Strawberry-Rhubarb Pie

Ingredients

• 200 g (1 1/3 cups) all-purpose flour
• 120 g (2/3 cups) soft margarine
• 3 tbsp cold water
• 500 g (1 1/4 lb) rhubarb stalks
• 400 g (1 lb) strawberries
• 170 g (3/4 cup) brown sugar
• 50 g (1/3 cup) all-purpose flour
• Ground ginger to taste

Instructions

1. 1

   Cut margarine into flour with two knives or a pastry-cutter. Sprinkle water on top and with floured hands, gently squeeze into a ball. Refrigerate for 30 minutes before rolling out on a floured surface.

2. 2

   Wash and trim rhubarb; chop into 1 cm/1/2-inch slices. Sprinkle with salt; let stand about 20 minutes. Wash and hull strawberries; cut larger ones in halves or quarters.

3. 3

   Roll out pastry and cut out pie lid; roll out remaining pastry and line bottom and sides of pie pan.

4. 4

   Stir strawberries and rhubarb together; stir in sugar, flour, and a pinch of ginger if you like ginger. Scrape mixture into pan; top with pastry lid. Crimp edges and cut vents.

5. 5

   Place pie on a baking sheet to catch drips. Bake in 200°C / 400°F oven for 45-55 minutes - until filling is bubbling and pastry is golden.