Description
A classic Strawberry Rhubarb Pie featuring a flaky homemade crust filled with a balance of tart rhubarb and sweet strawberries, perfect for summertime desserts or special occasions.
Ingredients
Scale
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 1/2 cup ice water
For the Filling
- 3 cups rhubarb, chopped
- 3 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Topping
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (optional)
Instructions
- Prepare the Pie Dough: Whisk together the flour, salt, and sugar in a large bowl. Cut in the cold, cubed butter with a pastry cutter or fingers until the mixture looks like coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Divide the dough into two disks, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Make the Filling: In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss everything together until well mixed. Let the mixture sit for 15 to 20 minutes to allow the juices to blend and the cornstarch to start thickening.
- Preheat the Oven and Roll Dough: Preheat your oven to 400°F (200°C). On a floured surface, roll out one of the chilled pie dough disks into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it into place.
- Assemble the Pie: Pour the fruit filling evenly into the pie crust-lined dish. Roll out the second dough disk to cover the pie. Place it atop the filling, trim the excess dough from the edges, and crimp to seal. Cut several small slits in the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg and, if desired, sprinkle with coarse sugar for extra crunch and shine.
- Bake the Pie: Bake the pie for 20 minutes at 400°F (200°C). Then reduce the oven temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with foil or a pie shield to prevent burning.
- Cool Before Serving: Remove the pie from the oven and place it on a wire rack. Allow it to cool completely for at least 2 hours to let the filling set before slicing and serving.
Notes
- Chilling the dough for at least one hour is essential for a flaky crust.
- Using fresh rhubarb and strawberries provides the best flavor, but frozen can work in a pinch if thawed and drained.
- Cover the crust edges with foil halfway through baking if they brown too quickly.
- Letting the pie cool fully before slicing helps the filling to firm up and results in cleaner slices.
- Coarse sugar on top is optional but adds a nice crunchy texture and visual appeal.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
