Strawberry and rhubarb pie

Votes: 5

Photo of the dish: Steve Girelt

The crust is made from shortcrust pie crust. It's filled with a filling of sliced strawberries and rhubarb mixed with sugar, flour, cinnamon, and lemon juice. Strips of dough are then laid on top of the pie in a lattice pattern.

Time: 2 hours 50 minutes
Complexity: average
Servings: 8

Strawberry and Rhubarb Pie is a traditional American baked good.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the filling

550 g rhubarb
1100 ml strawberries
1 cup granulated sugar
2 heaping tablespoons of flour
1/2 tsp ground cinnamon
A pinch of salt
2 tsp vanilla extract
Juice of 1/2 lemon

For the cake

2 cups flour, plus a little extra for dusting
230 g cold unsalted butter, cut into pieces
1/2 tsp salt
2 tbsp. milk
2 tbsp. l. coarse sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rhubarb, strawberry, shortcrust pastry, premium flour, milk, vanilla extract, lemon juice, cinnamon

Cooking the dish according to the recipe:

Prepare the cake base: In a large bowl, combine flour, salt and butter.

Carefully cut the butter directly into the flour using two sharp knives. Use a crisscross motion until the butter is the size of small peas (the lighter your hand, the fluffier the cake will be). Slowly pour in 1/2 cup cold water and mix the ingredients with a fork until the dough begins to come together. The less you knead the dough, the better. If the dough is too dry, add more water 1 tablespoon at a time.

Place the dough on a floured surface and divide it into 2 balls. Form each ball into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, peel the rhubarb and cut into 1/2-inch pieces. Remove stems from the strawberries and slice them. In a large bowl, combine the rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla extract, and lemon juice.

Prepare the bottom crust: Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). On a floured surface, roll out one disk into a 30 cm (12 in) circle. Using a rolling pin, carefully place it in a 22 cm (9 in) diameter pan. Gently press the dough into the pan with your fingers. Do not trim the excess dough around the edges. Spread the filling on the crust.
Prepare the grill: Roll the second disk into a circle with a diameter of 30 cm.

Using a sharp knife or pizza cutter, cut the dough into 2.5 cm wide strips. Place half of the strips on the filling in one direction, and the other half in the opposite direction. Fold the first strip in half.

Place a strip perpendicular to the first. Unfold the previous strip, placing it on top of the next one, then fold the second strip in half.

Add another perpendicular strip, then unfold the previous strips. Continue in this manner until you have a lattice pattern. Pinch the seam allowances on the bottom and top layers, trimming off any excess.
Bake the pie: Brush the top of the pie with milk using your hands and sprinkle with sugar. Place the pie on a baking sheet and place in the preheated oven. Bake for 20 minutes, then reduce the oven temperature to 190 degrees Celsius (375 degrees Fahrenheit) and bake for another 50 minutes, until the crust is golden brown and the filling is bubbling. Let the pie cool completely before slicing.