Strawberry & rhubarb pie

Celebrating British pie week! Rhubarb and strawberry pie is a classic combination that works well for several reasons, rhubarb provides a slightly tangy flavour, while the strawberries add sweetness. Together, they create a well-balanced flavour profile with a pleasant contrast of sweet and sour notes. Rhubarb and strawberries have different textures when cooked. Rhubarb tends to soften but retains a slight firmness, while strawberries become juicy and tender. This combination of textures adds interest to the pie filling. This pie can be enjoyed in various forms, such as traditional pies, crumbles, or cobblers. This versatility allows for creativity in presentation and serving options. You can combine and experiment with our gelato flavours, but we recommend Creamy Dairy Gelato, giving a soft touch and contrast to the palate with the pie.

So, grab your rolling pin and dust off your pie dish – it’s time to celebrate British Pie Week in style with a slice of Rhubarb and Strawberry Pie. Let’s dive in!

METHOD

Serves 8

For the dough:

  • 3 3/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 1/2 cups cold unsalted butter
  • 6 tablespoons cold vegetable shortening
  • 3-4 tablespoons ice cold water

For the filling:

  • 2 cups rhubarb, sliced into 1/2″ pieces
  • 6 cups strawberries, halved
  • Juice of 1/2 lemon
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch

Method

Preheat the oven to 200°C. Combine flour, sugar and salt in the bowl of a food processor and pulse the mixture several times to combine. Add the cold butter and pulse again for about 30 seconds. Add the shortening and process until the mixture resembles coarse meal. Sprinkle in the water and mix until the dough is moistened. Turn the dough out into a large bowl and use piece and 1/3 for the other. Wrap each piece separately in plastic wrap, pressing down to form a disk. Refrigerate for at least 30 minutes or up to 2 days.

Combine all of the ingredients in a large mixing bowl. Mix thoroughly until some of the juices from the fruit are released. Set aside. and lightly oil the pie dish. Dust a work surface and rolling pin with flour. Roll the larger piece of dough into a piece to cover the preprepared pie plate. On a baking sheet that will fit into the freezer and dusted with flour, roll the remaining piece of dough into a rectangle. Trim the rough edges. Spoon the filling into the pastry-lined pan in an even layer. Lay the dough on top of the fruit in a lattice pattern. Use your fingers to pinch the edges of the dough and the bottom dough layer together. Sprinkle the top of the pie with 1 tablespoon sugar. Bake the pie on the second to lowest rack position of the oven for 35 to 40 minutes or until the filling is bubbly and the pastry is golden.

Cool the pie to allow the filling to gel, add your favourite gelato flavour and enjoy!

(Recipe from BBC Good Food – Elaineoconnell)