If you're looking for a dessert that's the perfect balance of sweet and tart, strawberry rhubarb pie is the treat for you. With a buttery, flaky crust and a vibrant, juicy filling, it’s a showstopper for any occasion—whether it's a summer picnic, a family gathering, or just a cozy evening at home.
This recipe is easy to follow and guarantees pie perfection every single time. Grab your apron, and let's get baking!
Ingredients
For the Pie Crust (Double Crust)
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tablespoons ice water
For the Strawberry Rhubarb Filling
- 2 ½ cups fresh strawberries, hulled and halved
- 2 ½ cups fresh rhubarb, chopped (roughly ½-inch pieces)
- 1 cup granulated sugar (adjust to taste)
- ¼ cup light brown sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For Assembly
- 1 egg, lightly beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
1. Make the Pie Dough
- Combine Dry Ingredients: Mix flour, salt, and sugar in a large bowl.
- Cut in Butter: Add cold, cubed butter to the dry mixture. Use a pastry cutter or your hands to combine until the texture resembles coarse crumbs.
- Add Water: Slowly drizzle in ice water, 1 tablespoon at a time, and mix until the dough comes together without being sticky.
- Chill: Divide the dough in half, shape into two thick discs, wrap in plastic wrap, and chill for at least 1 hour (or up to 2 days).
2. Prepare the Filling
- Combine Fruits: Mix strawberries and rhubarb in a large bowl.
- Add Sweeteners and Thickener: Add granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss until the fruit is evenly coated. Set aside.
3. Roll Out the Dough
- On a floured surface, roll out one disc of dough into a circle, about 12 inches in diameter. Carefully transfer it to a 9-inch pie dish, letting the edges drape over the sides. Trim excess dough, leaving about 1 inch overhang.
- Roll out the second disc for the pie’s top crust (or cut it into strips if making a lattice crust).
4. Assemble the Pie
- Fill the Crust: Pour the strawberry rhubarb mixture into the bottom crust, spreading it out evenly.
- Top with Crust: Cover with the second dough or create a lattice design. Trim and crimp the edges.
- Egg Wash: Brush the top with beaten egg for a golden finish and sprinkle with coarse sugar for texture (optional).
5. Bake the Pie
- Preheat Oven: Heat the oven to 400°F (200°C).
- Bake: Place the pie on the middle rack and bake for 20 minutes. Lower the temperature to 375°F (190°C) and bake for an additional 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool: Allow the pie to cool completely (about 2-3 hours) for the filling to set before slicing.
Tips for Pie Perfection
- Use Cold Ingredients: The colder the butter, the flakier your crust. Chill all your ingredients, including your flour, for best results.
- Adjust Sweetness: If your strawberries are very sweet, reduce the sugar slightly to ensure the tartness of the rhubarb comes through.
- Prevent a Soggy Bottom: Sprinkle a thin layer of breadcrumbs or crushed graham crackers on the bottom crust before adding the filling to absorb excess moisture.
Serving Suggestions
Serve your strawberry rhubarb pie with a scoop of vanilla ice cream or a dollop of whipped cream for a classic pairing. Or, enjoy it on its own for a simpler yet equally delightful treat.
This strawberry rhubarb pie will quickly become a family favorite, thanks to its perfect balance of sweet and tart flavors. Once you’ve had your first bite, you’ll know there’s nothing quite like it.
What are you waiting for? Grab your rolling pin, head to the kitchen, and make some pie magic. 🍓✨
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