Rhubarb Strawberry Custard Pie
Sweet shortcrust pastry (you can find a recipe here)
3 cups rhubarb, finely sliced (that was about 3 or 4 large stalks)
1 1/2 cups strawberries, finely sliced
1 cup sugar
4 tablespoons flour
1/4 teaspoon salt
2 beaten eggs
Roll out half of the dough and gently lay it in the pie tin. Press it carefully into the bottom of the tin, prick holes all over the base with a fork, then let it rest for about half an hour. If you want to blind bake (it's not necessary but is a safer option), place a layer of baking paper in the empty crust and fill it with dried beans. Bake at 180 degrees celsius for about 10 minutes, then remove from the oven and let it cool.
Whether you have blind-baked or not, next you prepare the filling. But first, make sure that the oven is on at 180 degrees celsius. Then you can begin. Once you have sliced up your fruit, place it in a large bowl and add the sugar, flour and salt. Give it a stir to combine it, then tip the beaten eggs over the top. Mix it all together well, then tip the filling into the pie crust.
Roll out the rest of the pastry, and then you can either lay it flat over the top of the pie, or you can cut strips and create a woven lattice top. Press the edges together with the base and trim the edges. If you are not making a lattice you need to cut a few ventilation holes in the top of the crust.
Bake the pie at 180 degrees celsius for 1 hour, then remove the pie from the oven and let it cool for at least 30 minutes. A couple of hours would be better. That allows the filling to really set, so that it won't run everywhere.
Sweet shortcrust pastry (you can find a recipe here)
3 cups rhubarb, finely sliced (that was about 3 or 4 large stalks)
1 1/2 cups strawberries, finely sliced
1 cup sugar
4 tablespoons flour
1/4 teaspoon salt
2 beaten eggs
Roll out half of the dough and gently lay it in the pie tin. Press it carefully into the bottom of the tin, prick holes all over the base with a fork, then let it rest for about half an hour. If you want to blind bake (it's not necessary but is a safer option), place a layer of baking paper in the empty crust and fill it with dried beans. Bake at 180 degrees celsius for about 10 minutes, then remove from the oven and let it cool.
Whether you have blind-baked or not, next you prepare the filling. But first, make sure that the oven is on at 180 degrees celsius. Then you can begin. Once you have sliced up your fruit, place it in a large bowl and add the sugar, flour and salt. Give it a stir to combine it, then tip the beaten eggs over the top. Mix it all together well, then tip the filling into the pie crust.
Roll out the rest of the pastry, and then you can either lay it flat over the top of the pie, or you can cut strips and create a woven lattice top. Press the edges together with the base and trim the edges. If you are not making a lattice you need to cut a few ventilation holes in the top of the crust.
Bake the pie at 180 degrees celsius for 1 hour, then remove the pie from the oven and let it cool for at least 30 minutes. A couple of hours would be better. That allows the filling to really set, so that it won't run everywhere.
What a beautiful pie and definitely my all time favorite! Great recipe!
ReplyDeleteThis year I am making myself get some rhubarb and make a pie with strawberries. I have never done anything with rhubarb, eat it or cook...it's time. A lady asked me last year if I wanted some. no way, thanks but no thanks, I didn't say that to her so this is the year. Your pie looks beautiful and I would like to have a slice........please, thanks nice post. I may need a recipe.....andi
ReplyDeleteWow I have to try this. When I was a little girl my mom grew rhubarb in the backyard. She never made pies but, when she cooked it, it was sweet and so yummy like jam. When I tell people about this, they look at me crazy. Thanks for bringing back some memories and you can bet I will be trying this recipe.
ReplyDeleteOH YUMMY, have not seen rhubarb yet but need to be on the lookout. Your lattice work top looks perfect!
ReplyDeleteGreat post, thanks for sharing
Dave