single crust pie on the double quick

Inspired by Toronto's Farm Boy market, sweet Ontario strawberries and tart rhubarb invited red currants to tag along in an open-faced pie. Rich in pectin and acidity, red currants help thicken a notoriously juicy filling.
And when you're working against the clock, I cannot say enough about Williams Sonoma Gold Touch pie plate which delivers a well baked, crisp bottom crust without the extra step of blind baking. 

Bright red currants are having their all-too-brief moment in the sun and at select farm markets; if you spot them, pick up a pint. They are particularly good added to stone fruit or berry pies, and highly coveted by jam makers. Most non-bakers associate red currants with jarred jelly served alongside savory dishes. The truth is currants add brightness to fruit desserts, in all seasons, but especially when stone fruits and berries are ripe for the picking. Which they are. Thankfully, I'll be returning to Toronto later this summer and can't wait to take advantage of Ontario's fruit bounty. In these instances, it's good to know folks who welcome you into their kitchens and happen to have rolling pins as part of their baking supply arsenal. Fortunately, there's a Farm Boy Market conveniently located a peach pit's throw from each of those kitchens.