Description
A reliable recipe for classic strawberry rhubarb pie featuring a flaky all-butter crust and a filling balanced for perfect sweet and tart flavor.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water, plus more if needed
- 4 cups fresh rhubarb, chopped 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
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cardamom (optional)
- 1 large egg, beaten with 1 teaspoon water (for egg wash)
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers 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 until the dough just 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.
- Prepare the Filling: In a large bowl, gently combine the chopped rhubarb and strawberries. In a separate small bowl, whisk together the granulated sugar, cornstarch, and cardamom (if using). Pour the sugar mixture over the fruit and add the lemon juice. Toss gently to coat. Let the mixture sit for 15 minutes.
- Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
- Fill the Pie: Pour the fruit filling into the bottom crust, distributing the juices evenly.
- Top the Pie: Roll out the second dough disk. You can create a full top crust, cut vents, or cut strips for a lattice top. Place the top crust over the filling. Trim the edges and crimp the top and bottom crusts together to seal.
- Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400°F (200°C). 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.
- Cool: Cool the pie completely on a wire rack for at least 4 hours before slicing. This cooling time allows the filling to set properly and prevents a runny consistency.
Notes
- For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
- If your rhubarb is very tart, increase the sugar slightly, tasting the raw fruit mixture first.
- The cornstarch is key to thickening the juices; do not skip it or substitute it with flour for this recipe.
- If you prefer a crumble topping, substitute the top crust with a mixture of 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, and 1/2 cup rolled oats.
- Prep Time: 45 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg