Strawberry & rhubarb pie

Strawberry & rhubarb pie

By Lucy Bezuidenhout
45’ Prep time
60’ Cook time
105’ Total time
741 Calories
8 Serving

Summary

Rhubarb is still around and strawberry bushes have just started to fruit, enabling this dreamy pairing in skye gyngell's recipe.
Lucy Bezuidenhout 0 Followers

Step by Step

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Step 1

For the pastry, lightly whisk the egg yolks with 100ml cold water in a small bowl, then chill, covered, in the fridge. Put the flour, salt, sugar and butter in a food processor and pulse until it resembles breadcrumbs (or rub between your fingertips in a bowl). Drizzle in ½ the egg yolk mixture and whizz (or mix with a cutlery knife) until the mixture starts to clump together. Add a little more of the egg mixture if needed. Transfer to a clean work surface and gently knead into a dough. Divide into halves and flatten each into a disc using a rolling pin. Wrap in baking parchment and chill in the fridge for at least 1 hour.
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Step 2

On a lightly floured surface, roll out one pastry disc until about 0.4cm thick. Use to line a 23cm-diameter pie dish, pressing the pastry into the corners and leaving the pastry overhanging. Lightly prick the base with a fork and chill. Roll out the second disc of pastry into a round slightly larger than the top of the pie dish; chill.
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Step 3

Meanwhile, make the filling. In a large bowl mix the sugar, cornflour, salt and orange zest until combined. Add the rhubarb and strawberries, then toss together. Tip into the lined pie dish, ensuring there are no large air pockets (the filling will be domed). Cover the filling with the pastry lid and carefully press the edges to seal. Trim any excess pastry and crimp the edges. Using a sharp knife, make a small cross incision in the centre of the pie to allow steam to escape, then brush the top with beaten egg. Chill for 20 minutes. Meanwhile, preheat the oven to 220°C, gas mark 7.
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Step 4

Put the pie on a large baking tray and bake for 25 minutes. Reduce the oven to 190°C, gas mark 5, and bake for another 30-35 minutes until deep golden. Leave to cool for 2 hours at room temperature before serving with double cream, if liked.

Ingredient

  • Plain flour
    Plain flour
    500 grams
  • Unsalted butter
    Unsalted butter
    375 grams
  • Caster sugar
    Caster sugar
    15 grams
  • Fine salt
    Fine salt
    1.5 tsp
  • British blacktail medium free range eggs
    British blacktail medium free range eggs
    2
  • Orange
    Orange
    1
  • Cornflour
    Cornflour
    35 grams
  • Rhubarb
    Rhubarb
    800 grams
  • No.1 british speciality strawberries
    No.1 british speciality strawberries
    450 grams

Nutrition Facts

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