Strawberry and Rhubarb Pie

 

Strawberry Rhubarb Pie.  Its that time of year again.  The rhubarb is going strong in the garden and the strawberries are beginning to ripen.  It is time to make a strawberry and rhubarb Pie!  This pie is one of my favorites.

I think its just wonderful the way that nature works.  How two delicious fruits are ripe for the picking at the same time. It is as if nature planned these two flavors to go together perfectly, and go together perfectly they do!

 

Rhubarb is actually a vegetable.  Did you know that?  Its true. It is a perennial vegetable.  It grows from a rhizome and comes back every year in the spring.  It is a native of Asia and was brought to North America in the 1600's. 

It thrives in Northern Climates which makes it perfect for growing in our gardens here in Canada.  The stalk is the only edible part.  The leaves are quite toxic so make sure when you are picking or buying rhubarb that you cut off and discard the leaves.

 

Strawberry and Rhubarb Pie is one of my favourite pies to bake at this time of year.  Rhubarb makes a really delicious pie all on its own, but when combined with strawberries, this is a delicious pie that is unbeatable in taste!

Every mouthful brings you that beautiful sweet and tart combination that we all love so very much! The flavor of those sweet ripe berries balances out the tartness of that rhubarb so very perfectly!

 

WHAT YOU NEED TO MAKE A STRAWBERRY AND RHUBARB PIE

Very simple every day ingredients. If you have berries and a few stalks of rhubarb, you have the makings of a very delicious dessert!

2 cups (400g)  of strawberries, hulled and cut into quarters if large (slightly less than 1 pound)
8 stick of rhubarb, washed and cut into 1/2 inch pieces
1 1/2 cups (300g) of sugar 
2 TBS flour
1 TBS butter
pastry for one two crust 9-inch pie

 

Make sure your berries are all ripe and blemish free. Strawberries are one fruit which does not continue to ripen after it is picked. I always find it so annoying when I buy a basket of berries and see unripe berries in the basket. These berries are berries that will never ripen and they are sour, sour, sour.

Its also very important to wash them well in cold running water. This removes any sand and debris.  Always wash them before you hull them. If you wash them afterwards, they may absorb some of the water from the washing.

 

For the pastry I like to use my Butter Lard Pastry.  It is the loveliest and flakiest pastry you can make. It just about melts in your mouth.

I like to cut a lattice top to put on top of my strawberry and rhubarb pie.  I have a special tool that I use for that purpose. You just roll out your pastry and then roll this tool over top. It makes even cuts over the pastry.

Then when you stretch the crust out it has the perfect lattice shape. No weaving, fussing, or  mussing about. You can find that tool here.  As you can see it works really well.

I have also dropped a video down below that you can watch which shows you how to make a lattice pie topping in the traditional way. 

 

HOW TO MAKE A STRAWBERRY RHUBARB PIE

Like most fruit pies, this is also incredibly simple to make.

Preheat the oven to 220*C/425*F/ gas mark 7. Roll out half of the pastry in a round large enough to line a 9-inch pie dish, allowing for an overhang. Line the bottom of the dish with pastry. Place on a baking sheet. Set aside.

Combine the fruit, sugar and flour in a bowl, mixing all together well. Pour into the prepared pie crust. Dot with the butter.

Roll the remainder of the pastry out into a round. Cut into strips and lay over the top of the fruit in a lattice pattern. Trim and flute the edges.

Bake in the preheated oven for 10 minutes. Reduce the heat to 180*C/350*F/ gas mark 4 for an additional 30 to 35 minutes until the filling is bubbling and the crust is nicely browned.

Place on a wire rack to cool and serve slightly warm and cut into wedges.

 

In the UK they love to enjoy their pies with lashings of custard  or rich cream.  I have a lovely recipe for making custard from scratch that you can find here. 

You can also use custard from the chiller cabinet in the shops, or use Bird's Eye Custard Powder to make it. 

But, failing all of that, you can also just serve this pie warm, topped with a scoop of vanilla ice cream. I can promise you that no matter how you choose to adorn it, it is a pie you are going to fall in love with!

Yield: one 9-inch pie

Author: Marie Rayner

Strawberry & Rhubarb Pie

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Strawberries and rhubarb are a beautiful marriage of springtime/early summer flavours!

Ingredients

• 2 cups (400g) of strawberries, hulled and cut into quarters if large (slightly less than 1 pound)
• 8 stick of rhubarb, washed and cut into 1/2 inch pieces
• 1 1/2 cups (300g) of sugar
• 2 TBS flour
• 1 TBS butter
• pastry for one two crust 9-inch pie

Instructions

1. Preheat the oven to 220*C/425*F/ gas mark 7. Roll out half of the pastry in a round large enough to line a 9-inch pie dish, allowing for an overhang. Line the bottom of the dish with pastry. Place on a baking sheet. Set aside.
2. Combine the fruit, sugar and flour in a bowl, mixing all together well. Pour into the prepared pie crust. Dot with the butter.
3. Roll the remainder of the pastry out into a round. Cut into strips and lay over the top of the fruit in a lattice pattern. Trim and flute the edges.
4. Bake in the preheated oven for 10 minutes. Reduce the heat to 180*C/350*F/ gas mark 4 for an additional 30 to 35 minutes until the filling is bubbling and the crust is nicely browned.
5. Place on a wire rack to cool and serve slightly warm and cut into wedges.

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If you'd like to know an easy way to make a lattice crust check out this video below. I used my handy lattice cutter for mine, but I wish I had done it in the traditional way. I've never been able to make it come out quite as nice using the cutter.

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