Description
This Strawberry-Rhubarb Pie is the perfect mix of sweet and tart, with a buttery, flaky crust and a juicy fruit filling. It’s a classic spring and summer dessert that never goes out of style. Serve it warm with a scoop of vanilla ice cream for the ultimate treat!
Ingredients
For the Crust:
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2 1/2 cups all-purpose flour
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1 tsp salt
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1 tbsp sugar
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1 cup (2 sticks) unsalted butter, cold and cut into cubes
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6-8 tbsp ice water
For the Filling:
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3 cups fresh rhubarb, chopped (about 1/2-inch pieces)
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2 1/2 cups fresh strawberries, hulled and halved
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1 cup granulated sugar
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1/4 cup light brown sugar
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1/4 cup cornstarch
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1/4 tsp salt
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1 tbsp lemon juice
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1/2 tsp vanilla extract
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1 tbsp butter, cut into small pieces (for dotting)
For the Top:
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1 egg, beaten (for egg wash)
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1 tbsp coarse sugar (optional, for sprinkling)
Instructions
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Make the Pie Crust:
In a large bowl, mix flour, salt, and sugar. Cut in the butter with a pastry cutter or fork until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until dough comes together. Divide dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour. -
Prepare the Filling:
In a large bowl, toss rhubarb and strawberries with sugars, cornstarch, salt, lemon juice, and vanilla. Let sit for 10–15 minutes. -
Roll Out the Dough:
On a lightly floured surface, roll out one dough disc and fit it into a 9-inch pie plate. Trim excess dough around the edges. -
Add the Filling:
Spoon the fruit filling into the crust, and dot with small pieces of butter. -
Top the Pie:
Roll out the second dough disc and place over the filling (or cut into strips for a lattice top). Trim and crimp the edges. Brush top crust with egg wash and sprinkle with coarse sugar, if using. -
Bake:
Preheat oven to 400°F (200°C). Place pie on a baking sheet to catch drips and bake for 20 minutes. Reduce heat to 350°F (175°C) and bake for an additional 35–40 minutes, until crust is golden and filling is bubbly. -
Cool:
Let pie cool completely before slicing to allow filling to set.
Notes
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If the crust starts to brown too quickly, cover loosely with foil.
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Use a mix of strawberries and rhubarb that are both fresh and ripe for the best flavor.
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Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.
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Store leftovers in the fridge for up to 3 days.