Strawberry Rhubarb Pie

by

Drop

POSTED Tue, June 2, 2020

Serves

8

Total Time

80 MINS

Calories

907

Traditionally made with the last rhubarb and the first summer strawberries, Strawberry Rhubarb pie is beautifully bright, sweet, and tangy. Serve at room temperature with fresh whipped cream.

recipe-image

    INGREDIENTS


  • Strawberries icon
    Strawberries

    500 g (about 41 ⅔)sliced

  • Rhubarb icon
    Rhubarb

    600 g (about 6 cups)chopped

  • Light brown sugar icon
    Light brown sugar

    90 g (about ½ cup)

  • Basic pie crust icon
    Basic pie crust

    2 (about 1.4 kg)chilled

  • Cornstarch icon
    Cornstarch

    45 g (about ¼ cup)

  • Egg yolk icon
    Egg yolk

    1 (about 20 g)

  • Heavy cream icon
    Heavy cream

    10 g (about 2 teaspoons)

    METHOD


  • 1. Pre-heat oven - 200°C
  • 2. Add strawberries, rhubarb and light brown sugar to a clean large mixing bowl
  • 3. Stir until combined
  • 4. Let rest - 30 min
  • 5. Roll out basic pie crust onto the filling
  • 6. Line a clean pie dish then set aside
  • 7. Strain filling
  • 8. Add light brown sugar and cornstarch to the filling
  • 9. Transfer filling to pie dish
  • 10. Place carefully
  • 11. Trim
  • 12. Add egg yolk and heavy cream to a clean small bowl
  • 13. Whisk until combined
  • 14. Brush pie with eggs
  • 15. Bake - 10 min, 200°C
  • 16. Reduce - 175°C
  • 17. Bake - 25 min
  • 18. Let cool completely

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