Description
A classic Strawberry Rhubarb Pie featuring a buttery, flaky crust filled with a sweet and tangy blend of fresh strawberries and tart rhubarb. This comforting dessert combines the perfect balance of fruity flavors wrapped in a crisp golden crust, ideal for spring and summer gatherings.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 1/2 cup ice water
Filling
- 3 cups rhubarb, chopped
- 3 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (optional)
Instructions
- Make the Pie Dough: Whisk together the all-purpose flour, salt, and sugar in a large bowl. Cut in the cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water while mixing until a dough forms. Divide the dough into two equal disks, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
- Prepare the Fruit Filling: In a large bowl, combine chopped rhubarb, hulled and sliced strawberries, granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss everything together thoroughly and let the mixture sit for 15 to 20 minutes to macerate, allowing the flavors to meld and juices to release.
- Preheat the Oven and Roll Out Dough: Preheat your oven to 400°F (200°C). Remove one disk of chilled dough and roll it out on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled dough carefully into the pie dish, pressing gently to fit the shape.
- Assemble the Pie: Pour the fruit filling evenly into the prepared pie crust. Roll out the second disk of dough and place it over the fruit filling. Trim the excess dough from the edges, then crimp the edges decoratively to seal the pie. Cut several slits on the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg for a golden finish, and optionally sprinkle with coarse sugar for added texture and sweetness.
- Bake the Pie: Place the pie in the preheated oven and bake at 400°F (200°C) for 20 minutes to set the crust. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil or a pie shield to prevent burning.
- Cool Before Serving: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time allows the filling to set and makes slicing easier. Serve at room temperature or slightly chilled for a deliciously balanced dessert.
Notes
- Chilling the pie dough before rolling is crucial for a flaky texture.
- Keep butter cold for best results when making the pie crust.
- Use fresh ripe strawberries and crisp rhubarb for optimal flavor balance.
- Cover pie edges with foil if they brown too quickly during baking.
- Allow the pie to cool completely to ensure the filling sets properly and slices cleanly.
- For a sweeter top crust, sprinkle coarse sugar before baking; otherwise, you can omit.
