Prep Time: 20 mins Chill Time: 30 mins Cook Time: 10mins
Total: 1 hr Yields: 8
Indulge in the heartwarming symphony of flavors with the Rhubarb Pie by Mary Berry. This delightful dessert captures the essence of sweet and tangy, bringing together the rustic charm of rhubarb and the juiciness of strawberries in a flaky, buttery crust. With every bite, you’ll reminisce about Grandma’s kitchen and a time when the world felt a little simpler.
What is the Strawberry & Rhubarb Pie by Mary Berry?
Imagine a golden-brown crust, crisp to the touch, enveloping a medley of tender rhubarb slices and sweet strawberries, infused with the warmth of cinnamon. The Mary Berry Rhubarb Pie is more than just a dessert; it’s a sensory delight that fills your home with an irresistible aroma while it bakes to perfection. The crust, cradling the vibrant filling, provides the ideal contrast of textures, while each bite is a harmonious balance between the zing of rhubarb and the berry sweetness.
Why does this recipe work?
There are plenty of reasons to fall in love with this Mary Berry Rhubarb Pie. Firstly, it’s a celebration of seasonal produce, allowing you to enjoy the best of rhubarb and strawberries at their peak. The interplay of flavors between the tart rhubarb and the succulent strawberries creates a symphony of tastes that dance on your palate. The buttery, flaky crust adds a satisfying crunch to every bite, making it a true comfort dessert. Plus, the recipe is approachable and flexible, perfect for both novice and experienced bakers looking to create something truly special.
Rhubarb Tart Mary Berry
Ingredients
For the Dough:
- All-purpose flour – 1 1/3 cups all-purpose flour
- Chilled butter – 6 tbsp chilled butter, cubed
- Cold water – 2 tbsp cold water
- Granulated sugar – 2/3 cup (plus extra for sprinkling) granulated sugar
For the filling:
- Cornstarch – 1/3 cup cornstarch
- Rhubarb – 1 1/2 lb (750g) rhubarb, sliced
- Cinnamon stick – 1 cinnamon stick, halved
- Strawberries – 12oz (375g) strawberries, halved
Instructions
For the shortcrust pastry:
- Place the flour into a spacious bowl.
- Add the butter, then use your fingertips to blend them until the mixture takes on the texture of fine bread crumbs.
- Gradually add enough water to the mixture, allowing it to come together into a soft dough. Ensure that it’s not too sticky.
- Wrap this dough in plastic wrap, and allow it to rest in the refrigerator for approximately 30 minutes.
For the filling:
- Combine the sugar and cornstarch.
- Mix this with the rhubarb, cinnamon, and strawberries.
- Allow the fruit to soak in this mixture for 15 to 20 minutes.
To assemble the rhubarb tart:
- Preheat your oven to 425°F (225°C).
- Split it into two halves.
- Roll out one of the halves on a lightly floured surface to form a thin round shape. This will line the bottom and sides of your pie dish.
- Transfer the soaked fruit into the pie crust, removing the cinnamon.
- Roll out the second half of the dough to match the size of the first round. Cut a strip measuring 1/2 inch (1cm) from around the edge of this dough.
- Proceed to cut the remaining dough into 1/2 inch (1cm) strips. These will be used to create a lattice pattern on top of the pie.
- Apply a light brush of water to the ends of the lattice strips. Arrange them in a lattice pattern over the pie’s surface. Attach the longer strip around the rim of the pie.
- Sprinkle 1 to 2 tablespoons of sugar over the lattice top.
- Bake the pie for 10 minutes initially. Then, reduce the oven temperature to 350°F (180°C) and continue baking for an additional 30 to 40 minutes. The goal is for the fruit to be tender and the crust to attain a golden hue.
- Serve the rhubarb pie/tart either warm or cold, according to your preference.
Tips
- Keep your butter and water cold for the dough to achieve that perfect flaky texture.
- Toss the rhubarb and strawberries gently with the cornstarch to evenly coat them for a smooth filling.
- Allow the pie to cool slightly before serving; this helps the filling set and intensifies the flavors.
Variations
- Add a handful of fresh blueberries or raspberries to the filling for an extra burst of color and flavor.
- Experiment with spices like nutmeg or ginger to give the pie a unique twist.
- For a healthier version, consider using a whole wheat crust and reducing the sugar in the filling.
How to serve the Rhubarb Tart
- Serve a slice of the Mary Berry Rhubarb Pie slightly warm, topped with a dollop of vanilla ice cream or a generous spoonful of whipped cream. The contrast between the warm pie and the cold cream is divine.
- This pie is perfect for gatherings, potlucks, or simply as a delightful ending to a cozy dinner.
- Don’t forget to savor the moment as you enjoy the blend of flavors and textures in every mouthwatering bite!
You might like more…
MORE RHUBARB DESSERTS:
MORE PIE RECIPES:
- Blueberry Banana Cream Pie
- Pioneer Woman Ice Cream Pie
- Mary Berry Blackberry and Apple Crumble Crumble Tart
Strawberry & Rhubarb Tart Mary Berry
Ingredients
Dough
- 1 1/3 cups all-purpose flour 6 tbsp chilled butter cut into cubes about 2 tbsp cold water
- 2/3 cup granulated sugar plus extra for sprinkling
Filling
- 1/3 cup cornstarch
- 1 1/2 lb 750g rhubarb, cut into 1/2 in (1cm) slices1 cinnamon stick, halved
- 12 oz 375g strawberries, hulled and halved
Instructions
For the shortcrust pastry:
- Place the flour into a spacious bowl.
- Add the butter, then use your fingertips to blend them until the mixture takes on the texture of fine bread crumbs.
- Gradually add enough water to the mixture, allowing it to come together into a soft dough. Ensure that it's not too sticky.
- Wrap this dough in plastic wrap, and allow it to rest in the refrigerator for approximately 30 minutes.
For the filling:
- Combine the sugar and cornstarch.
- Mix this with the rhubarb, cinnamon, and strawberries.
- Allow the fruit to soak in this mixture for 15 to 20 minutes.
To assemble the rhubarb tart:
- Preheat your oven to 425°F (225°C).
- Split it into two halves.
- Roll out one of the halves on a lightly floured surface to form a thin round shape. This will line the bottom and sides of your pie dish.
- Transfer the soaked fruit into the pie crust, removing the cinnamon.
- Roll out the second half of the dough to match the size of the first round. Cut a strip measuring 1/2 inch (1cm) from around the edge of this dough.
- Proceed to cut the remaining dough into 1/2 inch (1cm) strips. These will be used to create a lattice pattern on top of the pie.
- Apply a light brush of water to the ends of the lattice strips. Arrange them in a lattice pattern over the pie's surface. Attach the longer strip around the rim of the pie.
- Sprinkle 1 to 2 tablespoons of sugar over the lattice top.
- Bake the pie for 10 minutes initially. Then, reduce the oven temperature to 350°F (180°C) and continue baking for an additional 30 to 40 minutes. The goal is for the fruit to be tender and the crust to attain a golden hue.
- Serve the rhubarb pie/tart either warm or cold, according to your preference.
