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The Best Strawberry Rhubarb Pie

Close-up of a juicy slice of strawberry rhubarb pie showing the filling and golden lattice crust.
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Follow this recipe for a classic strawberry rhubarb pie featuring a flaky crust and a perfectly set, balanced sweet and tart filling.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Prepare the crust: 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. Divide the dough in half, form two flat discs, wrap them in plastic, and chill for at least 1 hour.
  2. Prepare the filling: In a separate large bowl, gently combine the rhubarb and strawberries. In a small bowl, whisk together the granulated sugar and cornstarch. Pour the sugar mixture over the fruit. Add the lemon juice and vanilla extract. Toss gently to coat. Let the mixture sit for 15 minutes.
  3. Assemble the pie: Preheat your oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out one dough disc to fit a 9-inch pie plate. Carefully place the dough into the plate. Trim the edges, leaving a 1-inch overhang.
  4. Pour the fruit filling into the bottom crust.
  5. Roll out the second dough disc. You can cut strips for a lattice top or place the whole sheet over the filling. If using a full top, cut several vents in the top crust. Crimp the edges of the top and bottom crusts together to seal.
  6. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar.
  7. Bake: Place the pie on a baking sheet to catch drips. Bake at 400 degrees F for 20 minutes. Reduce the oven temperature to 375 degrees F (190 degrees 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 with foil.
  8. Cool: Let the pie cool completely on a wire rack for at least 4 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • To prevent a runny filling, use cornstarch as the thickener and allow the pie to cool completely before cutting.
  • If you prefer a crumb topping instead of a top crust, use 1 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter mixed until crumbly, then sprinkle over the filling.

Nutrition

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