Strawberry Rhubarb Pie

Name: Strawberry Rhubarb Pie
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Yield: 12 servings
Cuisine: British
Ingredients: 350g Flour; 1 tsp Salt; 2 tbs Sugar; 1 cup Butter; 1/2 cup Water; 450g Rhubarb; 450g Strawberries; 3 tbs Cornstarch; 1/4 tsp Cinnamon; 1 tsp Lemon Juice; 2 tbs Unsalted Butter; 2 tbs Milk

Download

Copy link

Serves 12 325 kcal per serving Prep 35 min Cook 1 h 10 min Passive 2 h

Ingredients

350g Flour
1 tsp Salt
2 tbs Sugar
1 cup Butter
1/2 cup Water
450g Rhubarb
450g Strawberries
3 tbs Cornstarch
1/4 tsp Cinnamon
1 tsp Lemon Juice
2 tbs Unsalted Butter
2 tbs Milk

Instructions

To make the pastry, combine the flour, salt and sugar in a food processor and blend briefly. Add the butter and process until the mixture resembles coarse crumbs. Slowly add some of the water until the dough just begins to hold together when pressed. Add a little more water if needed, without overprocessing.
Turn the dough out onto a work surface, bring it together and divide into two equal portions. Flatten each into a disc, wrap and refrigerate for about one hour to chill the butter and relax the dough.
Once chilled, roll out one portion on a lightly floured surface into a circle of even thickness. Lift and turn the pastry as you roll to prevent sticking. Transfer it to a pie dish, brush off excess flour and trim the edges. Cover and refrigerate while preparing the filling.
Roll out the second portion of pastry into a larger circle and cut into even strips. Place the strips on a parchment-lined tray, cover and chill briefly.
For the filling, place the sliced strawberries and rhubarb in a large bowl. In a separate bowl, mix together the cornstarch, sugar and ground cinnamon.
Sprinkle a small amount of the sugar mixture over the base of the chilled pastry shell. Add the remaining mixture to the fruit and gently toss to combine. Spoon the filling into the pastry case, drizzle with lemon juice and dot with butter.
Arrange the chilled pastry strips over the filling to form a lattice, starting from the centre and working outwards. Trim and tuck the edges under the base pastry and crimp to seal. Brush the lattice with milk and sprinkle lightly with sugar. Chill while preheating the oven to 205°C, placing the rack in the lower third and a foil-lined tray below.
Place the pie on the hot baking tray and bake for about 35 minutes. If the edges brown too quickly, shield them with foil. Continue baking until the crust is golden and the filling is bubbling.
Remove from the oven and allow the pie to cool completely on a wire rack for several hours. Serve at room temperature. Leftovers can be refrigerated for a few days or frozen.

Tips

Let the fruit macerate in sugar for 15 minutes and drain some of the excess juice before filling to avoid a ‘soggy bottom’.
Use a mix of cornstarch and a little flour to thicken the juices into a clear, glossy gel.
A lattice top crust is ideal for this pie as it allows the heavy steam from the fruit to escape during baking.

Variations

Ginger Twist: Add a teaspoon of finely grated fresh ginger to the fruit for a bright, spicy kick.
Crumble Top: Use an oat and brown sugar streusel topping instead of a second pastry crust.