Rhubarb and Strawberry Pie








Every year when we go back to Canada, Adams mum bakes one of her famous pies. They really are just the most gorgeous pies you'll ever eat. Pies are good summer deserts with all those fresh seasonal fruits and berries, but they can also be lovely and warming winter deserts with apple or plum fillings.

Here's a variation on the famous pie recipe, it's a lot easier than it looks. Trust me.

-pastry-
2cups of all purpose flour
1tsp salt
2tbs sugar
1cup cold butter, cubed
2tsp sugar
1/2cup ice water and more if needed

-filling-
4cups chopped rhubarb
4cups quartered strawberries
3/4cup granulated sugar
3tbs all purpose flour
wee squeeze of lemon juice

In a large bowl, combine flour with salt. Add in cubes of butter until the pastry takes on a "crumble" like consistency.

In a liquid measuring bowl beat egg with vinegar until blended then add enough ice water until you reach a cup.

Stirring quickly, gradually add just enough of the egg mixture, a little at a time, to the flour mixture until the dough holds together. Split the dough into two portians and flatten into disks. Wrap these in cling film and refrigerate for 30 minutes (can be kept in the fridge for 3 days or the freezer for 3 months.

When you are ready, get the pastry out of the fridge and let it rise back up to room temperature before you roll it out.

Chop the rhubarb into inch-long pieces, and the strawberries into quarters. Mix them together in a big bowl with the sugar, flour and add the lemon juice.

Split your pastry into two and roll out to fit a 9inch pie dish. After lining your pie dish with the first half of the pastry, spoon in the filling.

Moisten the edge of the bottom crust before you cover it with the top crust. Trim off the excess  around the edge and pinch the two edges together.

Sprinkle the top of the pie with sugar and cut four little steam vents in the middle.

Bake in the bottom of the oven for 15 minutes at 220 degrees, then reduce the heat to 180 degrees and bake for a further 35 to 45 minutes.

Once out of the oven let it sit until it's cool enough to eat.

Personally I love pie with fresh pouring cream, but ice cream or fresh whipped cream is pretty amazing too. Pies are my favourite desert, well they're tied with baked peaches and ice cream if I'm being very honest, but if I had to live on a deserted island for a year I would ask for a supply of pie and the full works of Jane Austen to keep me company.