Strawberry Rhubarb Pie Recipe

There is something quite magical that happens when the tartness of warm rhubarb is encountered on one’s palate, with the sweetness of freshly baked strawberries, their juices a formidable shock to the senses.

Strawberry Rhubarb pie recipe is pretty darn good stuff. It is another simple recipe, that once you try, you will wonder who you can impress with a fresh-from-the-oven-hand-made-from-scratch pie.

Strawberry Rhubarb Pie Recipe

Strawberry Rhubarb Pie Recipe

It all starts with the crust – in this case, the pastry used is a buttery version called Pate Brisee, which can be made by machine but is equally simple done by hand.

Pate Brisee Recipe

  • 2 1/2 cups (350 g) all-purpose flour
  • 1 tsp (4 g) salt
  • 1 tbsp (14 g) white sugar
  • 1 cup – or – 2 sticks (226 g) of unsalted butter, cubed, chilled
  • 1/4 to 1/2 cup (60-120 ml) ice water

How to make Pate Brisee Recipe

Pate Brisee Recipe

Sift flour, salt and sugar and mix to combine. Adding butter chunks, mix in your food processor for about 15 seconds until combined and resembled pea to walnut sized chunks. If using hands, blend using just your fingertips to keep mixture from getting warm. Once combined, add water in small dosages, using only enough for the mixture to hold together when pinched.

Also Try: Apple Crumble Pie Recipe

Do not over process or over mix. Turn dough out onto floured surface and separate into 2 flattened disks, wrap in plastic wrap and let rest in the fridge for atleast an hour, to allow the gluten to relax. You can also freeze the dough for later use. This recipe is enough for 2 9-inch pies.

After the dough has sufficiently chilled, roll out the dough with a well-floured rolling pin, starting always from the middle and rolling out, rotating the dough a quarter-turn with each roll. Make sure the surface is floured to prevent from sticking, but a light dusting is all that is needed.

If the dough tears or breaks, just ’seal’ it back together using a scrap piece of dough. It should be rolled out to be even, and be in excess of about an inch of your pan. Fold it in half, and half again and gently transfer to your tart pan – or you can roll it onto your rolling pin and unroll it in your pie mold.

When fitting the dough to your pan or pie plate, never pull the pastry. Lift up and settle it in from the excess dough, instead of stretching from the middle to fit the creases of your tart. Trim the edges by rolling your pin over the tart shell, and gently peel off excess dough.

Also Try: Sweet Chocolate Strawberry Cake Recipe

Now, you may have noticed I have chopped my strawberries and rhubarb in the above photos. Remove the stems and cut your rinsed strawberries into halves, or quarters, depending on your preference. They are juicy, but they do not shrink during baking. Your rhubarb should be washed and cut into about 1.5 cm long pieces. You can use both the green and the pink part of the rhubarb, they do not affect the tartness of the flavour.

The full Strawberry Rhubarb Pie Recipe is as follows:

  • 1 pound (454 grams) rhubarb, cut into 1/2 inch (1.5 cm) pieces
  • 1 pound (454 grams) fresh strawberries, cut into 1 1/2 inch (4 cm) pieces
  • 3 tablespoons (30 grams) cornstarch
  • 3/4 cup (150 grams) granulated white sugar
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons (28 grams) unsalted butter, cut into small chunks
  • Milk and sugar, for glazing

How to Make Strawberry Rhubarb Pie Recipe

Combine sugar, cornstarch and ground cinnamon in a bowl. Sprinkle about 2 tbsp on the bottom of your pastry-lined tart pan, and toss the remaining sugar mixture with your rhubarb and strawberries. Fill your tart pan and sprinkle with lemon juice; add small chunks of butter on top of the fruit mixture, before covering with a lattice crust. Brush the pasty with a little milk and lightly sprinkle with sugar.

Bake in a 400 degrees F oven, on top of a baking sheet to catch spills, on the lower rack of your oven, for approximately 35 minutes. If the pie edges have browned too much, cover with foil and bake for another 10 minutes. Cool on a wire rack . Served best the next day, in my opinion, although it is fabulous warm with iced cream!

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