Description
A classic Strawberry Rhubarb Pie featuring a buttery, flaky crust filled with a sweet and tart strawberry and rhubarb mixture. This pie perfectly balances the tanginess of rhubarb with the natural sweetness of strawberries, making it a delightful dessert for any occasion.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 1/2 cup ice water
Filling
- 3 cups rhubarb, chopped
- 3 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (optional)
Instructions
- Prepare the Pie Dough: Whisk together the all-purpose flour, salt, and sugar in a large bowl. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough forms a cohesive ball. Divide the dough into two disks, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
- Make the Fruit Filling: In a large bowl, combine the chopped rhubarb, hulled and sliced strawberries, granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss everything gently to coat the fruit evenly and let the mixture sit for 15 to 20 minutes to macerate, allowing the flavors to meld and the fruit to release some juices.
- Preheat the Oven and Roll Out Dough: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one of the chilled dough disks into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and sides without stretching.
- Assemble the Pie: Pour the prepared fruit filling evenly into the crust-lined pie dish. Roll out the second disk of chilled dough into a circle and place it over the filling. Trim excess dough from the edges, then crimp or flute the edges to seal. Cut several slits in the top crust to allow steam to escape while baking. Brush the top crust with the beaten egg for a golden finish and, if desired, sprinkle with coarse sugar for added texture and sparkle.
- Bake the Pie: Place the assembled pie in the preheated oven and bake at 400°F (200°C) for 20 minutes to set the crust. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely for at least 2 hours, which helps the filling to set properly, making it easier to slice and serve.
Notes
- Chilling the dough is essential to achieve a flaky crust.
- Cover pie edges with foil if they brown too fast during baking.
- Allow the pie to cool completely before slicing for clean cuts.
- Coarse sugar on top adds a pleasant crunch and visual appeal but is optional.
- Use fresh rhubarb and strawberries for the best flavor.