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The Best Classic Strawberry Rhubarb Pie with Foolproof Flaky Crust

Close-up of a juicy slice of strawberry rhubarb pie showing the fruit filling and golden, sugared crust.
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Create the best strawberry rhubarb pie that balances sweet strawberries and tart rhubarb perfectly. This recipe includes instructions for a foolproof, flaky crust that beginners can master.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
  • 1/2 cup ice water, plus extra if needed
  • 4 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved or quartered
  • 1 1/2 cups granulated sugar (adjust based on fruit tartness)
  • 1/4 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Flaky Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a large bowl, gently combine the cut rhubarb and strawberries. In a separate small bowl, whisk together the granulated sugar and cornstarch. Pour the sugar mixture and lemon juice over the fruit. Add the vanilla extract. Toss gently until the fruit is evenly coated. Let the filling sit for 15 minutes while you roll out the dough.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Chill the pie shell while you prepare the top crust.
  4. Create the Top Crust: Roll out the second disk of dough. You can cut strips for a lattice top or cut one large circle for a full top. If using a full top, cut several slits in the center to allow steam to escape.
  5. Fill and Seal: Pour the fruit filling into the chilled bottom crust. Place the top crust (or lattice) over the filling. Trim the top crust overhang to match the bottom. Crimp the edges to seal the pie. Brush the top crust lightly with the egg wash and sprinkle with coarse sugar.
  6. Bake the Pie: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet (to catch drips). Bake for 20 minutes at 400°F. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 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.
  7. Cool Completely: Let the pie cool on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

  • If you use frozen fruit, do not thaw it first. Increase the cornstarch by 1 tablespoon and add 10-15 minutes to the total baking time.
  • For the best flaky pie crust, keep all your ingredients, especially the butter and water, very cold.
  • Serve this sweet and tart fruit pie slightly warm with a scoop of high-quality vanilla ice cream.

Nutrition

Find it online: https://blissbatter.com/strawberry-rhubarb-pie-best-recipe/