Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie is a classic summer dessert with a flaky double crust and a perfectly balanced sweet-tart filling made from fresh strawberries and rhubarb. A timeless, crowd-pleasing recipe that’s both comforting and impressive.
Equipment
- mixing bowls
- Rolling Pin
- 9-inch pie dish
- baking sheet
- pastry brush
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6-8 tbsp ice water
- 3 cups fresh rhubarb, chopped
- 2 cups fresh strawberries, hulled and quartered
- 3/4 cup granulated sugar
- 2 tbsp brown sugar
- 4 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 orange zest (optional)
- 2 tbsp unsalted butter, cubed (for filling)
- 1 egg
- 1 tbsp milk
- coarse sugar for topping
Instructions
- Combine flour, salt, and sugar in a bowl. Cut in cold butter until crumbly, then add ice water gradually until dough forms. Divide into two discs, wrap, and chill for 1 hour.
- In a large bowl, mix rhubarb, strawberries, sugars, cornstarch, vanilla, and orange zest. Let sit for 15 minutes.
- Roll out one dough disc and fit into a 9-inch pie dish. Trim edges and refrigerate.
- Pour filling into crust and dot with butter cubes.
- Roll out second dough, place over filling, seal edges, and cut vents or create lattice.
- Brush with egg wash, sprinkle with coarse sugar, and place pie on a lined baking sheet.
- Bake at 425°F for 20 minutes, then reduce to 375°F and bake 40–45 minutes until golden and bubbling.
- Cool for at least 2 hours before slicing and serving.
Notes
Allow the pie to cool completely before slicing to ensure the filling sets properly. You can substitute tapioca starch for cornstarch if preferred. For best results, use fresh, ripe strawberries and firm rhubarb stalks. Chill the assembled pie before baking to help maintain crust structure.