Strawberry Rhubarb Pie recipe

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? 🍰✨

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