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Sure would you not have a small bit?


Emma Bakes… Strawberry Rhubarb Pie

Posted March 5, 2013 by Emma Carroll in Ramp Archives

Ok. So I think it’s safe to say that as an Irish person you pretty much love a bit of rhubarb tart. I know I do. Heated up with some cold custard. Niiiiiiiiiiiice! And that’s what I would have made, only the rhubarb in my freezer went a bit funny (it was there since last summer) and the plants in the garden only had a few fresh stalks. So what do you do in times like these, dear reader? You compromise like a mofo. That’s what.

I remembered some North American friends of mine talking about how nice strawberry rhubarb pie was, so I legged it to Tesco, got some frozen strawberries and flung this together. And let me tell you, it was DELICIOUS! Dare I say it? It might even be better than plain ol’ rhubarb tart. Try it for yourself. You won’t be disappointed.

Strawberry-Rhubarb Pie


Ingredients: Makes 1 x 9 – 10 inch Pie

For the Pastry
  • 2 ½  Cups Plain Flour
  • ½ lb Cold Butter, cubed
  • 1 Teaspoon Salt
  • Approx ¼ Cup Ice Cold Water
  • 1 Egg, beaten
For the Filling
  • 450g Rhubarb, chopped into 1/2inch chunks
  • 450g Frozen Strawberries, thawed
  • 1 Cup Caster Sugar
  • ½ Cup Cornflour
  • 1 Teaspoon Vanilla Extract




To make the Pastry


Put the flour, salt and butter into a food processor and pulse until the mix resembles breadcrumbs. It should only take a few seconds.
Strawberry-Rhubarb Pie



Turn on the processor and slowly start to pour the cold water down the opening until the dough just about clumps together. You may not need all the water. On the other hand, if the dough hasn’t come together after you’ve added all the water, add in a little more. You don’t want a wet and sticky dough though, so watch out!
Strawberry-Rhubarb Pie



Empty the dough out onto your worktop and push it together into 1 lump. Cut the dough into 2 equal pieces and form each piece into a flattened disc.
Strawberry-Rhubarb Pie



Cover each disc with clingfilm and allow to rest in the fridge for 30 minutes.
Strawberry-Rhubarb Pie

To Make the Filling

Put the rhubarb, strawberries, sugar, cornflour and vanilla into a bowl and stir it all together. Easy!
Strawberry-Rhubarb Pie


To assemble

Preheat your oven to 180C.


Take your pastry from the fridge, unwrap it and put in on a floured worktop.
Strawberry-Rhubarb Pie



Roll one of the discs into a large circular-ish shape. Carefully put this into the bottom of your pie dish.
Strawberry-Rhubarb Pie



Empty your fruit mixture on top of this.
Strawberry-Rhubarb Pie



Roll out the second piece of dough and place over the top.
Strawberry-Rhubarb Pie



Take a scissors or a knife and trim off all but 1 inch of overhanging dough from around the edge of the pie dish. Take the top edge of the overhanging dough and tuck it under the bottom then, using your thumb and forefingers, crimp around the edges of the pie. There’s no right way to do this, just make it look as good as you can. You can always just press it down with the prongs of a fork.
Strawberry-Rhubarb Pie



Brush all over with the beaten egg.
Strawberry-Rhubarb Pie



Cut some small slits into the top of the pastry to let the steam escape.
Strawberry-Rhubarb Pie



Bake for 1 hour. Then allow to cool for at least an hour before slicing and eating. Throw a bit of whipped cream or vanilla ice-cream on the side for good measure. Sure why not?

Strawberry-Rhubarb Pie

About the Author

Emma Carroll

I'll be in the kitchen.

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