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Easy Tangy Rhubarb Strawberry Pie

A delightful pie combining the tartness of rhubarb with the sweetness of strawberries. This easy-to-make pie is perfect for any occasion.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 2.5 cups all-purpose flour sifted
  • 1 tsp salt
  • 1 tbsp sugar optional
  • 1 cup unsalted butter cold and cubed
  • 6-8 tbsp ice water
Filling
  • 4 cups fresh rhubarb chopped into ½-inch pieces
  • 3 cups fresh strawberries hulled and halved
  • 1.25 cups granulated sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 pinch salt
Topping
  • 1 egg beaten
  • 1 tbsp coarse sugar optional

Method
 

  1. Whisk flour, salt, and sugar. Add butter and mix until coarse crumbs form.
  2. Gradually add ice water until dough holds together. Avoid over-mixing.
  3. Divide dough, wrap, and refrigerate for 30 minutes.
  4. Combine rhubarb, strawberries, sugar, cornstarch, vanilla, lemon juice, and salt. Toss and let sit for 10-15 minutes.
  5. Preheat oven to 400°F (200°C). Roll out dough and place in pie dish.
  6. Pour fruit mixture into crust.
  7. Roll out second dough, cut into strips, and weave over filling.
  8. Trim, seal, crimp, brush with egg, and sprinkle with sugar.
  9. Bake at 400°F (200°C) for 20 minutes.
  10. Reduce heat to 350°F (175°C) and bake for 35-40 minutes. Cover edges if browning too quickly.
  11. Cool for at least 2 hours before serving.

Notes

For a crispier crust, chill the pie for an additional 30 minutes before baking.