Strawberry-Rhubarb Pie

Ingredients for 1 servings:

• 400 g flour
• 100 g sugar
• 1 pinch of salt
• 230 g butter
• 2 large egg yolks
• 4 tbsp water, cold
• 200 g sugar
• 1 pinch of salt
• 45 g cornstarch
• 550 g strawberries, weighed with the stems removed
• 350 g rhubarb, peeled and weighed
• 15 g butter, cold
• Whipped cream, for serving

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 55 minutes

For the pastry, put the flour in a bowl and mix with the sugar and salt. Add the cold butter, cut into slices, and knead into the flour. Once the butter is evenly distributed in the flour, add the egg yolks and water, and knead into a shortcrust pastry. Divide the dough and roll one out to the size of a 24cm pie dish, ensuring the edges reach right up to the top. For the filling, mix the sugar, salt, and cornstarch. Stem the strawberries, halve them lengthwise, and then quarter them. Peel the rhubarb and cut into fairly small pieces. Pour the sugar mixture over the top and mix everything gently. Place it on the prepared pie crust and scatter the butter in small pieces on top. Roll out the other half of the pastry to fit as a lid. Press the edge and lid together and, using a knife, cut a cross in the center of the lid to allow air to escape during baking. Then refrigerate the pie for 20-30 minutes. Meanwhile, preheat the oven to 180°C and bake the cake for 50-60 minutes. It should be golden brown. Remove from the oven and let it cool completely in the pan on a wire rack. It’s delicious served with a dollop of cream on top. This is more of a dessert cake, and it’s inevitable that there will be some liquid at the bottom when cutting it.