Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of fresh strawberries, creating a perfectly balanced fruit filling encased in a flaky, buttery homemade crust. Baked to golden perfection, this pie is a delightful dessert ideal for spring and summer gatherings.
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 and Finishing
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (optional)
Instructions
- Make the Pie Dough: Whisk together the flour, salt, and sugar in a large bowl. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing just until a dough forms. Divide the dough into two disks, wrap them tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Prepare the Filling: In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss thoroughly to blend all ingredients and let the mixture sit for 15 to 20 minutes to allow the sugars to dissolve and the filling to thicken slightly.
- Preheat the Oven and Roll Dough: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing gently to fit the shape.
- Assemble the Pie: Pour the prepared fruit filling evenly into the pie crust-lined dish. Roll out the second disk of dough, then place it over the fruit filling. Trim any excess dough from the edges and crimp them to seal. Cut several slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg to promote browning and sprinkle with coarse sugar if desired for extra crunch and sparkle.
- Bake the Pie: Bake the pie at 400°F (200°C) for 20 minutes to set the crust. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes until the crust is golden brown and the filling is bubbling. To prevent over-browning, cover the edges of the crust with foil halfway through baking if necessary.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This cooling step allows the filling to set properly, making it easier to slice and serve. Enjoy your delicious homemade Strawberry Rhubarb Pie as a satisfying dessert.
Notes
- For best results, use very cold butter and ice water when making the crust to achieve a flaky texture.
- If the crust edges brown too quickly, cover them with foil strips during baking to prevent burning.
- Letting the pie cool fully before slicing helps the filling set and prevents runny slices.
- Optional coarse sugar sprinkled on top adds a nice crunchy texture and a little extra sweetness.
- Feel free to adjust sugar amounts depending on the sweetness of your strawberries and rhubarb.
