Name: Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 1 teaspoon salt; 1 tablespoon granulated sugar (for crust); 1 cup unsalted butter (cold, cubed); 6-8 tablespoons ice water; 2 cups fresh strawberries (hulled and sliced); 2 cups fresh rhubarb (chopped); 1¼ cups granulated sugar (for filling); ⅓ cup cornstarch; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; 1 large egg (beaten, for egg wash); 2 tablespoons coarse sugar (for topping)

Description

A classic American dessert featuring sweet strawberries and tart rhubarb in a flaky, golden crust. This timeless pie delivers the perfect balance of flavors that’ll have everyone asking for seconds.

Ingredients

Scale

2½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar (for crust)
1 cup unsalted butter (cold, cubed)
6–8 tablespoons ice water
2 cups fresh strawberries (hulled and sliced)
2 cups fresh rhubarb (chopped)
1¼ cups granulated sugar (for filling)
⅓ cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 large egg (beaten, for egg wash)
2 tablespoons coarse sugar (for topping)

Cook Mode Prevent your screen from going dark

Instructions

1. Mix flour, salt, and 1 tablespoon sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces. Add ice water one tablespoon at a time until dough comes together. Divide into two disks, wrap in plastic, and refrigerate for 1 hour.
2. Combine strawberries, rhubarb, 1¼ cups sugar, cornstarch, lemon juice, vanilla, and cinnamon in a large bowl. Let sit for 15 minutes to allow juices to release.
3. Preheat oven to 425°F. Roll out one disk of dough to fit a 9-inch pie dish. Transfer to dish and trim edges, leaving 1-inch overhang.
4. Pour fruit filling into prepared crust. Roll out second disk of dough and place over filling, or create a lattice pattern. Trim and crimp edges to seal.
5. Brush top crust with beaten egg and sprinkle with coarse sugar. Cut several slits in the top for steam vents if using a solid crust.
6. Place pie on a baking sheet and bake at 425°F for 20 minutes. Reduce temperature to 350°F and continue baking for 35-40 minutes until crust is golden brown and filling bubbles through vents.
7. Cool pie on a wire rack for at least 4 hours before slicing to allow filling to set properly.

Notes

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Can be frozen unbaked for up to 3 months. Serve with vanilla ice cream or whipped cream for best results.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 425
Sugar: 35g
Sodium: 320mg
Fat: 18g
Carbohydrates: 64g
Fiber: 3g
Protein: 5g