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Perfect Strawberry Rhubarb Pie

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A simple and reliable strawberry rhubarb pie recipe featuring a flaky golden crust and a perfectly balanced sweet and tart filling. Ideal for spring and summer gatherings or cozy nights in.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (300g)
  • 1 cup unsalted butter, cold and cubed (225g)
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon salt
  • 6–8 tablespoons ice-cold water (90-120ml)
  • 4 cups fresh rhubarb, chopped (about 1/2-inch pieces)
  • 3 cups fresh strawberries, halved or quartered
  • 1 cup granulated sugar (200g)
  • ½ cup brown sugar (100g)
  • ¼ cup cornstarch (30g)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • ¼ teaspoon ground cinnamon (optional)
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon coarse sugar (for sprinkling on top)

Instructions

  1. In a large bowl, whisk together flour, sugar (if using), and salt.
  2. Add cold, cubed butter and cut into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter bits (3-5 minutes).
  3. Drizzle ice-cold water one tablespoon at a time, mixing gently with a fork after each addition until dough just clumps together but is not wet or sticky (6-8 tablespoons).
  4. Divide dough into two equal portions, shape each into a flat disc about 1 inch thick, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
  5. In a large bowl, combine rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and cinnamon (if using). Toss gently to coat evenly and let sit while dough chills.
  6. Lightly flour a clean surface and roll out one dough disc into a 12-inch circle about ⅛ inch thick. Transfer to a 9-inch pie dish, letting edges hang over slightly. Press gently to fit without stretching.
  7. Pour fruit filling evenly into the crust.
  8. Roll out second dough disc into a 12-inch circle. Lay whole over filling or cut into strips for lattice top. Trim excess dough and crimp edges to seal.
  9. Brush top crust with egg wash and sprinkle with coarse sugar.
  10. Place pie on a baking sheet and bake in a preheated oven at 400°F (200°C) for 20 minutes.
  11. Reduce oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes until crust is golden and filling is bubbling.
  12. Let pie cool on a wire rack for at least 2 hours before slicing and serving.

Notes

Keep butter and water cold for a flaky crust. Do not overmix dough to avoid tough crust. Use cornstarch to thicken filling and prevent sogginess. Vent or lattice the top crust to allow steam to escape. Let pie cool for at least 2 hours before slicing for best results. Tent with foil if crust browns too quickly.

Nutrition

Keywords: strawberry rhubarb pie, flaky pie crust, homemade pie, spring dessert, summer dessert, fruit pie, easy pie recipe

Find it online: https://magnetmeal.com/perfect-strawberry-rhubarb-pie-recipe-easy-homemade-flaky-crust-guide/