Grandma's strawberry-rhubarb pie

  • Preparation Time15 mins
  • Cooking Time65 mins
  • Serves6
  • DifficultyMedium

For the crust

280g plain flour, plus additional plain flour as needed
170g cornflour
3 teaspoons sifted icing sugar
115g vegetable margarine
55g salted butter
pinch of salt
1 egg
2 tsp white wine vinegar
60 ml ice cold water

For the filling

250g fresh red rhubarb,chopped
250g washed and de-stemmed strawberries cut in large pieces
300g caster sugar
2 tbsp fine semolina
1 tbsp plain flour
1/2 tsp lemon zest
1/2 tsp lemon juice
1/2 tsp ground cinnamon
1 tsp vanilla extract
3 tbsp cold butter, cubed
1 egg white beaten with 1 tsp water
Granulated sugar
1) Using 2 pastry blenders, blend the plain flours, sugar, margarine, butter and salt together in a mixing bowl.

2) Whisk the egg, vinegar and water in a measuring jug and pour over the dry ingredients incorporating all the liquid without overworking the dough. Form the dough into a ball, toss the additional plain flour over it and chill.

3) Divide the dough into 2 disks. Roll out 1 piece to make a bottom crust and place into a 20 cm round pie dish. Put dish in refrigerator to chill.

4) Preheat oven to 210C/Gas 7

5) Mix the rhubarb, strawberries, sugar, semolina, plain flour, zest and juice of lemon, dash of cinnamon, and vanilla together in a large bowl and pour out into the chilled crust. Dot the top of the filling with the butter.

6) Brush edges of pastry with egg white wash. Roll out the other piece of dough and place over filling and crimp to seal edges.

7) Brush with egg white wash and sprinkle with granulated sugar. Collar with foil, place on centre shelf of oven and bake for 15 minutes.

8) Decrease temperature to 190C/Gas 5 and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Cool before serving.

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