Prep time: 30 Minutes
Cook time: 60 Minutes


Pie Crust 

  • 2 ½ cups Golden Cloud Cake Flour plus extra
  • 3 tablespoons granulated sugar
  • 1 pinch salt
  • 4 tablespoons margarine, chilled and cubed
  • 250g unsalted butter, chilled and cubed
  • 90ml ice water


  • 2 pie crusts
  • 3-4 cups chopped rhubarb
  • 3 cups diced strawberries
  • 1⅓ cups granulated sugar
  • ¼ cup cornstarch
  • 1 egg white

Pie Crust Method 

  1. Process flour, sugar, and salt together in a food processor until combined
  2. Scatter margarine over top and process for about 10 seconds until mixture resembles coarse cornmeal
  3. Scatter butter over the mixture and pulse until your dough resembles coarse crumbs, about 15 pulses
  4. Add your ice water slowly over the mixture and pulse until the mixture is evenly moistened and crumbly. Add more water slowly if your mixture is too dry.
  5. Dump the crumbly dough out onto a clean surface and divide it in half. Use your hands to knead the two sections of dough into disks.
  6. Wrap the dough disk in plastic wrap and chill for at least 1 hour before use.

Pie Method 

  1. Preheat your oven to 200 °C.
  2. In a large mixing bowl combine chopped rhubarb, sliced strawberries, sugar, and cornstarch.
  3. Spoon mixture into a prepared pie pan containing a pie crust.
  4. Place the second crust over the mixture and pinch outer edges to seal your pie.
  5. Using a knife, slice a few holes into the top crust to allow hot air to escape while baking.
  6. Brush the egg white over the top of your pie and place in the oven.
  7. Bake for around 60 minutes or until golden brown. Then remove the pie from the oven and allow to cool.
  8. Serve with ice cream.
Serves 8. Baking instructions are a guideline only. Baking times may vary.
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