Magic Strawberry Rhubarb Pie
Serves: 1 9in/23cm pie
For the pastry:
  • 2½ cups (375g) plain flour
  • 1 tbsp caster sugar
  • 1 tsp salt
  • 230g (2 sticks) butter, cold, cut into small cubes
  • 1 cup (250ml) cold water
  • 1 tsp vinegar or lemon juice
  • 1 egg yolk, optional, to glaze the pie
For the filling:
  • 500g (1lb) strawberries
  • 500g (1lb) rhubarb
  • ¾ cup (150g) caster sugar
  • Zest and juice of half a lemon
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • 2 tsp vanilla bean paste
  • 1 tbsp maple syrup
  • 4 tbsp cornflour
  1. First, make the pastry. Place the flour, sugar and salt into the bowl of a stand mixer. Add the butter to the flour. In a separate jug, stir together the water and vinegar.
  2. Work the butter into the flour, using the paddle attachment of your mixer on a low speed, until the mixture looks like breadcrumbs with lots of large, visible pieces of butter still remaining.
  3. With the mixer still on low, stream in the water a few tablespoons at a time, until the mixture looks like it's about to come together. Use your hands to clump the dough into two halves, and then flatten them into discs and wrap in plastic. Place in the fridge to chill for 30 minutes.
  4. To make the filling, wash and hull the strawberries and slice into halves or quarters if they're very big. Wash and trim the rhubarb and slice into 1cm (1/2 inch) pieces.
  5. Place the fruit into a large bowl, and add all the remaining ingredients for the filling. Toss together very well.
  6. Roll one of the discs of pastry out into a circle large enough to line a 9inch (23cm) shallow pie tin, with about 2-3cm (1 inch) of overhang. Ease the pastry into the tin, and then place in the fridge to chill.
  7. Roll the second piece of pastry out, into an equally large circle, and slice into thick strips.. Take the pie base out of the fridge, pour in the filling, and then weave the strips into a lattice on top of the filling. Trim the edges of the lattice, then fold over the bottom crust overhang, and crimp using your thumb and forefinger.
  8. Place the pie in the fridge to chill for 15 minutes, and preheat the oven, with a tray on the bottom shelf, to 220C/425F.
  9. When the 15 minutes are up, place the pie into the oven on the tray, and bake for 20-25 minutes, before rotating the pie, turning the oven down to 180C/375F and baking for a further 30-35minutes or until dark golden brown and bubbling.
  10. Leave to cool for an hour before serving (it will still be just warm, but cut nicely) with ice cream or cream.
  11. If desired, whisk the egg yolk with 1 tbsp water, and brush the top of the pie with a thin layer of glaze - be careful not to drag the filling onto the pastry as it will burn.
Recipe by The Sugar Hit at