Ingredients
For the filling:
- 2 cups fresh rhubarb, sliced (about 1/2 inch thick)
- 2 ½ cups strawberries, hulled and halved
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup cornstarch (for a thicker filling) or 3 tbsp flour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp cinnamon (optional, for warmth)
- A pinch of salt
For the crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 6-8 tbsp ice water
- 1 tbsp sugar
- ½ tsp salt
- 1 egg (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions
1️⃣ Make the crust:
- In a large bowl, combine flour, sugar, and salt. Cut in butter until the mixture looks like coarse crumbs.
- Add ice water one tablespoon at a time, mixing until dough just comes together. Divide into two disks, wrap in plastic, and chill for 30 minutes.
2️⃣ Prepare the filling:
- In a large bowl, toss rhubarb, strawberries, sugars, cornstarch, lemon juice, vanilla, cinnamon, and salt. Let sit for 10 minutes to macerate and draw out juices.
3️⃣ Assemble the pie:
- Roll out one dough disk on a floured surface and fit into a 9-inch pie plate.
- Pour in the filling, discarding excess liquid. Dot with a bit of butter (optional for richness).
- Roll out the second dough disk. Create a lattice or full top crust, sealing edges.
4️⃣ Bake:
- Preheat oven to 400°F (200°C). Brush crust with egg wash and sprinkle with coarse sugar.
- Bake for 20 minutes, then reduce heat to 375°F (190°C) and bake another 30-35 minutes until the crust is golden and filling bubbles.
- Cool for at least 2 hours to set.
Would you like me to add tips on making the lattice top or maybe a fun twist like a crumb topping? 🍰✨