British · dessert

Strawberry Rhubarb Pie

Name: Strawberry Rhubarb Pie
Yield: 4 servings
Cuisine: British
Ingredients: 350g Flour; 1 tsp Salt; 2 tbs Sugar; 1 cup Butter; 1/2 cup Water; 450g Rhubarb; 450g Strawberries; 3 tbs Cornstarch; 150g Sugar; 1/4 tsp Cinnamon; 1 tsp Lemon Juice; 2 tbs Unsalted Butter; 2 tbs Milk; Spinkling Sugar

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Flour350 g
Salt1 tsp
Sugar2 tbsp
Butter1 cup
Water½ cup
Rhubarb450 g
Strawberries450 g
Cornstarch3 tbsp
Sugar150 g
Cinnamon¼ tsp
Lemon Juice1 tsp
Unsalted Butter2 tbsp
Milk2 tbsp
Sugar

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

11 steps · 0 min

1
Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse
2
meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
3
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

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