Description

A classic Strawberry-Rhubarb Pie with the perfect balance of sweet strawberries and tart rhubarb in a flaky homemade crust, creating a delicious seasonal dessert that’s stood the test of time.

Ingredients

Scale

For the Flaky Pie Crust:

2½ cups all-purpose flour (310g)
1 tablespoon granulated sugar
1 teaspoon salt
1 cup cold unsalted butter, cubed (227g)
¼ to ⅓ cup ice water (60-80ml)
1 tablespoon apple cider vinegar (for extra flakiness)
1 egg white (for brushing)
1 tablespoon turbinado sugar (for sprinkling)

For the Vibrant Filling:

3 cups fresh rhubarb, cut into ½-inch pieces (about 375g)
3 cups fresh strawberries, hulled and sliced (about 450g)
1 cup granulated sugar (200g)
¼ cup cornstarch (32g)
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
¼ teaspoon almond extract (enhances the strawberry flavor)
¼ teaspoon salt
2 tablespoons butter, cut into small pieces (for dotting)

Instructions

Step 1: Prepare the Pie Dough

In a large bowl, whisk together flour, sugar, and salt.
Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until you have pea-sized pieces.
Mix ice water with apple cider vinegar in a small bowl.
Gradually add the water mixture to the flour mixture, 1 tablespoon at a time, mixing with a fork until the dough just comes together. You may not need all the water.
Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

Step 2: Create the Filling

In a large bowl, combine sliced strawberries and chopped rhubarb.
In a separate bowl, whisk together sugar, cornstarch, and salt.
Add the sugar mixture to the fruit along with lemon juice, vanilla extract, and almond extract.
Gently toss until fruit is evenly coated. Let sit for 15 minutes to allow flavors to meld.

Step 3: Assemble the Pie

Preheat your oven to 400°F (200°C) with a baking sheet inside.
Roll out one disc of dough on a lightly floured surface to about 12 inches in diameter.
Carefully transfer to a 9-inch pie dish, pressing gently into the bottom and sides.
Pour the fruit filling into the crust, making sure to include all juices. Dot the filling with small pieces of butter.
Roll out the second disc of dough and either cover the pie completely (cutting vents) or create a lattice top.
Trim excess dough and crimp the edges decoratively.

Step 4: Final Touches

Brush the top crust with egg white.
Sprinkle with turbinado sugar for a beautiful crystalline finish and extra crunch.

Step 5: Bake

Place pie on the preheated baking sheet in the oven.
Bake at 400°F (200°C) for 20 minutes.
Reduce temperature to 350°F (175°C) and continue baking for 30-35 minutes more, until the filling is bubbling and the crust is golden brown.
If the top starts browning too quickly, tent with foil.

Step 6: Cool

Transfer the pie to a wire rack and let cool completely (at least 3 hours, preferably 4).
This cooling period allows the filling to set properly and the flavors to fully develop.

Notes

For a gluten-free option, use a 1:1 gluten-free flour blend with xanthan gum.
Vegan bakers can substitute cold coconut oil or plant-based butter and use aquafaba for egg wash.
Frozen fruits work well in the off-season but may require an additional tablespoon of cornstarch.
A lattice top allows more moisture to escape during baking, resulting in a less soggy bottom crust.
Always ensure your pie is fully cooled before slicing for the best texture and slice integrity.
To revive leftover pie with a soggy crust, place in a 350°F oven for 10-15 minutes.

Prep Time: 45 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 385
Sugar: 28g
Sodium: 240mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg

Keywords: strawberry rhubarb pie, homemade pie, seasonal dessert, fruit pie, rhubarb recipe, strawberry dessert, summer pie