Rhubarb and Strawberry Pie is a classic summer delight that perfectly embodies the beauty of seasonal cooking. This mouthwatering dessert brings together the sweetness of fresh strawberries and the tanginess of rhubarb, encapsulated within a flaky, golden crust. The end result is a pie that is as visually appealing as it is delicious, making it a sure crowd-pleaser at any gathering.
This Rhubarb & Strawberry Pie is the epitome of a summer treat, offering a delightful interplay of sweet and tart flavours. Served with a scoop of vanilla ice cream, it’s the perfect end to any summer meal.
Basic Ingredients for Rhubarb and Strawberry Pie
Strawberries & Rhubarb: The main components of the filling, strawberries add natural sweetness while rhubarb contributes a unique tartness. Their flavours balance each other perfectly.
Sugar: Sugar is used in the crust and the filling to add sweetness.
Cornstarch: This is used as a thickening agent to prevent the filling from becoming too runny.
Lemon Juice & Zest: These add a fresh tanginess to the filling, enhancing the flavour of the strawberries and rhubarb.
Vanilla Essence: This adds a hint of warm, sweet flavour to the filling.
Butter: In the crust, it creates a flaky texture. In the filling, it adds richness and helps bind the ingredients together.
Flour, Salt, and Water: These are basic ingredients for making pie dough.
Adjusted Instructions for Using Frozen Fruit
- Remember, when using frozen fruit, it is especially important to ensure that the filling has thickened properly before baking. Frozen fruit releases more water than fresh fruit, leading to a soggy pie if not handled correctly. But with this adjustment, you can enjoy a delicious Rhubarb & Strawberry Pie year-round, even when these fruits aren’t in season.
- Ensure your butter and water are very cold when making the pie dough. This helps create a flaky crust.
- When rolling out the dough, flour your surface and rolling pin to prevent sticking.
- When weaving the top crust, be gentle to avoid tearing the dough.
- Cover the pie loosely with aluminum foil or plastic wrap and store it at room temperature for up to two days. For longer storage, refrigerate for up to five days.
- For freezing, allow the pie to cool completely, then wrap it tightly in several layers of plastic wrap and a final layer of aluminum foil. Frozen pie can be kept for up to four months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Rhubarb & Strawberry Pie
- 1 ¼ cup (250g) cold unsalted butter
- 3 cups flour
- 1 tsp salt
- 1 tbsp sugar
- ½ cup ice water
- 350g Rhubarb, cut into cubes
- 350g fresh strawberries, cut into half
- ⅔ cup sugar
- ¼ cup cornstarch
- 1 tsp vanilla essence
- 1 tbsp lemon juice
- 2 tbsp butter
- Lemon zest
- 1pc egg
- 1 tbsp milk
- 2 tbsp sugar
- Start by making the crust. Combine the flour, salt, and sugar in a food processor and pulse to mix. Add the cold butter and pulse 6–8 times. Add the cold water, a tablespoon at a time, until the mixture begins to clump together.
- Remove the dough from the machine and place it in a mound on a clean surface. Divide it in half and gently flatten each half into a disk without over-kneading. Wrap each disk in cling film and refrigerate for at least 1 hour, ideally overnight.
- In a medium-sized bowl, combine all the filling ingredients until the mixture has a smooth consistency.
- Preheat the oven to 200 degrees Celsius.
- To form the crust, remove one disk from the refrigerator and let it sit at room temperature for 5 minutes. Roll it out on a lightly floured surface into a 12–13 inch round, about 1⁄8 inch thick. Wrap the dough around a rolling pin and carefully unroll it over a 9-inch pie plate. Gently press the dough down so that it lines the bottom and sides of the tin, trimming any excess.
- Pour the filling evenly into the pie dish.
- Remove the other disk of chilled pie dough from the refrigerator. Roll it into a 12-inch diameter circle. Cut 10 1.5-inch-wide strips using a pastry wheel, sharp knife, or pizza cutter. Weave the strips over and under each other on top of the filling, pressing the edges into the bottom crust to seal. Trim off any excess dough.
- Lightly brush the top of the pie crust with the egg wash and sprinkle with sugar.
- Bake the pie in the oven for 20 minutes. Then, cover the edges of the pie pan with aluminum foil and bake for another 30 minutes or until the top is slightly golden.
- Allow the pie to cool for at least 2 hours before serving. For best results, let it chill overnight.