Homemade Strawberry Rhubarb Pie (Print version)

A flaky homemade strawberry rhubarb pie with juicy berries, tart rhubarb, and a glossy filling that slices clean after cooling.

# Ingredients:

For the butter crust

01 - 2 1/2 cups (315 g) all-purpose flour, plus more for rolling
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon fine salt
04 - 1 cup (226 g) cold unsalted butter, cut into cubes
05 - 6-8 tablespoons ice water

For the strawberry rhubarb filling

06 - 3 cups (360 g) rhubarb, trimmed and sliced 1/2 inch thick
07 - 3 cups (450 g) strawberries, hulled and halved or quartered
08 - 3/4 cup (150 g) granulated sugar
09 - 1/4 cup (32 g) cornstarch
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon finely grated lemon zest
12 - 1 teaspoon vanilla extract
13 - 1/4 teaspoon fine salt
14 - 1 tablespoon unsalted butter

For finishing

15 - 1 large egg, beaten with 1 teaspoon water
16 - 1 tablespoon coarse sugar, optional

# Instructions:

01 - Whisk flour, sugar, and salt in a large bowl. Cut in the cold butter until the pieces are mostly pea-size, then stir in ice water 1 tablespoon at a time until the dough holds when pressed. Divide into 2 disks, wrap, and chill for at least 1 hour.
02 - Combine rhubarb, strawberries, sugar, cornstarch, lemon juice, lemon zest, vanilla, salt, and butter in a saucepan. Cook over medium heat for 6-8 minutes, stirring often, until the juices look glossy and lightly thickened. Cool to room temperature.
03 - On a floured surface, roll one dough disk into a 12-inch round. Fit it into a 9-inch pie plate, leaving a small overhang. Refrigerate while you roll the top crust.
04 - Roll the second dough disk into a 12-inch round and cut it into strips. Spoon the cooled filling into the bottom crust, weave the strips over the filling, trim the edges, and crimp firmly.
05 - Refrigerate the assembled pie for 20 minutes. Heat the oven to 425°F. Brush the lattice with egg wash and sprinkle with coarse sugar if using.
06 - Bake at 425°F for 20 minutes. Reduce the oven to 375°F and bake for 35-40 minutes more, until the crust is deep golden and the filling bubbles thickly in the center. Shield the edges with foil if they brown too fast.
07 - Cool the pie on a rack for at least 4 hours before slicing. Serve at room temperature or slightly warm.

# Good to know:

01 - The pie needs at least 4 hours of cooling time for neat slices.
02 - Use about 6 cups total fruit if adjusting the strawberry and rhubarb ratio.
03 - A metal pie plate helps the bottom crust brown well.

Back