Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of ripe strawberries encased in a flaky, buttery homemade crust. Perfectly balanced with sugars and vanilla, this pie is baked to golden perfection and cooled for the ultimate slice of summer dessert.
Ingredients
Scale
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
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
Topping
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (optional)
Instructions
- Make the Pie Dough: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing gently until the dough starts to come together. Divide the dough into two disks, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
- Prepare the Filling: In a large bowl, combine chopped rhubarb, sliced strawberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss everything together to evenly coat the fruit. Allow the mixture to sit for 15 to 20 minutes so the flavors meld and the fruit releases some juice.
- Preheat Oven and Roll Out Dough: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of chilled dough into a circle large enough to fit a 9-inch pie dish. Carefully transfer and fit the dough into the pie dish, smoothing out any wrinkles. Pour the prepared fruit filling evenly into the crust.
- Assemble the Pie: Roll out the second disk of dough into a circle matching the size of the pie. Lay it over the filling. Trim any excess dough, then crimp the edges securely to seal. Cut several small slits into the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg wash and sprinkle with coarse sugar if desired for extra crunch and shine.
- Bake the Pie: Place the pie in the preheated oven and bake for 20 minutes at 400°F (200°C). Then reduce the heat to 350°F (175°C) and continue baking for an additional 35 to 40 minutes until the crust is golden and the filling is bubbly. If the edges of the crust 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. This cooling time helps the filling to set properly for clean slicing and optimal flavor. Serve slices at room temperature or slightly chilled.
Notes
- Chilling the dough is essential for a flaky crust and easier handling.
- If you prefer a sweeter filling, you can adjust the sugar amounts accordingly.
- Use ripe, fresh strawberries and firm rhubarb for best texture and flavor.
- To prevent a soggy bottom crust, you can bake the crust for 8-10 minutes before filling (blind baking), though it’s optional.
- Store leftovers covered in the refrigerator and consume within 3-4 days for freshness.
