The Rhubarb and Strawberry Pie Recipe Make this pie in late spring, when both rhubarb and strawberries are at their very best.
9in (23cm) pie dish
1 uncooked pie crust and pastry for lid
For the filling:
2¼lb (1kg) rhubarb, sliced
finely grated zest of 1 orange
1 cup sugar, plus 1 tbsp to glaze
¼ tsp salt
¼ cup flour
13oz (375g) strawberries, hulled, and halved
1 tbsp unsalted butter
1 tbsp milk, to glaze
1 In a bowl, combine the rhubarb, orange zest, sugar, salt, and flour, and stir to mix.
Add the strawberries and toss. Spoon the fruit mixture into the pie dish already lined with pastry, doming the mixture slightly. Cut the butter into small pieces and dot the pieces all over the filling.
Brush the edge of the pastry shell with cold water.
Roll out the remaining dough into an 11in (28cm) round. Drape the pastry over the filling, trim it even with the bottom crust, and press the edges to seal.
Cut a steam vent in the center of the pie. Brush with milk and sprinkle with the sugar. Chill for 15 minutes.
Preheat the oven to 425°F (220°C). Put a baking sheet in the center of the oven to heat up.
Bake on the baking sheet for 20 minutes.
Reduce the temperature to 350°F (180°C) and bake for another 30–35 minutes, until the crust is browned.
Test the fruit with a skewer and if it needs longer but the top could burn, loosely cover with foil. Transfer to a wire rack and let cool. Serve in generous slices with ice cream.
The dough can be made 2 days ahead and kept in the refrigerator
|Rhubarb and Strawberry Pie|