Strawberry Rhubarb Pie

Name: Strawberry Rhubarb Pie
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: British
Ingredients: 12 oz flour; 1 tsp salt; 2 tbsp sugar; 1 cup butter; ½ cup water; 1 lb rhubarb; 1 lb strawberrie; 3 tbsp cornstarch; 5 oz sugar; ¼ tsp cinnamon; 1 tsp lemon juice; 2 tbsp unsalted butter; 2 tbsp milk; Spinkling sugar

A weekend British dessert. Ready in about 1 hour 20 minutes. Difficulty: more effort.

25 minPrep (about)
55 minCook (about)
1 hr 20 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 16 people +

Changed from 4 to 16 people · Back to 4

3.1 lb flour
½ cup sugar
4 cups butter
2 cups water
4 lb rhubarb
4 lb strawberrie
¾ cup cornstarch
1.3 lb sugar
1 ½ tbsp lemon juice
½ cup unsalted butter
½ cup milk
Spinkling sugar

Spices & seasonings (2): salt, cinnamon

1 ½ tbsp salt
1 tsp cinnamon

How to make it

Steps in our own plain words.

Pie Crust: In a food processor.
Place the sugar, salt and flour and process until mixed.
Add the butter and process till the mixture resembles coarse.
Meal (about 15 seconds).
Pour 1 4 cup ( ml) water in slow, steady stream, through the feed tube till the dough holds together when pinched.
If necessary, add more water.
Do not process more than 30 seconds.
Turn the dough on your work surface and gather in a ball.
Divide the dough in half, flattening every half into a disk.
Cover with plastic wrap.
Refrigerate for about one hour before using.
This will chill your butter plus relax the gluten in the flour.
After your dough has chilled, remove one portion of your dough from the fridge.
Place it on a lightly floured surface.
Roll the pastry in a 12 inch (12 inches) circle.
.) Fold the dough in half and move to 9 inch (9 inches) pie pan.
Brush off any excess flour plus trim any overhanging pastry to edge of 1 2 (½ inch).
Refrigerate your pastry, covered using plastic wrap, while you make the filling.
Remove the second round of pastry.
Roll it in a 13 inch (12 inches) circle.
Cut the pastry in about 3 4 inch (¾ inch) strips using a pastry wheel or pizza cutter.
Place your strips of pastry on parchment paper-lined sheet pan.
Cover with plastic wrap.
Place in the refrigerator for around 10 minutes.
Make your Strawberry Rhubarb Filling: Place your cut strawberries and rhubarb in a big bowl.
Sugar, and ground cinnamon in a small bowl mix the cornstarch.
Remove your chilled pie crust from the fridge.
Sprinkle around ½ cup of the sugar mix over the bottom of the pastry crust.
Add the rest of the sugar mix to the strawberries and rhubarb and toss to mix.
Pour the fruit mix into the prepared pie shell.
Sprinkle the fruit with around 1 ½ tbsp of lemon juice plus dot with ½ cup of butter.
Remove your lattice pastry from your refrigerator plus, starting at your center using the longest strips and working outwards.
Place half the strips, spacing around 1 inch (1 inch) apart, over the top of the filling.
Fold back, around halfway, every other strip of pastry.
Take another strip of pastry.
Place it perpendicular over the top of the first strips of pastry.
Unfold the bottom strips of pastry.
Fold back your strips that weren't folded back your first time.
Lay another strip of pastry perpendicular over the top of the filling.
Continue with the remaining strips.
Trim your edges of your pastry strips, leaving 1 inch (1 inch) overhang.
Seal your edges of your pastry strips by folding them under bottom pastry crust plus flute the edges of the pastry.
Brush the lattice pastry with milk.
Sprinkle with a little sugar.
Cover.
Place in the refrigerator while you turn the oven on to 400°F.
Place the oven rack in your lower third of the oven.
Put a sheet pan, lined using aluminum foil, on the oven rack.
Place the pie plate on the hot sheet pan.
Bake the pie for around 35 min plus then, if your edges of your pie are browning too much.
Cover with a foil ring.
Continue to bake the pie for around another 10 minutes until the crust is a golden color plus the fruit juices begin to bubble.
Remove the pie from the oven.
Place on wire rack to cool for several hours.
Dish up at room temperature using softly whipped cream or vanilla ice cream.
Leftovers can be stored in your refrigerator for about 3 days.
Reheat before serving.
This pie can be frozen.
Makes one 9 inch (9 inches) pie.