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Strawberry and Rhubarb Pie

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  • Author: Sylvie Taylor
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: Serves 10 1x
  • Category: Pies & Tarts


This rhubarb and strawberry crumble pie is unfussy and pleasantly fitting for early summer as it’s bursting with bright flavor.



Pastry (adapted from Barley and Sage)
113 grams butter, chilled and cut into pea sized cubes
Small pinch of salt

320 grams / 2 cups plain flour (see note if you live in the UK)
1/4 cup coconut oil
3 tablespoons ice water
3 medium stalks rhubarb, ends removed and sliced into 2 inch lengths
0.90 pound/400 grams strawberries, hulled, halved (or quartered if large strawberries)
115 grams / 1/2 cup superfine/caster sugar
Crumble Topping
1 cup rolled oats
53 grams / 1/3 cup plain flour
115 grams / 1/2 cup superfine/caster sugar
50 grams / 1.75 ounces butter, softened


  • Place the flour and salt in a bowl and stir through.
  • Add the coconut oil and rub in until it resembles a rough crumble mixture.
  • Add the butter and rub in until it is incorporated in a large crumble, add the ice water and combine until the dough has formed and holds together.
  • Form into a disc, wrap and refrigerate for 30 minutes.
  • Meanwhile, stir the rhubarb and strawberries together in a bowl. Set aside.
  • Lightly flour your surface and rolling pin and roll out the dough, as it’s a shortbread, it might be slightly delicate so press and roll before flipping the dough and continuing in the same manner until the dough is 1/4 inch thick.
  • Press into your pie dish and shape the edges to your preference.
  • Press holes into the base and sides with a fork.
  • Spoon the prepared strawberries and rhubarb into the filling, shaking to even out and sprinkle the sugar on top evenly.
  • Refrigerate for 20 minutes.
  • Preheat the oven to 180ºC/350F.
  • Meanwhile, place the oats, flour, sugar and butter into a bowl and combine with your hands until the mixture is clumpy and holding together.
  • Remove the pie from the fridge and sprinkle the crumble topping over.
  • Place in the oven and bake for 50 minutes until golden.
  • Remove and allow to cool completely before serving.
  • Slice and serve with a scoop of ice cream or pouring cream.


Type of flour: The original crust recipe is American, if you live in the UK (as I do) or do not know the protein in your plain flour where you live then I recommend you do a little research. In the UK, due to the lower protein in plain flour I always use 50/50 bread flour and plain flour for pastry. UK bread flour has almost exactly the same level of protein as US plain flour and this affects how easy it is to handle and how the baked pastry will turn out.

Baking beans aren’t essential: By pricking the pastry all over with a fork and filling with fruit you’ll bake the crust without prebaking needed.

Double crust: If you prefer a double crust pie, you could double the pastry recipe and do not need to pre-bake the crust, however, it is recommended to bake the pie for at least 1 hour (1 hour 10 is likely the sweet spot), though I have not tried this so suggest you refer to this recipe.

Don’t need to precook your fruit: The fruit needs no pre-cooking for the filling due to the length of time it takes to bake and the rhubarb will be well and truly cooked once you pull this out of the oven.

Sub for different fruit fillings: If you don’t like either strawberry or rhubarb, you could easily sub blackberries and apricots or plums and raspberries, virtually any soft fruit would be good in this.

Pastry adapted from Barley and Sage

Recipe by Roamingtaste

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