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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

  • Pâte brisée pur beurre 2 Pâtes brisées pur beurre
    (10)

    2 Shortcrust Pastry Rounds (All Butter)

    500 g

    8.99 $
    View details

  • Ingredient List

  • Preparation

    1. Thaw the shortcrust pastry by leaving it at room temperature for 1 hour.
    2. Preheat the oven to 450°F (230°C) and position the rack at the bottom.
    3. In a large bowl, combine the strawberries and rhubarb.
    4. In a small bowl, mix the cornstarch and sugar, then sprinkle over the fruit mixture and stir.
    5. Pour the beaten egg over the fruit mixture and gently mix.
    6. Line a 9-inch (23 cm) pie dish with one round of pastry.
    7. Pour the fruit mixture into the pastry-lined dish.
    8. Cover with the second pastry round and pinch the edges to seal the crust.
    9. Cut a slit in the centre of the pie to allow steam to escape.
    10. Place the pie on a baking sheet and bake on the bottom rack for 15 minutes.
    11. 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.
    12. Serve warm, optionally with a scoop of vanilla ice cream.
    13. Enjoy!
Cool&Simple Culinary Team

Cool&Simple Culinary Team

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

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