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Easy Tangy Rhubarb Strawberry Pie

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A quick and easy summer dessert featuring a tangy rhubarb and sweet strawberry filling with a flaky lattice crust. Perfect for backyard barbecues and spontaneous gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 tsp salt
  • 1 tbsp sugar (optional)
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 4 cups (about 500g) fresh rhubarb, chopped into ½-inch pieces
  • 3 cups (about 450g) fresh strawberries, hulled and halved
  • 1 ¼ cups (250g) granulated sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • Pinch of salt
  • 1 egg, beaten
  • 1 tbsp coarse sugar (optional)

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs.
  2. Gradually add ice water, one tablespoon at a time, mixing gently until dough just holds together. Avoid over-mixing.
  3. Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Combine chopped rhubarb, halved strawberries, sugar, cornstarch, vanilla extract, lemon juice, and a pinch of salt in a large bowl. Toss gently and let sit for 10-15 minutes.
  5. Preheat oven to 400°F (200°C). Roll out one dough disc into a 12-inch circle and place in a 9-inch pie dish.
  6. Pour fruit mixture into crust, spreading evenly but not overfilling.
  7. Roll out second dough disc into 12-inch circle. Cut into ¾-inch strips and weave over filling to create lattice pattern.
  8. Trim excess dough, seal edges, crimp decoratively, brush lattice with beaten egg, and sprinkle with coarse sugar.
  9. Place pie on baking sheet and bake at 400°F (200°C) for 20 minutes.
  10. Reduce heat to 350°F (175°C) and bake for an additional 35-40 minutes until crust is golden and filling bubbly. Cover edges with foil if browning too quickly.
  11. Cool pie for at least 2 hours before serving to allow filling to set.

Notes

Keep butter cold for flaky crust. Let fruit mixture sit 10-15 minutes before assembling. Cover crust edges with foil if browning too fast. Cool pie at least 2 hours before slicing for best results. Frozen fruit can be used if thawed and drained. Gluten-free and dairy-free substitutions possible.

Nutrition

Keywords: rhubarb pie, strawberry pie, summer dessert, lattice crust, easy pie recipe, tangy pie, fruit pie

Find it online: https://magnetmeal.com/easy-tangy-rhubarb-strawberry-pie-recipe-perfect-for-summer-desserts/