Strawberry and Rhubarb Pie
Strawberry and Rhubarb Pie
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Strawberry and Rhubarb Pie

30 MIN
55 MIN


Pastry dough (2 crusts)



  1. In the bowl of a food processor, place the flour, salt and sugar. Pulse just to blend. Add the butter. Pulse, a few seconds at a time, until the mixture has a coarse and grainy texture.
  2. Add the ice water. Pulse and add a little water, if necessary, until a ball starts to form. Remove the dough. Form a ball with your hands. Dust with flour and cover in plastic wrap. Refrigerate for 30 minutes.
  3. Preheat the oven to 200 ºC (400 ºF). Roll out the dough. Line a 20-cm (8-inch) pie plate. Set aside. In a bowl, combine all the filling ingredients. Pour into the pie shell. Cover with the remaining pie dough.
  4. Bake in the lowest position of the oven for 10 minutes. Reduce the oven’s temperature to 180 ºC (350 ºF). Continue baking for about 45 minutes or until the bottom of the pie is golden brown. Serve warm or at room temperature.


For a golden brown pie, brush the top crust with milk, egg yolk or a mixture of the two before baking the pie.


  1. This pie was very good but juices didnt thicken at all with the tapioca so pie was very liquidity.

  2. Delicious! I added coconut flakes and vanilla extract to the crust for additional flavor.

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