Rhubarb and strawberry pie

These cooked strawberries soften the sharpness of the rhubarb, making it more intense and fruity. The copious juices thicken once the pie cools; they are the perfect amount for serving.

  • 40 mins preparation
  • 40 mins cooking
  • Serves 8
  • Print


Rich shortcrust pastry
  • 225 gram standard flour
  • pinch salt
  • 1 tablespoon caster sugar
  • 170 gram unsalted butter, firm but pliable, cubed
  • 1 egg yolk
  • 4 tablespoon chilled water
Strawberry and rhubarb filling
  • 500 gram rhubarb, washed, dried and cut into short lengths
  • 1 1/2 punnets (325g) strawberries, hulled
  • 1/2 cup caster sugar
  • finely grated zest ½ orange
  • 2 tablespoon cornflour, levelled
  • 1 egg white, lightly beaten
  • 1 tablespoon granulated sugar, to sprinkle
  • ice cream or cream, to serve


Rhubarb and strawberry pie
  • 1
    For pastry: sift flour and salt into a large bowl. Stir through sugar. Cut in butter with two knives or a pastry blender. Beat egg yolk with 3 tablespoons chilled water. Mix flour and butter to a stiff dough with egg yolk and water, adding extra water, if necessary. Tip onto a dry, lightly floured surface and knead gently. Wrap in plastic food wrap and chill until firm.
  • 2
    Alternatively, make pastry in a food processor. Put flour, salt and sugar in the bowl of a food processor fitted with the chopping blade and whiz briefly to mix. Add butter and process briefly until mixture resembles coarse breadcrumbs. Mix egg yolk and 3 Tbsp chilled water together and pour into the processor through the feed tube. Pulse until mixture forms large clumps; do not process any further past this point. Tip dough onto a dry, lightly floured surface and knead until smooth. Wrap in plastic food wrap and chill until firm.
  • 3
    Preheat oven to 190°C. Cut off a little more than a third of the dough for the pie top. Roll remaining dough on a lightly floured surface and line into a 24cm-diameter enamel pie plate. Trim off excess. Roll remaining pastry into a rectangle and cut into thick strips. Chill beside the pastry-lined tin until firm.
  • 4
    In a large bowl mix rhubarb, strawberries, sugar, orange zest and cornflour. Spoon into pie tin, mounding the fruit in the centre (it will be high, but sinks a little as it cooks). Brush edges of pastry with beaten egg white. Put pastry strips on top of fruit to form a lattice, pressing to the edge of the pastry case; keep the best strips for the top lattice. Crimp the pie rim. Brush strips and edges with egg white and sprinkle with sugar.
  • 5
    Have a baking sheet heating in the bottom third of the oven. Put pie dish on baking sheet and cook for 35–40 minutes, or until pastry is golden brown and fruit is tender (if pastry colours too quickly, drape it with tin foil to deflect the heat). Serve hot with ice cream or cold with cream.

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