- Level
- very easy
- Prep Time
- 15 mins
- Cooking Time
- 1 h
- Total Time
- 2 h 50 m
- Serves
- 8
Ingredients
- 2 cups
- all-purpose flour
- 500 mL
- ½ tsp
- salt
- 2 mL
- 1 cup
- cold unsalted butter, cubed and divided
- 250 mL
- 3 cups
- chopped fresh or frozen rhubarb (1/2-in./1 cm pieces)
- 750 mL
- 2 cups
- sliced strawberries
- 500 mL
- ¾ cup
- sugar
- 175 mL
- ¼ cup
- cornstarch
- 60 mL
- 1 tsp
- lemon zest
- 5 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1 tsp
- vanilla extract
- 5 mL
- 1
- egg
Directions
Step 1
To make pastry, in large bowl, whisk flour with salt. Reserve 2 tbsp (30 mL) butter. Cut remaining butter into flour mixture with pastry-blender or rub with fingertips until mixture resembles coarse meal. Use fork to stir in about 1/4 cup (60 mL) cold water just until moistened, but still slightly crumbly. The mixture should hold together when pinched. Stir in up to 1 tbsp (15 mL) additional water, if needed. Pat into a ball. Divide in half; shape into 2 disks. Place each in plastic wrap. Chill at least 1 hr.
Step 2
Preheat oven to 190°C (375°F). Roll out 1 disk to 1/8-in. (3 mm) thick circle large enough to line the bottom, sides and rim of a 9-in. (23 cm) pie plate. Trim off excess pastry. Prick bottom with a fork a few times. Freeze pie shell 10 min.
Step 3
Meanwhile, in large bowl, toss together rhubarb, strawberries, sugar, cornstarch, lemon zest, juice and vanilla. Take pie shell from freezer. Pour filling into pie shell (including juices in bowl). Cut reserved 2 tbsp (30 mL) butter cut into small pieces. Dot filling with the butter.
Step 4
Roll second pastry disk into 1/8-in. (3 mm) thick circle at least 2 in. (5 cm) wider than the pie. Cut into 8 strips about 1 in. (2.5 cm) wide. Arrange over filling and weave into a lattice top. trim off excess pastry at edges. Use a fork to press tines into the edge or crimp with fingers. (As an easy alternative to a lattice top, use a 2-in. (5 cm) diameter cookie-cutter, such as a star shape, to make cut-outs in rolled pastry and arrange them to partially cover the filling.)
Step 5
Fork-beat egg with 1 tbsp (15 mL) water. Brush pastry with egg wash. Place pie on baking sheet. Bake 1 hr. to 1 hr. 5 min. until filling is bubbling in the centre and pastry is golden. Transfer pie to wire rack to cool completely. Can be made up to 1 day in advance.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (⅛ of the recipe):
- Calories:
- 440
- Fat:
- 24 g
- Saturated Fat:
- 15 g
- Carbs:
- 52 g
- Fibre:
- 3 g
- Sugar:
- 22 g
- Cholesterol:
- 85 mg
- Protein:
- 5 g
- Sodium:
- 160 mg
