Strawberry Rhubarb Pie Recipe
This strawberry rhubarb pie is the perfect balance of sweet and tart, with a flaky homemade crust and a luscious, sliceable filling. Learn how to bake it perfectly every time with our step-by-step guide and expert tips!
Equipment
- Equipment
- 9-inch pie dish
- Mixing Bowls
- Rolling Pin
- Pastry cutter or food processor
- Measuring Cups & Spoons
- Pie shield or aluminum foil
Ingredients
Ingredients
For the Double Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup 2 sticks unsalted butter, very cold, cubed
- ½ cup ice water plus more as needed
- 1 –2 tbsp vodka optional, helps with flakiness
For the Strawberry Rhubarb Filling:
- 4 cups rhubarb sliced (about 1 lb)
- 4 cups strawberries hulled and sliced (about 1 lb)
- 1 ½ cups granulated sugar
- ¼ cup cornstarch or tapioca starch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp unsalted butter diced (optional, for dotting)
Optional for Finishing:
- 1 egg + 1 tbsp water egg wash
- 1 –2 tbsp granulated sugar for sprinkling crust
Instructions
Instructions
- Make the Dough: Mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water and vodka (if using) gradually until dough forms. Divide, shape into disks, wrap, and chill for at least 1 hour.
- Prepare Filling: In a large bowl, mix rhubarb and strawberries. Combine sugar, starch, salt in a separate bowl and stir into the fruit with lemon juice and vanilla. Let sit for 15–20 minutes.
- Assemble Pie: Roll one dough disk and line a 9-inch pie plate. Pour in fruit filling, dot with butter. Roll out second dough for top crust (solid or lattice), trim, crimp edges, and cut vents if solid. Brush with egg wash and sprinkle sugar.
- Bake: Preheat oven to 400°F (200°C). Bake at 400°F for 20 minutes, reduce to 375°F (190°C), and bake another 35–45 minutes until crust is golden and filling bubbles.
- Cool: Cool pie on a wire rack for at least 3–4 hours before slicing.
Notes
Use pie shields or foil to prevent crust edges from overbaking.
Ensure filling is bubbling in the center before removing from oven.
Cooling completely is crucial for a well-set filling.