crisp, crumble, marmalade, muffins, pie? So when 26 cups of rhubarb found its way into my kitchen this morning (thank you, Lori Day), I eliminated the other options, and all I could think about was pies.

This traditional strawberry rhubarb pie is headed to the freezer.

Try different shapes to decorate the top of the pie. Just lay them over the filling before placing the pie in the oven.

A fluted wheel cutter easily creates leaf shapes.

Why stick with round? This double-recipe pie was made in a 13" x 9" pan, and is for an event at the Shavuot Confirmation service at Temple. The ten commandments is the theme for the confirmation class's speeches.

Strawberry-Rhubarb Custard Pie

• 3 eggs
• 3 Tbs. milk
• 1/4 c. flour
• 1/2 tsp. salt
• 1-3/4 c. sugar
• 2 c. chopped rhubarb
• 2 c. sliced strawberries

• pastry for a 2-crust pie

Mix together egg and milk, stir in dry ingredients, and then stir in strawberries and rhubarb. Pour into pie crust, top with second crust in either a lattice-style or a covered top crust with vent holes. Bake at 400 degrees for 50-60 minutes, until crust is browned and the filling is set.

Liz’s Lemony Strawberry-Rhubarb Pie

• 1/4 c. flour
• 1-1/4 c. sugar
• zest of 1/2 lemon
• 3 c. chopped rhubarb
• 2 c. sliced strawberries

Mix together flour and sugar, then toss with lemon zest and fruit. Pour into pie crust, top with second crust in either a lattice-style or a covered top crust with vent holes. Bake at 400 degrees for about 40-50 minutes, or until crust is brown and the pie is bubbly.

Pastry for a 2-crust pie

• 1-3/4 c. white flour
• 1/2 c. whole wheat flour
• 1/2 tsp. salt
• 2/3 c. shortening (can use half Crisco and half butter)
• 1/2 cold water

By the way, in case you’ve been keeping track, pie #6 wasn’t very photogenic. We’ll eat that one tomorrow.