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Strawberry Rhubarb Pie Recipe

American · Dessert · 85 min total

A classic spring dessert combining sweet strawberries and tart rhubarb in a flaky, buttery crust.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup cold unsalted butter, cubed
• 6-8 tablespoons ice water
• 3 cups fresh strawberries, hulled and halved
• 3 cups fresh rhubarb, cut into 1/2-inch pieces
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 tablespoon butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for topping)

Instructions

1. Make the crust: In a large bowl, whisk flour, salt, and 1 tablespoon sugar. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse meal with pea-sized butter pieces. Drizzle 6 tablespoons ice water over mixture, tossing with a fork until dough holds together when pressed. Add more water if needed. Divide dough in half, flatten into disks, wrap in plastic, and refrigerate at least 1 hour.
2. Preheat oven to 400°F (200°C). Place a baking sheet on the lower rack to catch drips.
3. In a large bowl, combine strawberries, rhubarb, 1 cup sugar, cornstarch, lemon juice, and vanilla. Toss gently to coat. Let stand 15 minutes.
4. On a floured surface, roll one dough disk into a 12-inch circle. Transfer to a 9-inch pie dish, letting excess hang over edge. Pour fruit mixture into crust, dot with 1 tablespoon butter pieces.
5. Roll second dough disk into an 11-inch circle. Cut into 1-inch strips for lattice or place whole on top and cut vents. If lattice, weave strips over filling. Trim and crimp edges. Brush crust with beaten egg and sprinkle with coarse sugar.
6. Place pie on preheated baking sheet. Bake at 400°F for 20 minutes, then reduce temperature to 375°F (190°C) and bake 35-40 minutes more until crust is golden and filling is bubbly. If crust browns too quickly, tent with foil.
7. Cool on a wire rack for at least 3 hours before slicing to allow filling to set.

Tips

• For a glossy crust, brush with egg wash and sprinkle with coarse sugar before baking.
• Store leftover pie covered at room temperature for up to 2 days.
• Serve warm with vanilla ice cream or whipped cream.

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