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Strawberry and rhubarb pie
Strawberry and rhubarb pie

Strawberry and rhubarb pie

Preparation 15 minutes
Cooking time 50 minutes
Servings 6 to 8


  • 500 ml (2 cups) strawberries, hulled and cut into sections
  • 500 ml (2 cups) frozen rhubarb, thawed and drained
  • 265 ml (1 cup + 1 tbsp) sugar
  • 60 ml (1/4 cup) maple syrup
  • 80 ml (1/3 cup) cornstarch
  • 2.5 ml (1/2 tsp) ground cinnamon
  • 2 pie shells, 23 cm (9 in.)
  • 15 ml (1 tbsp) butter, cut into small pieces
  • 1 egg yolk
  • 15 ml (1 tbsp) cold water


  1. Preheat the oven to 190°C (375°F).
  2. In a bowl, combine the strawberries, rhubarb, 250 ml (1 cup) sugar, maple syrup, cornstarch and cinnamon. Stir gently and set aside.
  3. Line the bottom of a 23 cm (9 in.) pie plate with the pie shell.
  4. Fill with the strawberry and rhubarb mixture.
  5. Sprinkle with pieces of butter.
  6. Brush the edge of the pie with a bit of water.
  7. Top with the second pastry shell.
  8. With a fork, seal the pie by gently pressing the edges together.
  9. With the tip of a knife, cut two incisions in the shape of a cross at the centre of the pie.
  10. Bake in the oven for 40 minutes.
  11. In a bowl, beat the egg with the cold water.
  12. Remove the pie from the oven.
  13. Brush the top of the pie with the egg wash. Sprinkle with 15 ml (1 tbsp) of sugar.
  14. Bake for 10 minutes.
  15. Set aside to cool for at least 30 minutes before serving.
  16. Serve the pie with vanilla ice cream.
Availability in stores