Waitrose and Partners
Strawberry & rhubarb pie

Strawberry & rhubarb pie

Rhubarb is still around and strawberry bushes have just started to fruit, enabling this dreamy pairing in Skye Gyngell's recipe. 

5 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseDessert
  • Prepare45 mins
  • Cook1 hr
  • Total time1 hr 45 mins
  • Pluschilling + cooling

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  • 2 egg yolks
  • 500g plain flour, plus extra for dusting
  • tsp fine salt
  • 15g caster sugar
  • 375g unsalted butter, cubed and chilled
  • 1 egg, beaten, for glazing
  • Double cream, to serve (optional)


  • 160g caster sugar
  • 35g cornflour
  • ½ tsp fine salt
  • 1 orange (scrubbed), zest
  • 800g rhubarb, trimmed and cut into 3cm chunks
  • 450g No.1 Speciality Strawberries, hulled and halved


  1. For the pastry, lightly whisk the egg yolks with 100ml cold water in a small bowl, then chill, covered, in the fridge. Put the flour, salt, sugar and butter in a food processor and pulse until it resembles breadcrumbs (or rub between your fingertips in a bowl). Drizzle in ½ the egg yolk mixture and whizz (or mix with a cutlery knife) until the mixture starts to clump together. Add a little more of the egg mixture if needed. Transfer to a clean work surface and gently knead into a dough. Divide into halves and flatten each into a disc using a rolling pin. Wrap in baking parchment and chill in the fridge for at least 1 hour.

  2. On a lightly floured surface, roll out one pastry disc until about 0.4cm thick. Use to line a 23cm-diameter pie dish, pressing the pastry into the corners and leaving the pastry overhanging. Lightly prick the base with a fork and chill. Roll out the second disc of pastry into a round slightly larger than the top of the pie dish; chill.

  3. Meanwhile, make the filling. In a large bowl mix the sugar, cornflour, salt and orange zest until combined. Add the rhubarb and strawberries, then toss together. Tip into the lined pie dish, ensuring there are no large air pockets (the filling will be domed). Cover the filling with the pastry lid and carefully press the edges to seal. Trim any excess pastry and crimp the edges. Using a sharp knife, make a small cross incision in the centre of the pie to allow steam to escape, then brush the top with beaten egg. Chill for 20 minutes. Meanwhile, preheat the oven to 220°C, gas mark 7.

  4. Put the pie on a large baking tray and bake for 25 minutes. Reduce the oven to 190°C, gas mark 5, and bake for another 30-35 minutes until deep golden. Leave to cool for 2 hours at room temperature before serving with double cream, if liked.


Typical values per serving when made using specific products in recipe


3,095kJ/ 741kcals



Saturated Fat












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5 out of 5 stars1 rating