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The Best Strawberry Rhubarb Pie Recipe with Flaky Crust

Close-up of a juicy slice of strawberry rhubarb pie showing the bright red filling and sugared lattice crust.
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Make this homemade strawberry rhubarb pie to capture the perfect sweet and tart flavor of summer. This recipe delivers a juicy filling and a reliably flaky crust, making it accessible even for beginners.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved
  • 1 3/4 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the pie dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the filling: In a large bowl, gently combine the cut rhubarb and strawberries.
  4. In a separate bowl, whisk together the granulated sugar, brown sugar, and cornstarch. Pour this sugar mixture over the fruit. Add the lemon juice and vanilla extract. Toss gently until the fruit is evenly coated. Let the filling sit for 15 minutes.
  5. Preheat your oven to 400°F (200°C).
  6. Roll out one dough disk on a lightly floured surface to fit a 9-inch pie plate. Carefully transfer the dough to the plate. Trim the edges, leaving a 1-inch overhang.
  7. Pour the strawberry rhubarb filling into the bottom crust.
  8. Roll out the second dough disk. Cut strips to create a lattice pie top, or place the whole sheet over the filling. Crimp the edges to seal the top and bottom crusts together.
  9. Brush the top crust with the beaten egg wash and sprinkle evenly with coarse sugar.
  10. Place the pie on a baking sheet (to catch drips). Bake at 400°F (200°C) for 20 minutes.
  11. Reduce the oven temperature to 375°F (190°C). Continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  12. Let the pie cool completely on a wire rack for at least 4 hours before slicing. This allows the filling to set properly.

Notes

  • If you use frozen rhubarb or strawberries, do not thaw them first. You may need to increase the cooking time by 10 to 15 minutes.
  • For an extra flaky pie crust, keep all your ingredients, especially the butter and water, as cold as possible during mixing.
  • Serve this classic rhubarb dessert warm with a scoop of vanilla ice cream for the best experience.

Nutrition

Find it online: https://kitchenican.com/strawberry-rhubarb-pie-recipe-flaky-crust/