Strawberry Rhubarb Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 tbsp white vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g rhubarb, trimmed and cut into 2cm pieces</li><li class="ingredients-single-item">400g fresh strawberries, hulled and quartered</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">50g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">Zest and juice of 1 lemon</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp coarse sugar (such as demerara)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pieces are crucial for creating flaky layers in your finished crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Combine the ice water and vinegar in a small bowl. The vinegar inhibits gluten development, helping ensure a tender crust. Add the liquid to your flour mixture a tablespoon at a time, gently stirring with a fork until the dough just begins to come together. You may not need all the liquid – stop when the dough holds together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and divide it into two portions, one slightly larger than the other (about 60% and 40%). Shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, resulting in a more manageable dough and flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a large bowl, gently combine the rhubarb, strawberries, sugar, cornstarch, salt, lemon zest, lemon juice, and vanilla extract. Toss carefully to coat all the fruit without crushing it. Let the mixture sit for 15-20 minutes to allow the fruit to release some juices and the sugar to begin dissolving.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) and place a baking sheet on the middle rack to heat up. Position a rack in the lower third of the oven. The hot baking sheet will help cook the bottom crust quickly, preventing sogginess.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a well-floured surface, roll out the larger disc of dough to about 3mm thickness and a diameter of roughly 30cm. Work quickly to keep the dough cool. Transfer it to your pie dish by rolling it loosely around your rolling pin, then unrolling over the dish. Gently press the dough into the bottom and sides without stretching it, then trim the overhang to about 2cm beyond the rim.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the fruit filling into the lined pie dish, mounding it slightly higher in the center. If there's a lot of liquid, use a slotted spoon to transfer the fruit and then add just enough of the juices to barely cover the fruit (too much liquid will make your pie soggy).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the smaller disc of dough to about 3mm thickness. For a lattice top, cut the dough into strips about 2cm wide using a pastry wheel or knife. Arrange half the strips across the pie in one direction, then weave the remaining strips perpendicular to create a lattice pattern. Press the edges to seal, then trim and crimp decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the lattice with the egg wash, being careful not to let it pool in the crevices. Sprinkle generously with coarse sugar for a beautiful sparkle and extra crunch. The egg wash creates a shiny, golden finish while the sugar adds both visual appeal and textural contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C. Then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling vigorously through the lattice. If the edges brown too quickly, shield them with foil or a pie crust protector.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This resting time is crucial – it allows the filling to set properly so it won't run when cut. The pie will still be slightly warm after 3 hours, perfect for serving with a scoop of vanilla ice cream if desired.</li></ol>