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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

A classic sweet-tart Strawberry Rhubarb Pie with a flaky buttery double crust. This timeless summer dessert balances juicy strawberries with tangy rhubarb for a perfectly sliceable, crowd-pleasing pie.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup cold unsalted butter, cubed
  • 6–8 tbsp ice water
  • 3 cups fresh rhubarb, sliced 1/2 inch thick
  • 2 cups fresh strawberries, hulled and halved
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 1/4 tsp salt
  • 1 tbsp cold butter, cubed (for filling)
  • 1 egg (for egg wash)
  • 1 tbsp milk
  • 1 tbsp turbinado sugar

Equipment

  • mixing bowls
  • Rolling Pin
  • 9-inch pie dish
  • baking sheet
  • pastry brush

Method
 

  1. In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water gradually until dough forms. Divide into two disks, wrap, and chill for at least 1 hour.
  2. In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, vanilla, orange zest, and salt. Toss gently and let sit for 20 minutes.
  3. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place on lower rack.
  4. Roll out one dough disk into a 12-inch circle and place into a 9-inch pie dish. Trim edges, leaving a slight overhang.
  5. Pour the fruit filling into the crust and dot with small cubes of butter.
  6. Roll out the second dough disk and place over filling or create a lattice top. Trim and seal edges, then crimp.
  7. Brush with egg wash and sprinkle with turbinado sugar. Cut vents if using a full crust.
  8. Bake at 425°F for 20 minutes, then reduce to 375°F and bake 35–40 minutes until golden and bubbling.
  9. Cool on a wire rack for at least 2 hours before slicing and serving.

Notes

For best results, allow the pie to cool completely before slicing so the filling sets properly. You can substitute tapioca for cornstarch if preferred. Shield crust edges with foil if browning too quickly. Frozen fruit can be used if fully thawed and drained.