Description
A classic homemade Strawberry Rhubarb Pie that balances the tartness of rhubarb with the sweetness of fresh strawberries in a flaky, buttery pie crust. Perfect for spring and summer desserts, this pie boasts a vibrant color and a delightful mix of textures with a golden baked crust and juicy filling.
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 6–8 tablespoons ice water
Filling
- 3 cups fresh strawberries, hulled and halved
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces (for dotting)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine flour, salt, and sugar. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, tossing with a fork until dough just begins to hold together. Form dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Make the Filling: In a large bowl, gently toss together strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt. Set aside to macerate while dough chills.
- Roll Out the Dough: On a lightly floured surface, roll one dough disc into a 12-inch circle. Carefully transfer to a 9-inch pie plate, pressing to fit and leaving the edges overhanging. Pour the fruit filling evenly into the crust. Dot with small pieces of butter.
- Top the Pie: Roll out the second dough disc for a top crust. You may cut slits for steam vents, create a lattice, or place whole and cut decorative slits. Place over filling and trim edges, folding under and crimping to seal. Brush top crust with beaten egg and sprinkle with coarse sugar if desired.
- Bake the Pie: Preheat oven to 400°F (205°C). Bake pie on the lowest oven rack for 20 minutes, then reduce temperature to 350°F (175°C) and bake another 35-45 minutes, until crust is golden and filling is bubbling. If crust edges brown too quickly, cover with foil.
- Cool and Serve: Remove pie from oven and let cool on a wire rack for at least 2 hours to allow filling to set before slicing. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
- Be sure to chill the dough well before rolling to make it easier to handle and prevent shrinking during baking.
- Adjust sugar according to the sweetness of your strawberries and tartness of rhubarb.
- For a gluten-free version, substitute the flour with a gluten-free all-purpose blend.
- Leftover pie can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
