Rhubarb Strawberry Pie
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 40mins
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- Serves
- 12
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- Calories
- 393
A very pretty jewel colored dessert with fragrant vanilla bean pastry. It is simple and so delicious. A really pretty addition to any meal. Your pastry will have a peppered look, which is a result of the vanilla bean. If you prefer not to have that look, use vanilla extract instead Your pastry will have a peppered look, which is a result of the vanilla bean. If you prefer not to have that look, use vanilla extract instead. It is a deliciously short pastry, and yes, we made it to Sunday before eating the pie, and eaten cold, the pastry was simply like eating a shortbread with a sweet but tangy filling.
Inspired by: https://tenina.com/recipes/thermomix-rhubarb-strawberry-pierecipe updated Dec 21, 2021
Ingredients
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- Rhubarb
- 650 g
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- Butter
- 200 g
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- Strawberries
- 250 g
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- Sugar
- 100 g
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- Vanilla bean
- 1 ½
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- Water
- 1 tablespoon
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- Golden caster sugar
- 50 g
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- All purpose flour
- 380 g
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- Water
- as needed
Tools
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Oven
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Cooling rack
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TM5
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Lightly floured surface
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Medium bowl
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Tm5 bowl
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Pie dish - 9"
Step preview
- Add rhubarb, sugar, vanilla bean and water to the TM5 bowl
- Cook - approx 12 min, 100°C, reverse gentle stir
- Remove vanilla bean, dry and reserve for another use
- Allow filling to cool completely
- Add golden caster sugar and vanilla bean to the clean TM5 bowl
- Mix with MC in place - approx 10 sec, speed 10
- Then add butter and all purpose flour to the TM5 bowl
- Mix with MC in place 10 sec/speed 6 until resembles bread crumbs and is starting to come together
- Add water through hole in lid bit by bit
- While you continue to mix on Interval speed
- Remove pastry from bowl onto lightly floured baking mat
- Divide into two, a bigger portion for the base
- Roll out to line a deep pie dish (20-23cm diameter)
- Place in freezer for 20 minutes
- Pre-heat oven - 190°C
- Fill pie dish with cooked rhubarb and stud with strawberries
- Roll out top and crimp edges. Cut a small cross in the center of the pie to allow steam to escape
- Bake until golden brown - 30 min, 190°C
- Transfer onto cooling rack