Dessert

Strawberry and rhubarb pie

Name: Strawberry and rhubarb pie
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 8
Ingredients: 500g strawberries, hulled; 2 bunches rhubarb, cut into 2cm pieces; 1 apple, peeled, grated; Finely grated zest of 1/2 a lemon; 2 tbs balsamic vinegar; 1/4 tsp Angostura Bitters (optional); 1 cup (250g) firmly packed brown sugar; 70g cornflour; 1 egg, lightly beaten; 2 tbs demerara sugar; 2 cups (300g) plain flour, plus extra to dust; 80g fine polenta; 180g cold unsalted butter, chopped; 25g caster sugar

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by Matt Wilkinson

Chef and author

Sep 01, 2017

Is there a better or more classic combination than strawberries and rhubarb? The two come together in this recipe to create one tasty treat.

500g strawberries, hulled
2 bunches rhubarb, cut into 2cm pieces
1 apple, peeled, grated
Finely grated zest of 1/2 a lemon
2 tbs balsamic vinegar
1/4 tsp Angostura Bitters (optional)
1 cup (250g) firmly packed brown sugar
70g cornflour
1 egg, lightly beaten
2 tbs demerara sugar

Pastry

2 cups (300g) plain flour, plus extra to dust
80g fine polenta
180g cold unsalted butter, chopped
25g caster sugar

Method

1.

For the pastry, place all ingredients in a bowl with a pinch of salt. Rub in butter until mixture resembles fine breadcrumbs. Add 1/2 cup (125ml) iced water and stir to combine. Gently knead to form a dough. Divide dough into 2 pieces, one slightly larger than the other. Enclose in plastic wrap and chill for 2 hours.
2.

Roll out the larger piece of dough on a lightly floured work surface to 3mm thick. Use to line a 22cm pie dish, then chill for 30 minutes.
3.

Preheat oven to 200°C. Combine fruit, lemon zest, balsamic, bitters, if using, brown sugar and 1 tsp freshly cracked black pepper in a bowl. Add cornflour and toss to coat. Spoon filling into pastry case.
4.

Roll out remaining dough on a lightly floured work surface to 3mm thick. Cut several small holes in pastry lid with a 2cm pastry cutter and place over filling. Press edges together and trim excess to leave a 2cm border. Fold border into dish. Brush with egg and sprinkle with demerara sugar.
5.

Bake for 40 minutes, then reduce oven to 180°C and bake for a further 20 minutes or until golden and bubbling. Set aside at room temperature to rest before serving.