Name: Strawberry Rhubarb Pie
Yield: 8 servings
Cuisine: British
Ingredients: 350g Flour; 1 tsp Salt; 2 tbs Sugar; 1 cup Butter; 1/2 cup Water; 450g Rhubarb; 450g Strawberries; 3 tbs Cornstarch; 150g Sugar; 1/4 tsp Cinnamon; 1 tsp Lemon Juice; 2 tbs Unsalted Butter; 2 tbs Milk; Spinkling Sugar

Dessert

8 servings

522 cal/serving

Instructions

Step 1

Pulse the flour, salt, and sugar in a food processor until combined

FlourSaltSugar

Step 2

Add the butter and process until the mixture resembles a coarse meal

Butter

Step 3

Pour water in a slow steady stream through the feed tube until the dough holds together

Water

Step 4

Turn the dough onto the work surface, gather into a ball, divide in half, flatten into disks, wrap, and refrigerate for about one hour

Step 5

Roll one portion of chilled dough into a 12 inch circle, fold, transfer to a 9 inch pie pan, trim to a 1/2 inch overhang, and refrigerate covered

Step 6

Roll the second portion into a 13 inch circle, cut into 3/4 inch strips, place on a parchment-lined sheet, cover, and refrigerate for about 10 minutes

Step 7

Place the sliced strawberries and rhubarb in a large bowl

StrawberriesRhubarb

Step 8

Mix the cornstarch, sugar, and cinnamon in a small bowl

CornstarchSugarCinnamon

Step 9

Sprinkle about 2 tablespoons of the prepared sugar-cornstarch-cinnamon mixture over the bottom of the chilled pastry crust

Step 10

Add the remaining sugar-cornstarch-cinnamon mixture to the strawberries and rhubarb and gently toss to combine

StrawberriesRhubarb

Step 11

Pour the fruit mixture into the prepared pie shell

Step 12

Sprinkle the fruit with lemon juice and dot with unsalted butter

Lemon JuiceUnsalted Butter

Step 13

Lay half the pastry strips across the filling, weave the remaining strips into a lattice, trim to leave a 1 inch overhang, fold under the bottom crust, and flute the edges

Step 14

Brush the lattice with milk and sprinkle with a little sugar

MilkSugar

Step 15

Refrigerate the assembled pie while you preheat the oven to 400°F and place a foil-lined baking sheet on the lower third rack.

Step 16

Place the pie on the hot baking sheet and bake about 35 minutes, cover edges with foil if browning, and continue baking about 10 more minutes until crust is golden and juices bubble

Step 17

Remove the pie from the oven and cool on a wire rack for several hours

Step 18

Serve at room temperature