How to Make Classic Strawberry Rhubarb Pie

Make the Dough

Create a flaky pie dough and chill thoroughly.

Prepare the Filling

Combine strawberries, rhubarb, and other ingredients for the perfect balance of sweet and tart.

Assemble the Pie

Fill the bottom crust and create a beautiful lattice top.

Bake to Perfection

Bake until golden and bubbling, then allow to cool completely.

Baking Tips

Keep all ingredients for the crust cold for the flakiest texture.

If the edge of the crust browns too quickly, cover with a pie shield or aluminum foil.

Place a baking sheet under the pie to catch any juices that might bubble over.

For a brighter flavor, add 1/2 teaspoon of orange zest to the filling.

Serve with vanilla ice cream or whipped cream for an extra special treat.

Classic Strawberry Rhubarb Pie

Name: Classic Strawberry Rhubarb Pie
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon salt; 1 cup cold unsalted butter, cubed; 1/4 to 1/2 cup ice water; 1 tablespoon apple cider vinegar; 1 egg (for egg wash); 1 tablespoon milk (for egg wash); 2 tablespoons coarse sugar for topping; 3 1/2 cups rhubarb, cut into 1/2-inch pieces; 2 1/2 cups fresh strawberries, hulled and halved; 1 cup granulated sugar; 1/3 cup cornstarch; 1/4 teaspoon salt; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1 tablespoon unsalted butter, cut into small pieces

Experience the perfect balance of sweet and tart with this timeless Classic Strawberry Rhubarb Pie. Juicy strawberries and tangy rhubarb combine under a golden lattice crust for a dessert that embodies the essence of spring and summer. This homemade pie will fill your kitchen with irresistible aromas and delight everyone at your table.

Prep Time

45 Minutes

Cook Time

50 Minutes

Total Time

1H35 Minutes

Chef

JUE

Ingredients

Custard Cream

2 1/2 cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

1 cup cold unsalted butter, cubed

1/4 to 1/2 cup ice water

1 tablespoon apple cider vinegar

1 egg (for egg wash)

1 tablespoon milk (for egg wash)

2 tablespoons coarse sugar for topping

3 1/2 cups rhubarb, cut into 1/2-inch pieces

2 1/2 cups fresh strawberries, hulled and halved

1 cup granulated sugar

1/3 cup cornstarch

1/4 teaspoon salt

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 tablespoon unsalted butter, cut into small pieces

Instructions

In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces.

Mix apple cider vinegar with 1/4 cup ice water. Drizzle over the flour mixture and stir with a fork until the dough begins to come together. Add more water if needed, 1 tablespoon at a time.

Divide the dough into two discs, one slightly larger than the other. Wrap each in plastic wrap and refrigerate for at least 1 hour or up to 2 days.

Preheat oven to 425°F (220°C) with a baking sheet on the lower rack.

In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, salt, lemon juice, vanilla, and cinnamon. Gently toss until all fruit is evenly coated. Let sit for 15 minutes.

Roll out the larger disc of dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish. Trim excess dough, leaving about 1/2 inch overhang.

Pour the filling into the pie crust. Dot the top with small pieces of butter.

Roll out the second disc of dough and cut into 1-inch strips for a lattice top. Arrange strips in a lattice pattern over the filling. Trim and crimp the edges.

Whisk together egg and milk to make an egg wash. Brush over the lattice crust and sprinkle with coarse sugar.

Place the pie on the preheated baking sheet. Bake for 20 minutes at 425°F, then reduce temperature to 375°F (190°C) and bake for an additional 30-35 minutes until the crust is golden and the filling is bubbling.

Let cool on a wire rack for at least 3 hours before slicing to allow the filling to set.

Classic Strawberry Rhubarb Pie

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Classic Strawberry Rhubarb Pie

Classic Strawberry Rhubarb Pie

Ingredients

Instructions