Strawberry Rhubarb Pie

Tap a step to mark your place.

1. In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream until the dough just holds together when pinched.

2. Turn the dough onto your work surface and gather into a ball. Divide in half, flatten into disks, cover with plastic wrap, and refrigerate for about one hour.

3. Roll one portion of the dough into a 12 inch (30 cm) circle on a floured surface. Transfer to a 9 inch (23 cm) pie pan, trim overhanging pastry to 1/2 inch, and refrigerate.

4. Roll the second round into a 13 inch circle. Cut into 3/4 inch (2 cm) strips. Place on a parchment-lined sheet and refrigerate for 10 minutes.

5. Place cut strawberries and rhubarb in a large bowl. In a small bowl, mix together cornstarch, sugar, and ground cinnamon.

6. Sprinkle 2 tablespoons of the sugar mixture over the bottom of the chilled crust. Toss the remaining sugar mixture with the fruit and pour into the shell. Sprinkle with lemon juice and dot with 2 tablespoons of butter.

7. Create a lattice pattern with the pastry strips over the filling. Trim edges, seal by folding under the bottom crust, and flute. Brush with milk and sprinkle with sugar. Refrigerate while preheating the oven to 400°F (205°C).

8. Place the pie on a hot baking sheet in the lower third of the oven. Bake for 35 minutes.

9. If edges are browning too much, cover with a foil ring. Bake for another 10 minutes until the crust is golden and juices bubble.

10. Cool on a wire rack for several hours. Serve at room temperature with whipped cream or vanilla ice cream.

• 🔒Nutrition per servingCalories, protein, carbs, fat, fibre and sugar — in the ChefBook app.See in app →
• 🌐Keep it in your languageTranslate it into any of 7 languages and keep it saved offline — in the ChefBook app.See in app →