"I think we are officially in strawberry season! I’m celebrating with this delicious strawberry rhubarb pie. If your looking for a summery dessert for your next BBQ then I highly recommend this one."
Strawberry Rhubarb Pie
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Prep time: 1hr 30mins
Cook time: 35mins
Serves or Makes: 8
Recipe Card
ingredients
Pie Crust
- 2 1/4 cups all-purpose flour, leveled
- 12 tablespoons sliced cold butter
- 13 tablespoons ice cold water
- 1 egg, beaten, for egg wash
ingredients
Pie Filling
- 2 1/2 cups washed, hulled and chopped strawberries
- 2 1/2 cups washed and sliced (about 1/2 inch thick) rhubarb
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon zest
Method
Step 1
Add the flour to a large bowl and cut in the butter with a fork. Next, add the ice cold water and stir to create a rough dough. Add an extra tablespoon or so if it’s too dry.
Step 2
Form your dough into two equal balls. Slightly flatten each one into a thick disc and cover in plastic wrap. Place in the fridge to chill for 1 hour.
Step 3
Meanwhile, place the strawberries, rhubarb, sugar, cinnamon, flour and lemon zest into a large saucepan. Cook on high for 5 minutes, stirring consistently. Remove from heat and set aside to cool.
Step 4
Once the dough has chilled, preheat your oven to 400 degrees. Roll out one of your discs on a floured surface, until it’s about 1/4 in thick. Form it in a 9 inch pie pan and trim the edges.
Step 5
Spoon in the cooled filling.
Step 6
Roll out the remaining disc and use that to decorate the top of your pie. I cut it into strips and wove a lattice. Crimp the bottom and top together where they meet. Brush the top with the beaten egg.
Step 7
Bake for 30-35 minutes, or until the crust is golden brown. Remove from oven, cool and enjoy!