Who doesn’t love pie? Whip out this fabulous Rhubarb-Strawberry Pie at the end of a delicious meal and your guests will be most impressed! You can make the pastry up to 2 days ahead and keep it in the fridge, then make the pie on the day of your dinner party. If you anticipate enjoying copious amounts of fabulous wine during your dinner, serve pie at room temperature. If you think you will be capable of heating it through for about 30 minutes in a moderate oven (cover pie with foil), then set the timer and serve it warm with whipped cream or vanilla ice-cream. A couple of tips for the pastry – handle as little as possible, make sure butter is cold and add a dash of vinegar to the ice water for a nice little tang. Enjoy with a dessert wine (know as “a sticky” to Australians!) – we particularly like a late harvest chardonnay from Acacia. Bring on the pie, Inebriated Epicureans and take a bow!
- 2 1/2 cups all purpose/plain flour
- 1 1/2 teaspoon coarse salt
- 1 teaspoon sugar
- 8 0z (225g) cold unsalted butter, cut into small pieces
- 6-8 tablespoons ice water with a dash of vinegar (vinegar is optional)
Process the dry ingredients and butter in a food processor until it resembles coarse crumbs. Add ice water until the dough comes together in a ball. Do not over process. Place dough on a floured surface and form into 2 disks. Wrap in plastic wrap and refrigerate for at least one hour.
- 2 cups strawberries, rinsed, hulled and quartered
- 3 cups rhubarb, cut into 3/4 inch/2 cm pieces
- 1 tablespoon lemon juice
- 1/2 cup light brown sugar
- 1/4 cup granulated (white) sugar
- 1/4 teaspoon salt
- 1/4 teaspoon allspice
- 3 tablespoons corn starch (can also use arrowroot)
- 2 teaspoons orange zest
- 1 egg
- 1 tablespoon milk or cream
- 1/2 tablespoon flour
- 2 extra tablespoons granulated (white) sugar
- 1-2 tablespoon vegetable oil
Preheat the oven to 425F/220C and butter/grease a 9-inch pie dish. Sprinkle 1 tablespoon sugar over strawberries and let sit for an hour. Heat 1-2 tablespoons vegetable oil in a large skillet. Saute the rhubarb over medium heat until it softens – about 5 minutes. Transfer to a large bowl and add the lemon juice. Add the strawberries using a slotted spoon so as not to transfer all the juices. Add the orange zest, brown sugar, 1/4 cup granulated sugar, salt, all-spice and corn starch to the rhubard and strawberry mixture. Stir through gently.
Roll out one of the pastry disks on a floured surface and line the bottom of the pie dish. Sprinkle this with 1/2 tablespoon flour and 1/2 tablespoon granulated sugar. Poor the filling into the pie dish. Roll out the second pastry disk and cut into strips. Arrange these strips in a lattice pattern over the rhubard and strawberry mixture, trim pastry edges. Lightly beat the egg and milk/cream together and brush over the pie top. Sprinkle with the extra sugar.
Bake in the hot oven for 15 minutes then reduce the temperature to 350F/180C and bake for about 40-50 minutes. The filling should be bubbling and the pastry golden in color. If the pastry is becoming too dark before the filling has cooked, just cover with foil and continue cooking. Serve with whipped cream or vanilla ice-cream. Serves 8.