A braided crust and leaf-shaped cutouts give this seasonal favourite an extra-special presentation. And the flavour? Unparalleled. Our secret ingredient is tapioca starch, which thickens the strawberry juices for a glossy, clump-free filling.
- Prep time 55 minutes
- Total time 3 hours
- Portion size 8 servings
Easy-Roll Pie Pastry:
- 2 1/2 cups all-purpose flour
- 3/4 teaspoons salt
- 1/2 cup cold unsalted butter cubed
- 1/2 cup cold lard or vegetable shortening cubed
- 1/4 cup ice water (approx)
- 3 tablespoons sour cream
- 1 egg
- 1 egg yolk
- 3 cups sliced fresh rhubarb (1/2-inch lengths)
- 3 cups quartered hulled fresh strawberries
- 1 cup granulated sugar
- 1/2 cup tapioca starch
- 1 teaspoon each grated lemon zest and vanilla
- 2 tablespoons butter cubed
Easy-Roll Pie Pastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 2 tsp more ice water if necessary to form ragged dough. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 2 days or freeze for up to 1 month; bring to room temperature before continuing with recipe.)
On lightly floured work surface, roll out 1 of the pastry discs into 14-inch square (scant 1/8-inch thickness). Using pizza cutter or knife, cut some of the rolled-out dough into nine 10- x 1/2-inch wide strips. Place on waxed or parchment paper–lined baking sheet. Refrigerate until chilled but not completely firm, about 8 minutes.
While strips are chilling, using 2-inch leaf-shaped cookie cutter, cut out shapes from remaining rolled-out dough, rerolling scraps as necessary. Using knife, score surface of leaves to create veining. Set aside. Working with 3 pastry strips at a time, weave together to create 3 braids. Return to baking sheet. Refrigerate for 8 minutes.
Meanwhile, roll out remaining pastry disc to 1/8-inch thickness; fit into 9-inch pie shell, trimming excess.
Filling: In large bowl, toss together rhubarb, strawberries, sugar, tapioca starch, lemon zest and vanilla. Scrape into pie shell; dot with butter.
Egg Wash: Whisk egg yolk with 2 tsp water.
To finish: Brush some of the egg wash over edge of pie shell; arrange braids over top, trimming to fit. Brush braids with some of the remaining egg wash; arrange leaf cutout(s) over seams where2 braids meet. Arrange remaining cutouts over filling, overlapping slightly; brush with remaining egg wash.
Bake on rimmed baking sheet on bottom rack of 425°F oven until top is light golden, about 18 minutes. Reduce heat to 350°F; bake, covering edge with foil if browning too quickly, until filling is bubbling and bottom is golden, about 50 minutes. Let cool in pan.
Tip from The Test Kitchen: Arranging a leaf cutout over each seam where two braids meet gives the appearance of a seamless rim.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 185 mg
- Sugars 28 g
- Protein 5 g
- Calories 445.0
- Total fat 22 g
- Potassium 182 mg
- Cholesterol 66 mg
- Saturated fat 11 g
- Total carbohydrate 58 g
- Iron 13.0
- Folate 24.0
- Calcium 12.0
- Vitamin A 12.0
- Vitamin C 40.0