Perfect Strawberry Rhubarb Pie
Sweet, tangy, and wrapped in a golden, flaky crust—this Perfect Strawberry Rhubarb Pie is a true summer classic.
Juicy strawberries and tart rhubarb come together in a vibrant filling that’s bursting with flavor and just the right amount of nostalgia.
Serve it warm with a scoop of vanilla ice cream, and you’ve got a dessert that’s as timeless as it is irresistible.
Ingredients
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cubed
- 6-8 tablespoons ice water
For the Filling:
- 4 cups fresh strawberries, hulled and halved
- 2 cups fresh rhubarb, cut into 1/2-inch pieces
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
For Assembly:
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
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How to Make Perfect Strawberry Rhubarb Pie
- Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until mixture resembles coarse crumbs with some larger butter pieces.
- Add water: Sprinkle 6 tablespoons of ice water over the mixture and gently stir with a fork. Add more water, 1 tablespoon at a time, until dough just comes together. Divide into two portions, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Prepare filling: In a large bowl, gently combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 15 minutes to allow juices to develop.
- Roll out bottom crust: On a floured surface, roll one portion of dough into a 12-inch circle. Transfer to a 9-inch pie plate and trim edges, leaving a 1-inch overhang.
- Add filling: Pour the fruit mixture into the prepared crust and dot with butter pieces.
- Create top crust: Roll remaining dough into a 12-inch circle. You can either place it whole over the filling (cut several slits for steam vents) or create a lattice pattern by cutting into 1-inch strips.
- Seal and crimp: Trim top crust, leaving a 1-inch overhang. Fold edges under and crimp to seal. Brush with beaten egg and sprinkle with coarse sugar.
- Bake: Preheat oven to 425°F (220°C). Place pie on a baking sheet and bake for 20 minutes. Reduce temperature to 375°F (190°C) and continue baking for 25-30 minutes until crust is golden brown and filling is bubbling.
- Cool: Let pie cool completely on a wire rack before serving, at least 3 hours. This allows the filling to set properly.
Perfect Strawberry Rhubarb Pie
Juicy strawberries and tart rhubarb come together in a flaky, buttery crust to create the ultimate summer pie. With a hint of vanilla and a glossy golden top, this classic fruit dessert is perfect for picnics, potlucks, or any warm-weather gathering.
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
Ingredients
For the Crust:
•2 1/2 cups all-purpose flour
•1 teaspoon salt
•1 tablespoon granulated sugar
•1 cup cold unsalted butter, cubed
•6-8 tablespoons ice water
For the Filling:
•4 cups fresh strawberries, hulled and halved
•2 cups fresh rhubarb, cut into 1/2-inch pieces
•3/4 cup granulated sugar
•1/3 cup cornstarch
•1 tablespoon lemon juice
•1/2 teaspoon vanilla extract
•1/4 teaspoon salt
•2 tablespoons unsalted butter, cut into small pieces
For Assembly:
•1 large egg, beaten (for egg wash)
•1 tablespoon coarse sugar (for sprinkling
Instructions
- Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until mixture resembles coarse crumbs with some larger butter pieces.
- Add water: Sprinkle 6 tablespoons of ice water over the mixture and gently stir with a fork. Add more water, 1 tablespoon at a time, until dough just comes together. Divide into two portions, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Prepare filling: In a large bowl, gently combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 15 minutes to allow juices to develop.
- Roll out bottom crust: On a floured surface, roll one portion of dough into a 12-inch circle. Transfer to a 9-inch pie plate and trim edges, leaving a 1-inch overhang.
- Add filling: Pour the fruit mixture into the prepared crust and dot with butter pieces.
- Create top crust: Roll remaining dough into a 12-inch circle. You can either place it whole over the filling (cut several slits for steam vents) or create a lattice pattern by cutting into 1-inch strips.
- Seal and crimp: Trim top crust, leaving a 1-inch overhang. Fold edges under and crimp to seal. Brush with beaten egg and sprinkle with coarse sugar.
- Bake: Preheat oven to 425°F (220°C). Place pie on a baking sheet and bake for 20 minutes. Reduce temperature to 375°F (190°C) and continue baking for 25-30 minutes until crust is golden brown and filling is bubbling.
- Cool: Let pie cool completely on a wire rack before serving, at least 3 hours. This allows the filling to set properly.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
