Fold into fourths and cut slits so steam can escape. First make the pastry. It rolls out beautifully and is the perfect pastry to hold this delicious pie s rhubarb and strawberry filling. On a lightly floured surface roll each piece of dough out into two 30cm rounds. Tart rhubarb mixed with sweet strawberries spiced with a little cinnamon.
Cut in lard until crumbly. Mix the rhubarb strawberries sugar tapioca flour zest and juice of lemon dash of cinnamon and vanilla. Top with the second sheet of pastry. In a small bowl whisk egg 4 tablespoons ice water and vinegar until blended. In a large bowl mix flour and salt.
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1 person made this. Pour into the pastry lined tin. I changed the recipe by using 3 cups each of strawberries and rhubarb. Crimp the edges of the top and bottom pastry together to seal. Brush the pie with milk and sprinkle with 1 tablespoon of sugar.
Roll other round of pastry. I went strawberry picking yesturday and made the pie today along with local fresh rhubarb. Dot the filling with butter pieces. Mix well in a large bowl and pour out into chilled crust. In a large bowl combine rhubarb sugar cornflour lemon juice and salt.
In a large bowl combine rhubarb sugar cornflour lemon juice and salt. Roll other round of pastry. 1 person made this. This double crusted strawberry rhubarb pie bakes up golden and flaky and goes perfectly with a scoop or two of vanilla ice cream. Cut in lard until crumbly.
Mix well in a large bowl and pour out into chilled crust. Cream the butter and sugar together by hand or in a food mixer no need to over cream. Fold into fourths and cut slits so steam can escape.
