2recipesflakey pie doughYou can use store-bought but I love making my own!
600gramsrhubarbcut into 1 cm pieces
450gramsstrawberrieswashed, hulled and quartered
1teaspoonvanilla extract
½cupgranulated sugar
⅓cupbrown sugar
5tablespooncornflour
½teaspoonkosher saltif you only have fine sea salt, use half the amount
1eggfor egg wash
1tablespoonturbinado sugar
Instructions
In a medium bowl, add rhubarb, strawberries, vanilla, both sugars, corn flour and salt. Mix well to coat the fruit completely
Carefully transfer the mixture to a large ziplock bag. Once bag is closed, try to squish the mixture into a circular shape
Pop mixture into freezer until ready to use
Day of baking
Heat oven to 220° Celsius
Once dough is prepared, take mixture out of freezer. Once it's out it will defrost quite quickly
Pour mixture into prepared pie dish. If mixture didn't end up freezing in circular shape, wait a few minutes to break up the mix so it can fill the dish more evenly
You can now add your top layer, whether that is a lattice crust like I've done or a full lid. If you are doing a full lid, make sure to slash some holes for steam. Squish the edges of the lattice to the edges of the bottom crust together. Crimp as desired
Whisk your egg and lightly brush over the dough. Sprinkle over the turbinado sugar. Pop in the fridge to chill for 10-15 minutes.
Transfer the pie dish to a baking sheet lined with foil (there to catch any juices!). Pop into the oven for 5 minutes, then reduce temperature to 190° Celsius, and bake for a further 75-90 minutes.
Once the pie is golden brown and you can see the juices bubbling, it is ready to come out! If using a glass pie dish you can check the bottom to make sure it is cooked through. Let the pie rest for 4 hours now in order for the filling to solidify.