Rain is pouring over Lyon. It has been for the last couple of days. Life is crazy at the moment, feels good but so exhausting. I need all the naps. Nothing better than a good strawberry and rhubarb pie to feel better. After burning the first one in my new oven, the second came out perfectly delicious.
I made the dough myself because it is easy and quick and buttery delicious. But you could use store-bought for sure.
Strawberry-rhubarb pie is a traditional one, I love it. You can also add a few apples that are left from the season if you have some. It is rich, delicious and gives you a kick to get things done!
If you want to give the lattice design a try just double the dough recipe and roll it.
Strawberry and rhubarb lattice pie (serves 6) :
For the dough :
- 160g flour (1 1/4 cup)
- 112g butter (1/2 cup)
- 1 tsp salt
- 50g sugar (1/4 cup)
- 30-40ml water
For the filling :
- 300g strawberries
- 400g rhubarb
- 1 tbsp cornstarch
- 1 tbsp water
- 1/2 lemon
- 80g sugar
For the dough : add in a bowl flour, salt and sugar. Add cold butter chopped in cubes. Mix with tips of your fingers until sandy consistency. Add water by tablespoons until the dough forms and is not too sticky. Refrigerate for at least an hour.
When the dough is ready, take it out of the fridge.
Meanwhile, peel and cut your rhubarbe. Cut your strawberries.
In a bowl, add cornstarch, water, lemon juice and sugar. Mix and add the fruits. Mix again and let it sit for 30 minutes.
Preheat your oven at 180°C (356°F).
Roll the dough, put it in a pie dish. Add the filling. Cover with aluminium foil and bake for 25 minutes. Take the foil out and bake 15 more minutes or until the crust is golden.
Let cool completely before serving.