

Quebec Strawberry Rhubarb Pie

Prep time: 15 minutes
Cook time: 50 minutes
Servings : 6
This is the perfect recipe to enjoy delicious seasonal local ingredients. We bet you'll want to make it again and again!
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Cool&Simple Ingredient List
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Ingredient List
- 2 rounds of all-butter shortcrust pastry (Cool&Simple)
- 3 cups (750 mL) Quebec strawberries, halved or sliced
- 2 cups (500 mL) Quebec rhubarb, sliced into 1-inch (2.5 cm) pieces
- ¾ cup (175 mL) granulated sugar
- ¼ cup (60 mL) cornstarch
- 1 egg, lightly beaten
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Preparation
- Thaw the shortcrust pastry by leaving it at room temperature for 1 hour.
- Preheat the oven to 450°F (230°C) and position the rack at the bottom.
- In a large bowl, combine the strawberries and rhubarb.
- In a small bowl, mix the cornstarch and sugar, then sprinkle over the fruit mixture and stir.
- Pour the beaten egg over the fruit mixture and gently mix.
- Line a 9-inch (23 cm) pie dish with one round of pastry.
- Pour the fruit mixture into the pastry-lined dish.
- Cover with the second pastry round and pinch the edges to seal the crust.
- Cut a slit in the centre of the pie to allow steam to escape.
- Place the pie on a baking sheet and bake on the bottom rack for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the pie is golden brown and the filling is bubbling.
- Serve warm, optionally with a scoop of vanilla ice cream.
- Enjoy!

Cool&Simple Culinary Team
Behind every Cool&Simple recipe is our love for great ingredients and easy-to-make ideas.
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