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Strawberry Rhubarb Pie Recipe

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4.2 from 3 reviews

This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries, wrapped in a flaky homemade butter crust with a beautiful lattice top. Perfectly balanced and baked to golden perfection, it’s an ideal dessert for spring and summer gatherings.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Pie Crust

  • 3 ½ cup (15 ounces/420g) all-purpose flour
  • 1 pinch of salt
  • 1 cup + 4 Tablespoons (10 ounces/280g) unsalted butter, cold and diced
  • 2 teaspoons granulated sugar
  • ⅔ cup (5 ounces/150 ml) ice cold water, or more if needed

Filling

  • 3 cups (380g) rhubarb, cut into ½-inch (1.5 cm) pieces
  • 2½ cups (380g) strawberries, washed, hulled, and cut into small pieces
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) cornstarch
  • ¼ teaspoon salt
  • 1 lemon, zest only
  • 1 teaspoon fresh lemon juice
  • 1 Tablespoon unsalted butter, cut into small pieces

Toppings

  • 1 egg yolk, beaten with a pinch of salt (for egg wash)
  • Coarse sugar for sprinkling on top of the lattice pie crust

Instructions

  1. Prepare the crust: In a medium bowl, combine the flour and a pinch of salt. Dice the cold butter and use your fingers or a pastry cutter to crumble it into the flour until the mixture resembles small peas. Stir in 2 teaspoons of sugar.
  2. Add water: Gradually pour ice cold water into the mixture a little at a time, stirring with a fork. When the dough starts to come together, finish by hand and shape into a ball.
  3. Divide and chill dough: Split the dough into two portions, with one about twice the size of the other. Flatten each into discs, wrap separately in plastic wrap, and refrigerate for 30 minutes.
  4. Preheat oven and prepare pan: Heat your oven to 425°F (220°C). Butter and flour a 9-inch (23 cm) deep pie dish with at least a 2-inch (5 cm) rim.
  5. Make the filling: In a large bowl, combine the cut strawberries and rhubarb. Add sugar, cornstarch, salt, lemon zest, and lemon juice. Mix well until all fruit pieces are evenly coated.
  6. Roll out bottom crust: Roll out the larger dough disc into a 13-inch (33 cm) circle. Transfer it carefully to the prepared pie dish, trimming edges so they slightly overhang the rim.
  7. Add filling: Spoon the strawberry rhubarb mixture into the crust, discarding any excess liquid. Dot the filling evenly with the tablespoon of diced butter. Chill in the fridge while preparing the top crust.
  8. Prepare lattice crust: Roll out the smaller dough disc into an 11-inch (28 cm) circle. Cut into thin strips and weave a lattice pattern over the filling. Crimp the edges with a fork for a decorative finish.
  9. Apply egg wash and sugar: Whisk the egg yolk with one tablespoon of water and a pinch of salt. Brush this egg wash over the lattice crust. Sprinkle coarse sugar on top for added crunch and shine.
  10. Bake the pie: Place the pie in the oven and bake at 425°F (220°C) for 20 minutes. Then, reduce the heat to 375°F (190°C) and continue baking for another 30 minutes. Around 40 minutes into baking, tent the pie loosely with foil to prevent overbrowning.
  11. Cool and serve: Remove the pie from the oven and allow it to cool in the dish before slicing. Serve at room temperature or slightly warm, optionally with a scoop of vanilla ice cream for extra indulgence.

Notes

  • Be sure your butter and water are cold to create a flaky pie crust.
  • Discard excess liquid from the filling to prevent a soggy crust.
  • The lattice crust allows steam to escape and gives a classic pie look.
  • Tenting the pie with foil prevents the crust from burning during the final bake time.
  • Serve with vanilla ice cream or whipped cream for a delicious complement.
  • Make sure to chill the dough pieces before rolling for easier handling and better texture.
  • Author: Amelia
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/strawberry-rhubarb-pie-recipe/