Today’s recipe is Strawberry and Rhubarb Pie. Need I say more? This recipe is a lovely summer treat but as rhubarb is in season at the moment, I just couldn’t wait! Served with ice-cream or custard, this is the perfect sunny day dessert.
Right, you’ll need:
200g plain flour
100g butter (cold)
3-4 tbsp cold water
2 tbsp corn flour
6 tbsp sugar
1 bunch of rhubarb
1 punnet of strawberries
egg (to glaze)
Think pastry, think cold. Rub your butter into your flour until it resembles fine breadcrumbs. Now, make a well in the centre and add about 3 tablespoons of water. Using a knife, mix all until it begins to come together. This shouldn’t be a wet dough, in fact the less water you use the better! If you think you need to add more though, do! Just be careful you don’t go overboard, little by little! Once the dough has come together, gently knead it on a floured surface and then wrap it in clingfilm. This kneads (see what I did there) to cool in the fridge for about half an hour. If you’re short on time, put it into your freezer for about ten minutes.
While your pastry is cooling, prepare your fruit. Wash all of it well, making sure any dirt has been removed. Cut your rhubarb and strawberries into small pieces – the smaller you cut, the quicker your pie will cook. Place your fruit into a bowl and add your caster sugar and corn flour. MAKE SURE TO ADD THE CORN FLOUR. This is the most vital step as strawberries are such a watery fruit and will lead to a soggy bottom in your pastry. Your fruit should be left like this for about half an hour or so, the corn flour will draw out the water. Also now is the time to add a sprinkle of ground ginger which is a good friend of both rhuburb and strawberries.
Now, preheat your oven to about gas 6 or 200 degrees and find your favourite pie tin. Take your pastry back out of the fridge/freezer and cut it in half. Roll out your pie bottom and fit into your tin. At this stage, I tend to sprinkle a little bit more corn flour on the base, just in case!
Using a slotted spoon, remove your fruit from the bowl, leaving out any remaining fruit juice. If you want, you can add another sprinkle of sugar over your fruit if you like it really sweet.
Finally, you have to roll out the pastry top. In my photos, I have attempted a lattice pie crust. To do this, roll out your pastry into a long, thin, rectangular shape. Cut 4 thin, long strips of pasty and place them vertically onto your pie, leaving some pastry hanging off the sides. Now, cut 4 more long strips. You want the pastry to look layered so you need to add these second set of pastry strips horizontally in an over – under – over – under pattern. Don’t worry, it seems more complicated than it is. Remember, if the first horizontal line starts on top of the vertical pastry line, then your second horizontal line will start under the pastry top – get it? Have a practice and see what you think. Alternatively, you can always make a love heart pie like this
. Once you’re happy, seal down the pastry using an egg wash and glaze the top crust. Again, you can sprinkle the top with caster sugar here too for an extra crunch when baked.
Bake in your oven for about 30 minutes (I’d recommend 40 minutes if your fruit is cut largely). If you spot a leak, don’t panic. The dessert will still be lovely served warm and covered in custard to hide the bottom. I won’t tell if you wont!