Description
Make a classic strawberry rhubarb pie with a perfectly flaky crust and a sweet-tart filling. This recipe focuses on achieving the best flavor balance and a golden brown crust.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cubed
- 1/2 cup ice water, plus more if needed
- 6 cups fresh rhubarb, chopped into 1-inch pieces
- 4 cups fresh strawberries, hulled and halved or quartered
- 1 1/2 cups granulated sugar (adjust based on fruit tartness)
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 large egg, beaten with 1 teaspoon water (for egg wash)
Instructions
- Prepare the pie dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
- Prepare the filling: In a separate bowl, combine the chopped rhubarb, strawberries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently to coat. Let the mixture sit while you roll out the bottom crust.
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
- Pour the fruit filling into the bottom crust. Dot the top of the filling with a few small pieces of reserved cold butter, if desired, for extra richness.
- Roll out the second disk of dough. Place it over the filling. Trim the top crust, leaving a 1-inch overhang. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust evenly with the egg wash. Sprinkle lightly with a little extra granulated sugar for a crisp finish.
- Bake for 20 minutes at 400°F (200°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
- Cool the pie completely on a wire rack for at least 3 to 4 hours before slicing to allow the filling to set properly.
Notes
- For an extra flaky crust, keep all ingredients, including your hands, as cold as possible during mixing.
- If you prefer a lattice top, cut the top dough into strips and weave them over the filling.
- If your rhubarb is very tart, increase the sugar slightly, or add 1 tablespoon of brown sugar to the filling mixture.
- Prep Time: 45 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg