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Strawberry Rhubarb Pie

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A classic double-crust strawberry rhubarb pie with a flaky, golden butter crust and a bubbling, jammy filling that balances sweet strawberries with tart rhubarb. A timeless spring and summer dessert, perfect with a scoop of vanilla ice cream.

Ingredients

  • For the crust: 2 1/2 cups (315 g) all-purpose flour, plus more for rolling
  • For the crust: 1 tbsp granulated sugar
  • For the crust: 1 tsp salt
  • For the crust: 1 cup (225 g) cold unsalted butter, cubed
  • For the crust: 1/4 to 1/2 cup (60 to 120 ml) ice water
  • For the filling: 3 cups (375 g) fresh rhubarb, sliced into 1/2-inch pieces
  • For the filling: 3 cups (450 g) fresh strawberries, hulled and quartered
  • For the filling: 1 cup (200 g) granulated sugar
  • For the filling: 1/4 cup (30 g) cornstarch
  • For the filling: 1 tbsp fresh lemon juice
  • For the filling: 1 tsp vanilla extract
  • For the filling: 1/4 tsp salt
  • For the filling: 2 tbsp (30 g) cold unsalted butter, cut into small pieces
  • For the topping: 1 large egg beaten with 1 tbsp milk, for egg wash
  • For the topping: 1 tbsp coarse sugar

Instructions

  1. For the crust, whisk the flour, sugar, and salt together in a large bowl. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Drizzle in 1/4 cup of ice water and stir with a fork. Add more water a tablespoon at a time until the dough just holds together when pinched.
  3. Divide the dough in half, shape into two discs, wrap in plastic, and chill for at least 1 hour.
  4. Preheat the oven to 425°F (220°C) with a rack in the lower third. Place a baking sheet on the rack to catch drips.
  5. On a lightly floured surface, roll one disc into a 12-inch (30 cm) circle and fit it into a 9-inch pie dish, leaving the excess hanging over the edge.
  6. In a large bowl, gently toss the rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 10 minutes.
  7. Pour the filling into the crust and dot with the cold butter pieces.
  8. Roll out the second disc and cut into strips for a lattice, or leave whole and cut several slits for steam vents. Place over the filling.
  9. Trim and fold the edges under, then crimp to seal. Chill the assembled pie for 15 minutes.
  10. Brush the top crust with egg wash and sprinkle with coarse sugar.
  11. Bake at 425°F (220°C) for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for another 35 to 40 minutes, until the crust is deep golden and the filling is thick and bubbling through the vents.
  12. If the edges brown too quickly, cover them with strips of foil or a pie shield.
  13. Cool the pie on a wire rack for at least 3 hours before slicing, so the filling can set.

Notes

  • Keep the butter and water very cold for the flakiest crust.
  • Cornstarch thickens the juicy filling; do not skip it, and wait until the filling is bubbling thickly to know it is done.
  • If using frozen fruit, do not thaw; toss it with the cornstarch and add 10 to 15 minutes to the bake time.
  • Cooling for at least 3 hours is essential for clean, neat slices.
  • Trim the rhubarb leaves completely, as they are toxic; only the stalks are edible.
  • Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices at 325°F (165°C) for 10 minutes.
  • Unbaked assembled pie can be frozen for up to 3 months; bake from frozen, adding 15 to 20 minutes.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-rhubarb-pie/