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Level
very easy
Prep Time
15 min
Cooking Time
60 min
Total Time
170 min
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.

Tips

To prevent sticking when rolling pie pastry, lift and move dough a quarter turn between every couple rolls and lightly dust surface with additional flour as needed.

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Nutritional Facts

Per:
Calories:
440
Fat:
24
Saturated Fat:
15
Monounsaturated Fats:
Trans:
Trans:
Carbs:
52
Fibre:
3
Sugar:
22
Sugar Alcohols:
Cholesterol:
85 mg
Protein:
5
Iron:
Sodium:
160 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: