Rhubarb & Strawberry Pie
This recipe was one of the good things that came out of a rainy spring. I had plenty of rhubarb in my garden, and this was a worthy reward.
Pie pastry dough can be made ahead, or frozen and thawed out for use. You can even use a pre-made double crust pie shell if you wish – the filling will make it shine.
690 g/ 2-3/4 cups all-purpose flour
1 tsp salt
2 tbsp sugar (optional, but nice for a sweet pie)
275 g/ ½ lb lard (I like Tenderflake – and this is their recipe J)
1 egg, beaten
7 mL/ ½ Tbsp vinegar
Mix together flour and salt. Cut in lard with a pastry blender or food processor until mixture resembles coarse oatmeal.
Combine beaten egg with vinegar, and add enough water to make 125 mL/ ½ cup liquid. Add this gradually to the flour mixture until it comes together in a ball. Gather it up and chill. This will make a double crust deep dish pie with a bit of extra for decoration, or 3 single crusts.
1 kg / 2 lb fresh rhubarb
375 g / 12 oz strawberries
Zest of 1 orange or lemon
250 g / 1 cup white sugar
30 mL / 2 Tbsp flour
30 mL/ 2 Tbsp cornstarch
2 mL/1/2 tsp EACH nutmeg and ground ginger
1 mL/ ¼ tsp ground cloves
15 mL / 1 Tbsp butter
Make the dough and chill. Meanwhile, prepare the filling.
Trim and wash the rhubarb stalks. Cut a few stalks at a time crosswise into 1.25 cm/ ½ inch slices. Rinse strawberries and remove stems. Cut into halves or quarters, depending on size.
In a bowl, mix sugar with flour, corn starch, spices and zest. Combine fruit with sugar mixture and toss gently.
Roll out half of the pie dough for the bottom of the shell. Place in shell, pressing it into the bottom. Spoon filling into shell and dot with butter. Roll out remaining half of dough to create top; brush cold water at edge of shell and place top over filled pie. Press edges down and crimp to seal. Trim excess dough and save for decorating top if you wish. Slice a few vents in the top for steam to escape.
To make a decoration for top, roll out remainders of pie dough and cut a shape with a small cookie cutter (bird, star, flower – they all work well.) Place on centre of top crust by “gluing” it with cold water.
Brush pie top with milk and sprinkle with sugar. Bake at 220C/425F for 20 minutes on bottom rack of oven (this prevents getting a soggy bottom), then reduce heat to 180C/350F and bake for another 35-45 minutes or until crust is browned and internal temperature of filling is 200F (it needs to boil to thicken).
NOTE: Especially if you make a large or intricate decoration you may need a few more minutes to ensure the top of the pie is cooked.
Serve at room temperature, with thick yogurt or vanilla ice cream if you wish.