The last time I posted a recipe I was celebrating Ukrainian Christmas, it was the dead of winter, I was in a different job, and I hadn’t yet travelled to New York City, Miami, Arizona, and Las Vegas. Wow, a lot sure has happened in 4 months!
Time sure does fly when you are busy. We all lead insanely busy lives these days, so I won’t even begin to bore you with all the details of my life during the last few months. Let’s just say, I missed you! And I missed baking terribly.
I have been meaning to make a key lime pie in months. I can’t even say that it’s spring here in Winnipeg because the weather over the last few weeks has been reminiscent of summer. Which makes me crave all things citrus and neon. Yes, neon. So glad it’s still in style this summer. There is nothing like a cute hot pink purse to complete an outfit. But I digress….citrus! Yes, citrus. I wanted to do a bit of a spin on the traditional key lime pie. Also, there are a million key lime pie recipes out there but not a lot of strawberry key lime pie recipes. I also love berries in summer so I felt this was a fantastic combination. I can never come close to finishing an entire pie by myself, so I wanted to make individual ones that I can enjoy and freeze for when my sweet cravings really hit me. If you cannot find key limes, whether your grocery store simply doesn’t carry them or they are out of season, you can also substitute for regular fresh lime juice instead. Perfectly fine. I do want to stress *fresh*, because there is simply nothing better.
These mini strawberry key lime pies are absolutely delicious. The crust is buttery and crunchy, and the filling is sweet and tart all at the same time. This recipe is also beyond simple. I know we are all busy, but you can fit in 25 minutes to make these. I know you can.
One thing I am absolutely sure of – I love Claudia’s Butter Tarts at Christmas time! They are seriously delicious. She always makes the dough from scratch, and it’s always flaky and buttery. The filling is sweet and syrupy. I didn’t realize how easy they were to make until Claudia came over a couple weeks ago to show me. I am so glad she did.
I am finally starting to feel a little better. As I mentioned in my last post, I have been struggling with a nasty head cold. This past weekend, I was to the point where I couldn’t take being in the house any longer. So, I went on a bit of a baking/cooking tangent. I now have enough blog material for a month! Yeah, I’m not Type-A at all.
Claudia and I finally reunited in the kitchen. It was a glorious moment, filled with her making passive aggressive self-talk comments while rolling out the Saskatoon Pie dough (i.e: “way to go Claud, that wasn’t the right size at all!”) to her comments towards me on walking into her home looking all “professional photographer” because I brought my tripod. Yep, it was a good ol’ mother-daughter time indeed! I actually had a lot of fun…and an eye-opening experience as to where I get my own negative self-talk from – ha!
So, this pie is simply amazing. I actually took it to my friend Nicole’s for dinner the evening after we baked it and both her and her sons loved it. You can’t get a more honest review than from children under the age of 10. The Saskatoon Berries are sweet with a hint of tartness, and the crust is flaky and delightful. With Saskatoon’s in season, you cannot go wrong with this pie. If you don’t have access to Saskatoon Berries, you can easily use blueberries.
There is nothing better than a good crumble. Especially if rhubarb is involved. When you throw in a pie shell – I’m in heaven. Claudia just came back from a 2-week stint in Saskatchewan and brought back some delicious garden rhubarb. She had been eyeing this recipe for a while now and this weekend we both figured it was time to test it out. The family was so happy we did, as it is delicious. Now, I can admit this pie isn’t a looker. But I can guarantee it’s beyond tasty. It combines the crunch of a traditional crumble with a flaky, buttery pie crust. As you can see, we used a store bought pie shell because it was easier, but feel free to use your favourite pie crust recipe if you so choose.