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A white plate with a slice of strawberry and rhubarb pie
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4 from 2 votes

Strawberry Rhubarb Pie

A delicious and easy Strawberry and Rhubarb Pie with a homemade crust that doesn't need any chilling, and a fantastic filling of fresh strawberries and rhubarb. This fruit pie is an all-time favourite that is a big hit with everyone. An old-fashioned strawberry and rhubarb pie that is ready in about one hour from scratch. The best sweet pie that is a summer favourite.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: International
Servings: 1 pie
Calories: 3099kcal

Ingredients

For the filling

  • 1 cup fresh chopped strawberries
  • 2 cups fresh chopped rhubarb
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 tablespoon cornflour (corn starch)

For the dough

  • 400 g flour
  • 80 g sugar
  • 80 ml oil
  • 80 ml milk
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • one egg for brushing

Instructions

  • To make the filling, add the chopped rhubarb and strawberries to a bowl, add the white and light brown sugar together with the cornflour, and mix well.
  • Set aside until you make the dough.
  • To make the dough, beat the egg with a pinch of salt, add the sugar, and continue to beat until you get a smooth, pale yellow consistency.
  • Add the milk, oil, baking powder and vanilla extract, and mix well.
  • Add the flour, and mix to get a smooth dough that does not stick to the hands; add more flour if needed.
  • Divide the dough in half, and roll the first half.
  • Grease and flour a pie tin or dish, and arrange the rolled dough.
  • Add the rhubarb and strawberries, making sure the juices are left in the bowl, otherwise the pie will be soggy.
  • Roll the second half of the dough, and cut into strips.
  • Arrange the strips on top of the pie, then beat the egg lightly and brush the top of the pie.
  • Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20-25 minutes.
  • If the strawberries and rhubarb are not soft enough at this stage, cover the pie loosely with a kitchen foil, and bake for a further 15-20 minutes, the foil will prevent the crust from browning too quickly.
  • Leave to cool, then slice.

Notes

  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.

Nutrition

Calories: 3099kcal | Carbohydrates: 533g | Protein: 47g | Fat: 87g | Saturated Fat: 8g | Cholesterol: 8mg | Sodium: 77mg | Potassium: 2035mg | Fiber: 18g | Sugar: 198g | Vitamin A: 378IU | Vitamin C: 104mg | Calcium: 646mg | Iron: 20mg