Traditional strawberry/rhubarb pie
I am going to start this post with a warning: I know I usually post healthy or at least healthified recipes on here, this is not going to be the case with this one – so if you are not a big fan of butter, sugar and white flour I would recommend you to stay clear of this one ;) But do not worry I am actually working on a healthified version of this pie, I am still experimenting a bit with the crust, but I will post the recipe asap.
I made this pie for my dads birthday and it is one of the best pies I have ever had – I can’t take credit for this amazing recipe though as I used this recipe for the pie so all credit goes to Nadia from Foodfanatic. It is so good that I thought I would share it with you even though it is not anywhere near being healthy, I mean we all deserve a treat once in while right ;) As I have stated before I am not and probably never will be a health fanatic, I absolutely love eating healthy, but I am also a total sugar junkie who loves to just let go once in a while and enjoy eating whatever I want – haha I believe while it might not be healthy for my body it is definitely healthy for my mind and soul ;)
For the pie dough:
225 g. butter
50 g. sugar
350 g. flour
For the filling:
400 g. rhubarb
300 g. strawberries
110 g. sugar
1½ tbsp. potato flour or maizena flour
1 heaped teaspoon pure vanilla powder
1 egg for brushing the pie
- Mix the butter and sugar until they are well combined and then add the eggs and whisk well – I used a hand mixer. Slowly start to add the flour to the mixture while continuously whisking.
- Pour the dough onto a flour covered tabletop and kneed it well until everything is well combined. Kneed the dough into a ball, wrap it in baking paper and let it rest in the fridge for at least an hour – or even better leave it in the fridge overnight.
- Preheat the oven to 160 c / 320 f
- Clean the rhubarbs and cut them into pieces about 2 cm. wide + wash and chop the strawberries as well – I cut them in four.
- Mix the sugar, the potato flour and the vanilla powder and put it aside.
- Roll half the dough out on a flour-covered tabletop and carefully place it in the pie form. Pour the rhubarbs and strawberries into the pie form and cover it with the sugar mix.
- Roll out the rest of the dough and make a lattice top for the pie – you can find a guide here – I did not have the time (aka. patience) so I just cut up a lot of strips and placed them randomly on the pie, I think it turned out all right though.
- Whisk the egg and use it to brush the dough for a golden, shiny glaze. Bake the pie in the middle of the oven for about 45-55 minutes. Cover it with tinfoil when it is golden – I did this when it had been in the oven for about 20 minutes.
- I served the pie with vanilla cream, enjoy!