Rhubarb & Strawberry Pie Rhubarb & Strawberry Pie
Rhubarb & Strawberry Pie
Prep 30 minutes
Total 1 hour

This is a super simple seasonal pie and goes perfect with custard, whipped cream or ice-cream... you decide.


Pie Roughly 8 servings
US | Metric
Ingredients
Filling
  • 1 Punnet of Strawberries halved
  • 2 Stalks of Rhubarb chopped into 1cm chunks
  • Zest of a Lemon
  • Juice of half a lemon
  • 1 Pinch of salt
  • 150 g Granulated Sugar
  • 4 tbsps cornflour
  • 2 tbsps Butter
Shortcrust pastry
  • 2 320g Jus-Rol shortcrusts
Sweet Shortcrust Pastry
favorite
print
rate
  1. Make a sweetcrust pastry (see my recipe) or Prepare 2 Jus-Rol shortcrust pastry sheets.
  2. Preheat the oven to 200℃
  3. Add to a bowl the Strawberries, Rhubarb, zest of the lemon plus juice of half plus the salt, sugar, cornflour and leave to stand.
  4. For the pie base take the larger disc or 1 Jus-Rol sheet and place on a lightly dusty work surface and roll it out. Dust the top of the dough and roll around the rolling pin and roll back over in your pie dish getting the dough into all the corners and place in the fridge for 20mins to cool.
  5. Bring the base out of the fridge, spoon in your filling and add a few little scattered dollops of butter. Using your finger and some cold water wet the edges of the pie base.
  6. For the pie top take the smaller disc or 2nd Jus-Rol sheet and place on a lightly dusty work surface and roll it out. Dust the top of the dough and roll around the rolling pin and roll back over in your pie dish and filling.(If you want to be more decorative like myself... slice the dough into strips and place across your filling).
  7. Crimp the edges together and slice a hole in the middle to release steam. If you want to be more decorative like I have here, slice the dough into strips and place across your filling (be as artistic as you want).
  8. Brush with egg wash and sprinkle sugar over the pastry top.
  9. Bake for 30mins at 200℃ or until golden brown.

Rhubarb & Strawberry Pie Rhubarb & Strawberry Pie

Rhubarb & Strawberry Pie

This is a super simple seasonal pie and goes perfect with custard, whipped cream or ice-cream... you decide.


favorite
print
rate

Prep 30 minutes
Total 1 hour
Pie Roughly 8 servings
US | Metric
Ingredients
Filling
  • 1 Punnet of Strawberries halved
  • 2 Stalks of Rhubarb chopped into 1cm chunks
  • Zest of a Lemon
  • Juice of half a lemon
  • 1 Pinch of salt
  • 150 g Granulated Sugar
  • 4 tbsps cornflour
  • 2 tbsps Butter
Shortcrust pastry
  • 2 320g Jus-Rol shortcrusts
Sweet Shortcrust Pastry

  1. Make a sweetcrust pastry (see my recipe) or Prepare 2 Jus-Rol shortcrust pastry sheets.
  2. Preheat the oven to 200℃
  3. Add to a bowl the Strawberries, Rhubarb, zest of the lemon plus juice of half plus the salt, sugar, cornflour and leave to stand.
  4. For the pie base take the larger disc or 1 Jus-Rol sheet and place on a lightly dusty work surface and roll it out. Dust the top of the dough and roll around the rolling pin and roll back over in your pie dish getting the dough into all the corners and place in the fridge for 20mins to cool.
  5. Bring the base out of the fridge, spoon in your filling and add a few little scattered dollops of butter. Using your finger and some cold water wet the edges of the pie base.
  6. For the pie top take the smaller disc or 2nd Jus-Rol sheet and place on a lightly dusty work surface and roll it out. Dust the top of the dough and roll around the rolling pin and roll back over in your pie dish and filling.(If you want to be more decorative like myself... slice the dough into strips and place across your filling).
  7. Crimp the edges together and slice a hole in the middle to release steam. If you want to be more decorative like I have here, slice the dough into strips and place across your filling (be as artistic as you want).
  8. Brush with egg wash and sprinkle sugar over the pastry top.
  9. Bake for 30mins at 200℃ or until golden brown.