Keeping quiet during the weekend to go as full on crazy during the week isn’t something that happens…ever! I certainly have never turned down plans on the weekend so I have money to go out during a weeknight. But my best friend coming into town for three days also isn’t something that happens ever. Usually we see each other when I amble into LA and stay for a week where we find any and which way to fit as much time as possible catching up face-to-face instead of our faces talking to screens.
Excited isn’t even cutting it for how I feel that for a few days all normalcy will be suspended as I try to show her as much as I possibly can of this incredible city and just be together for three short days that will likely fly by in the blink of an eye and will have to suffice before we catch up with another visit of mine to LA.
Meanwhile, there will be a full year and four seasons before we see each other again and this pie should not be left to next spring to make. Its.that.good! I have made a bunch of pie recipes during my time on this blog, but none have blown me away quite so much with how fabulously they look (even though two strips of the lattice did break while baking) and that full bodied taste of strawberries and rhubarb in the best science experiment. I’d love to hear in the comments below if you give this recipe a go and how you find it?
Strawberry and Rhubarb Pie
125g butter, chilled and cubed
1/2 cup confectioner’s/icing sugar
Small pinch of salt
2 cups flour
1 egg yolk
3 tablespoons ice water
1 1/2 tablespoons finely chopped lemon zest
2 tablespoons lemon juice
3 medium stalks rhubarb, ends removed and sliced into 2 inch lengths
1/4 cup water
2/3 cup superfine/caster sugar
0.90 pound/400g strawberries, hulled, halved and cut into thirds
2 slices lemon zest
2 tablespoons corn flour
1 teaspoon ground cinnamon
Begin with the strawberries, place them in a bowl with the lemon zest and 1/2 cup of the sugar and stir the sugar through. Set aside for two hours.
Place the butter, sugar and salt into a bowl and combine until well mixed. Rub in the flour until the mixture resembles fine breadcrumbs. Add in the egg, egg yolk, ice water, lemon zest and lemon juice and combine until a dough forms.
Knead until smooth, wrap and refrigerate for an hour.
Meanwhile, place the rhubarb, water and sugar in a pot and cook covered on low for 5 minutes. Remove the lid and allow to simmer until the water has reduced almost completely. Remove from the heat and allow to cool for 15 minutes.
Stir the rhubarb through the strawberries to combine. Set aside.
Preheat the oven to 18º0C/350F.
Remove the pastry from the fridge and slice 1/4 of the pastry off, set aside.
Roll the remaining pastry and drape over the pie dish, ensuring there is a lip over the edges of 1/4 inch. Refrigerate for 20 minutes.
Meanwhile, roll the remaining pastry out and slice into long strips. Lay and carefully refrigerate.
Remove the lemon zest, add the corn flour and ground cinnamon, stirring through to combine.
Remove the base from the fridge and spoon the strawberry rhubarb mixture into the base, smooth out evenly.
Carefully layer the strips of pastry into a lattice and bind with the edges of the pie. Slicing the edges evenly where necessary.
Bake in the oven for 1 hour and golden on top.
Remove and allow to cool completely before serving.
Slice and serve with a little whipped cream.