Also check: Strawberry Ice Cream Recipe
Strawberry Rhubarb Pie Recipe
Dough
2 1/2 Cups ( 300 g) All Purpose Flour
2 Sticks of really cold Butter (226 g)
1/2 tsp of salt
4-6 tbsp of ice cold water
Filling
1 lb Rhubard stalks (450 g)
1 1/2 lbs of Fresh Strawberries (675g)
3/4 cup of sugar (188g)
1/2 cup of Orange Juice (120 ml)
3 tbsp of Corn Starch
2 tbsp butter (30 g)
Optional: 1 tbsp of Orange Liqueur
Method
The Dough is fairly easy. If you have a food processor combine the ingredients and small chunks of butter and pulse a few times. Then add the water until the dough starts to hold together. Knead into a ball and wrap it in foil and leave in the fridge for at least 30 minutes. If you don’t have a food processor you can do it easily by hand. I recommend getting a pastry blender.
For the filling make sure you trim the rhubarb off the fibrous skin. Cut the Rhubarb into medium sized chunks. In a non-reactive pot, combine the sugar and the orange juice. Slowly bring to a boil. Make sure to stir occasionally. Add the rhubarb and cook for two minutes. The rhubarb should give off some juices. Cover the pot and leave it for about 10-15 minutes.
