Strawberry Rhubarb Pie
Serves
8
Total Time
1hrs 20mins
Calories
982
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.
- Strawberries
500 g (about 41 ⅔)sliced
- Rhubarb
600 g (about 600)chopped
- Light brown sugar
180 g (about 1 cup)
- Basic pie crust
2 (about 1.4 kg)chilled
- Cornstarch
45 g (about ¼ cup)
- Egg yolk
1 (about 20 g)
- Heavy cream
10 g (about 2 teaspoons)
INGREDIENTS
- 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. Bake - 25 min, 175°C
- 17. Let cool completely
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
