Easy Strawberry Rhubarb Pie
A classic homemade strawberry rhubarb pie featuring a flaky buttery double crust and a sweet-tart fruit filling made with fresh strawberries and rhubarb. Perfect for spring and summer gatherings, this pie bakes into a beautifully golden dessert with a juicy, flavorful filling.
Equipment
- 9-inch pie plate
- Large and Medium mixing bowls
- Measuring cups and spoons
- Rolling Pin
- Pastry cutter or food processor
- Sharp knife
- Pastry brush
- Baking sheet
- Cooling rack
Ingredients
Pie Crust
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter cold and cubed
- 6-8 tablespoons ice water
Filling
- 3 cups fresh strawberries hulled and quartered
- 4 cups rhubarb chopped into ½-inch pieces
- 1¼ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 tablespoon unsalted butter
Egg Wash
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon coarse sugar optional
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Cut the cold butter into the flour until the mixture resembles coarse crumbs.
- Add the ice water one tablespoon at a time until the dough comes together.
- Divide the dough into two discs, wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, and salt.
- Roll out one dough disc and fit it into a 9-inch pie plate.
- Spoon the fruit filling into the crust and dot the top with butter.
- Roll out the second dough and place it over the filling or create a lattice top.
- Trim and crimp the edges to seal.
- Whisk together the egg and milk, then brush over the crust. Sprinkle with coarse sugar if desired.
- Place the pie on a baking sheet, and bake for 20 minutes at 425°F (220°C).
- Reduce the oven temperature to 375°F (190°C), and Continue baking for 35-40 minutes until the filling is bubbling and the crust is deep golden brown.
- If the crust browns too quickly, cover the edges loosely with foil. Remove from the oven and cool on a wire rack for at least 3 hours before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: 430
- Carbohydrates: 60 g
- Protein: 4 g
- Fat: 20 g
- Saturated Fat: 12 g
- Cholesterol: 55 mg
- Sodium: 220 mg
- Fiber: 3 g
- Sugar: 32 g
