Description
This delightful Strawberry Rhubarb Pie combines the tartness of rhubarb and the sweetness of strawberries in a flaky, buttery crust. Perfect for spring and summer gatherings, this classic pie balances fruity fresh flavors with a golden, crisp pastry topping. The dual baking temperature ensures a perfectly baked crust without overcooking the filling.
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
- Make the Pie Dough: Whisk together the flour, salt, and sugar in a large bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add the ice water, stirring until the dough just begins to come together. Form the dough into two disks, wrap in plastic, and chill in the refrigerator for at least 1 hour to firm up.
- Prepare the Filling: In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss well to coat. Let the mixture sit for 15 to 20 minutes for the flavors to meld and juices to release.
- Preheat and Roll Out Dough: Preheat your oven to 400°F (200°C). On a floured surface, roll out one disk of chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish and press gently to fit the bottom and sides.
- Assemble the Pie: Pour the prepared strawberry rhubarb filling evenly into the crust-lined pie dish. Roll out the second dough disk and place it over the filling. Trim any excess dough, crimp the edges to seal, and cut several slits on top to allow steam to escape. Brush the top crust with beaten egg and sprinkle with coarse sugar if desired, for added texture and sparkle.
- Bake the Pie: Place the pie in the preheated oven and bake at 400°F (200°C) for 20 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes, or until the filling is bubbling and the crust is golden brown. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely for at least 2 hours so the filling sets properly before slicing. Serve at room temperature or slightly chilled for best flavor.
Notes
- You can use frozen strawberries and rhubarb if fresh are unavailable—just thaw and drain excess juice to prevent a soggy crust.
- Chilling the dough is essential for a flaky crust and easier handling.
- Cut slits in the top crust to avoid bubbling and steaming inside the pie.
- Use foil shields on the edges if they start browning too fast to prevent burning.
- Letting the pie cool completely is key to avoid runny filling when sliced.
