Classic Strawberry Rhubarb Pie

Makes 1 - 9” (23cm) Pie
My mother-in-law, who recently turned 94 last week, has been making this family recipe for over 50 years. The recipe passed down from her mom, has now been passed down to her grandchildren and will most likely be passed down again. Although she is famous for her homemade pastry, I bake it up quickly with ready made pie crusts. Another family tradition continues! - Karen
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Ingredients

  • 1 Recipe for double pie crust or 2 ready made pie crusts for top and bottom
  • 2½ cups (375g) cut rhubarb, bite size pieces
  • 3-4 cups (750g-1000g) fresh, sliced strawberries
  • 1¼ cups (310g) sugar
  • ¼ teaspoon (1.2g) salt
  • 5 tablespoons (75g) flour
  • 2 teaspoons (10ml) lemon juice
  • ¼ cup (55g) butter

Method

Preheat the oven to 425°F/215°C.

Cut the fruit and place in a large bowl. Add the lemon juice and gently mix. In a second bowl combine the sugar, salt and flour then mix with fruit.

Place one pie shell in a 9” pie plate and add the fruit mixture. Dot with butter. Create a lattice top or if using a ready made crust, gently roll out onto a floured surface and cut into 12-15 1½-inch (3.8cm) wide strips using a pastry cutter. Add 6 strips across pie top and weave the other 6 strips horizontally to create the lattice. Trim off the excess crust and press together to seal. Brush the lattice with beaten egg and sprinkle the top with sugar.

Set pie on a baking sheet covered with parchment paper for easy clean up. Cover the edge of pie with a pie shield or tin foil to prevent a burnt crust. Bake for 15 minutes at 425°F (215°C) and then reduce the oven temperature to 375°F/200°C and bake for 50 to 60 minutes until the rhubarb is tender and the pie filling has thickened. Remove the pie shield if the crust needs to brown.

Let pie sit for 20 minutes when removed from the oven.

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