Description
This homemade Strawberry Rhubarb Pie features a perfectly balanced filling of sweet strawberries and tart rhubarb, encased in a flaky, golden-brown pie crust. A classic summer dessert, this pie is the perfect combination of fruity freshness and rich, buttery pastry. Serve it warm with a scoop of vanilla ice cream for an irresistible treat!
Ingredients
Units
Scale
- For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 6–8 tablespoons ice water
- For the Filling:
- 3 cups fresh strawberries, hulled and sliced
- 3 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
- For the Egg Wash:
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Prepare the Pie Crust:
- In a large bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour.
- Make the Filling:
- In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. Toss well and let sit for 15 minutes to release juices.
- Assemble the Pie:
- Preheat oven to 400°F (200°C).
- Roll out one dough disc on a floured surface and fit it into a 9-inch pie plate.
- Pour the fruit filling into the crust and dot with butter.
- Roll out the second dough disc and place it over the filling. Trim and crimp the edges. Cut slits in the top for steam to escape, or create a lattice crust.
- Bake the Pie:
- Brush the top crust with egg wash.
- Place the pie on a baking sheet to catch drips and bake for 20 minutes at 400°F.
- Reduce temperature to 375°F (190°C) and bake for an additional 30-35 minutes, until the crust is golden brown and filling is bubbling.
- Cool and Serve:
- Let the pie cool for at least 2 hours before slicing to allow the filling to set.
- Serve warm with vanilla ice cream or whipped cream.
- Nutrition Information (Per Serving)
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Notes
- For a thicker filling, let the fruit mixture sit longer to release excess juices.
- If the crust is browning too quickly, cover the edges with foil halfway through baking.
- Frozen strawberries and rhubarb can be used, but be sure to drain excess liquid.
- Details
Nutrition
- Calories: 380 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
