Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie recipe includes a streusel topping and bright Spring flavors perfect for picnics or simply sharing with loved ones.

Course Dessert

Keyword berry baking, pie, rhubarb, spring baking

Prep Time 1 30

Cook Time 1 15

Chill time 3

Total Time 5 20

Servings

Calories 288kcal

300 grams / 3 medium stalks rhubarb ends removed and sliced into 1 inch lengths
600 grams / 1.3 pounds strawberries hulled, halved (or quartered if large strawberries)
100 grams / ½ cup superfine/caster sugar
30 grams / ¼ cup cornflour
1 teaspoon vanilla extract

For the pastry, place the flour and salt into a bowl and stir to combine.
Add the cubed butter and toss through the flour to coat completely in flour.
Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
Press firmly into a disc, wrap and refrigerate for 1 hour.
Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
Flipping the dough and adding a small sprinkle of flour, where necessary.?Roll the dough around your rolling pin and place into your pie dish.
Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.
Return the dough to the fridge for 20 minutes to chill.
Preheat the oven to 220C/425F.
Remove the chilled pastry and pierce with a fork all over. Lay greaseproof paper to cover the entire pastry.
Fill with baking beans or rice right up to the edges of your crust.
Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.
Remove and allow to cool completely.
Lower the oven to 180ºC/350F.

Meanwhile, place the strawberries, rhubarb, sugar, cornflour and vanilla extract into a bowl and stir to coat evenly with the mixture. Set aside.

For the streusel topping, place the oats, flour, sugar and butter into a bowl and combine with your hands until the mixture is clumpy and holding together. Set aside.

Spoon the fruit mixture into the pie crust nice and evenly.
Toss the streusel over the top evenly.
Place in the pie in the oven and bake for 45 minutes until bubbling and golden, covering with aluminum foil, if the top is browning too much.
Remove and allow to cool completely before refrigerating for at least 3 hours.
Slice and serve with a scoop of ice cream or pouring cream.
Dig in!

Rhubarb: Fresh rhubarb is best here as it soaks up the sugar and gives us the perfect sweet interior. You could use blackberries or even cherries instead, if you prefer.
Strawberries: Fresh or frozen strawberries work well here. You could easily sub blackberries and apricots or plums and raspberries, virtually any soft fruit would be good in this.
Oats: Simple rolled oats are used, no quick oats or steel oats which might result in a different texture within the streusel.
UK Flour: Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK, so the best flour to use here will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.
Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a deep tart tin.
Baking beans: Baking beans help keep your help to keep the pastry in shape as it bakes. Uncooked rice is a great substitute, but make sure you have sufficient to come right up to the edges of your crust.

Recipe by Roamingtaste

Calories: 288kcal