Description
A classic spring and summer dessert, this Strawberry Rhubarb Pie features a golden, flaky crust and a luscious, tangy-sweet filling made with ripe strawberries and tart rhubarb.
Ingredients
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
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
1 egg, beaten (for egg wash)
2 tablespoons coarse sugar (optional)
Instructions
- Whisk together flour, salt, and sugar in a large bowl. Cut in the cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough forms. Divide into two disks, wrap, and chill for at least 1 hour.
- In a large bowl, toss together rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Let sit for 15–20 minutes.
- Preheat oven to 400°F (200°C). Roll out one disk of dough and fit into a 9-inch pie dish. Add fruit filling evenly.
- Roll out second dough disk, place over filling, trim and crimp edges, and cut slits for steam. Brush with beaten egg and sprinkle with coarse sugar.
- Bake for 20 minutes at 400°F (200°C). Reduce heat to 350°F (175°C) and bake for another 35–40 minutes. Cover edges with foil if they brown too quickly.
- Cool on a wire rack for at least 2 hours before slicing and serving.
Notes
Add a pinch of cinnamon or nutmeg for extra flavor.
Lattice crust makes for a decorative top.
Store-bought crust can be used for convenience.
Raspberries or blueberries can be added to the filling.
Replace some butter with shortening for a richer crust.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
