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Strawberry Rhubarb Pie

Homemade Strawberry Rhubarb Pie with a Flaky Crust Delight

This Strawberry Rhubarb Pie balances sweet and tart flavors with a flaky crust, creating a delightful homemade dessert.
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Prep Time 1 hour
Cook Time 1 hour 5 minutes
Cooling Time 3 hours
Total Time 5 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2.5 cups All-Purpose Flour providing the perfect structure for a flaky crust.
  • 0.75-1 cups Granulated Sugar adjust based on the tartness of your fruit for the ideal sweetness.
  • 1 teaspoon Salt to enhance the overall flavor.
  • 1 cup Unsalted Butter cold and cubed; essential for achieving that melt-in-your-mouth flakiness.
  • 6-8 tablespoons Ice Water should be cold to keep your dough firm and manageable.
For the Filling
  • 3.5 cups Fresh Rhubarb the main ingredient that brings in that delightful tanginess.
  • 3.5 cups Fresh Strawberries use fresh for the best texture, but thawed frozen berries can work in a pinch.
  • 0.25 cups Cornstarch thickening agent for a perfectly set pie.
  • 1 tablespoon Fresh Lemon Juice adds brightness and balances the sweetness.
  • 1 teaspoon Vanilla Extract deepens the flavor profile of the filling.
  • 0.25 teaspoon Ground Cinnamon optional; a warm spice that complements the pie's flavor beautifully.
  • 1 tablespoon Unsalted Butter in filling; enriches the filling for velvety goodness.
  • 0.125 teaspoon Salt balances the sweetness and enhances flavors.
For Assembly
  • 1 count Egg beaten; for brushing on the crust to achieve a lovely golden finish.
  • 1 tablespoon Coarse Sugar a sprinkle on the top crust adds a delightful crunch and shimmer.

Equipment

  • mixing bowl
  • Pastry cutter
  • pie plate
  • Oven

Method
 

Step-by-Step Instructions for Strawberry Rhubarb Pie
  1. In a large mixing bowl, combine 2 ½ cups of all-purpose flour, ¾ to 1 cup of granulated sugar, and 1 teaspoon of salt. Cut in 1 cup of cold, cubed unsalted butter using a pastry cutter until the mixture resembles coarse meal.
  2. Gradually add 6 to 8 tablespoons of ice water, stirring until the dough clumps together. Shape the dough into discs, wrap them in plastic, and chill for at least 1 hour.
  3. In a separate bowl, mix 3 ½ cups of fresh rhubarb and 3 ½ cups of fresh strawberries with ¾ to 1 cup of sugar, ¼ cup of cornstarch, 1 tablespoon of fresh lemon juice, 1 teaspoon of vanilla extract, ¼ teaspoon of ground cinnamon (if using), and 1/8 teaspoon of salt. Allow this mixture to sit for 20-30 minutes.
  4. Roll out one chilled dough disc on a floured surface to fit your pie plate. Transfer the rolled dough into the plate, pressing gently to fit.
  5. Fill the bottom crust with the fruit mixture, adding 1 tablespoon of unsalted butter on top. Lay the second crust over the filling, crimping the edges to seal. Cut slits for venting.
  6. Chill the assembled pie for 15-20 minutes to set. Preheat your oven to 425°F. Brush the top crust with a beaten egg and sprinkle with 1 tablespoon of coarse sugar.
  7. Bake the pie for 20 minutes until the crust starts to brown, then lower the temperature to 375°F and continue baking for 35-45 minutes until the filling is bubbly and the crust is deeply golden.
  8. Remove the pie from the oven and let it cool completely for 3-4 hours.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 10mgIron: 1mg

Notes

Keep all the crust ingredients cold for the flakiest texture possible. Let the filling sit for 20-30 minutes after mixing to enhance flavors. Chill the assembled pie before baking.

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