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Strawberry Rhubarb Pie Recipe

A classic pie featuring the sweet and tart combination of strawberries and rhubarb. Perfect for a summer dessert!
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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
  

For the filling:
  • 2.5 cups fresh strawberries hulled and sliced
  • 2.5 cups chopped rhubarb
  • 1 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.25 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.25 tsp salt
For the crust:
  • 2.5 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter chilled and cubed
  • 6 tbsp ice water
For finishing:
  • 1 egg beaten (for egg wash)
  • 1 tbsp coarse sugar for sprinkling

Method
 

  1. Prepare the crust: Combine flour and salt, cut in butter, add ice water, divide dough, and refrigerate for 30 minutes.
  2. Make the filling: Combine strawberries, rhubarb, sugars, cornstarch, lemon juice, vanilla, and salt. Let sit for 15 minutes.
  3. Assemble the pie: Roll out dough, fit into dish, pour in filling, top with second crust, seal edges.
  4. Add finishing touches: Brush with egg and sprinkle with sugar.
  5. Bake: Bake at 400°F (200°C) for 20 minutes, then at 350°F (175°C) for 35-40 minutes.
  6. Cool and serve: Cool for 2 hours before slicing.

Notes

For a flakier crust, use very cold butter and ice water. Avoid overmixing the dough.