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Best Strawberry-Rhubarb Pie

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This Strawberry-Rhubarb Pie is the perfect mix of sweet and tart, with a buttery, flaky crust and a juicy fruit filling. It’s a classic spring and summer dessert that never goes out of style. Serve it warm with a scoop of vanilla ice cream for the ultimate treat!

Ingredients

Scale

For the Crust:

  • 2 1/2 cups all-purpose flour

  • 1 tsp salt

  • 1 tbsp sugar

  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes

  • 6–8 tbsp ice water

For the Filling:

  • 3 cups fresh rhubarb, chopped (about 1/2-inch pieces)

  • 2 1/2 cups fresh strawberries, hulled and halved

  • 1 cup granulated sugar

  • 1/4 cup light brown sugar

  • 1/4 cup cornstarch

  • 1/4 tsp salt

  • 1 tbsp lemon juice

  • 1/2 tsp vanilla extract

  • 1 tbsp butter, cut into small pieces (for dotting)

For the Top:

  • 1 egg, beaten (for egg wash)

  • 1 tbsp coarse sugar (optional, for sprinkling)

Instructions

  1. Make the Pie Crust:
    In a large bowl, mix flour, salt, and sugar. Cut in the butter with a pastry cutter or fork until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until dough comes together. Divide dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour.

  2. Prepare the Filling:
    In a large bowl, toss rhubarb and strawberries with sugars, cornstarch, salt, lemon juice, and vanilla. Let sit for 10–15 minutes.

  3. Roll Out the Dough:
    On a lightly floured surface, roll out one dough disc and fit it into a 9-inch pie plate. Trim excess dough around the edges.

  4. Add the Filling:
    Spoon the fruit filling into the crust, and dot with small pieces of butter.

  5. Top the Pie:
    Roll out the second dough disc and place over the filling (or cut into strips for a lattice top). Trim and crimp the edges. Brush top crust with egg wash and sprinkle with coarse sugar, if using.

  6. Bake:
    Preheat oven to 400°F (200°C). Place pie on a baking sheet to catch drips and bake for 20 minutes. Reduce heat to 350°F (175°C) and bake for an additional 35–40 minutes, until crust is golden and filling is bubbly.

  7. Cool:
    Let pie cool completely before slicing to allow filling to set.

 

Notes

  • If the crust starts to brown too quickly, cover loosely with foil.

  • Use a mix of strawberries and rhubarb that are both fresh and ripe for the best flavor.

  • Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.

  • Store leftovers in the fridge for up to 3 days.

 

Find it online: https://ukfinda.com/best-strawberry-rhubarb-pie/