Strawberry Rhubarb Pie

How to Make Strawberry Rhubarb Pie

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1. Pulse the flour, 2 tbsp sugar and salt in a food processor, add the butter and pulse until the pieces are the size of peas.

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2. Add the ice water a tablespoon at a time, pulsing until the dough just holds together, then divide in two, flatten into discs, wrap, and chill for 1 hour.

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3. Heat the oven to 220°C / 425°F with a baking tray on the lowest shelf.

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4. Stir the rhubarb, strawberries, 150 g of sugar, cornflour, lemon zest and juice together and let the fruit sit while you roll the pastry.

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5. Roll one disc into a 30 cm round and line a 23 cm pie dish, leaving an overhang. Tip in the filling.

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6. Roll the second disc into a round and cut it into 10 strips, weave them into a lattice on top of the pie, then trim, fold the edges under and crimp.

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7. Brush the pastry with the egg glaze, sprinkle with the coarse sugar, set the pie on the hot tray, and bake for 20 minutes.

   Mark done Start 20 min timer

8. Lower the oven to 180°C / 350°F and bake for 45 to 50 minutes more, until the crust is golden and the filling is bubbling thickly in the centre.

   Mark done Start 45 min timer

9. Cool on a wire rack for at least 3 hours before slicing.

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Tips for Making Strawberry Rhubarb Pie

• Bake until the filling bubbles in the middle. That is the sign the cornflour has thickened, and a pie taken out earlier stays runny.
• Wait for the pie to cool. A warm rhubarb pie is a delicious puddle, and it needs 3 hours to set into slices.
• Bake it on a hot tray on the lowest shelf. It gives the base a burst of heat, and it catches any juice that boils over.

What to Serve with Strawberry Rhubarb Pie

• Vanilla ice cream
• Whipped cream
• A cup of coffee

Storing & Reheating Strawberry Rhubarb Pie

Keeps covered at room temperature for 1 day, then in the fridge for up to 3 days. Freeze the unbaked pie for up to 3 months and bake from frozen for 20 minutes longer.

Strawberry Rhubarb Pie FAQ: Common Questions

Strawberry Rhubarb Pie Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.