Description
Strawberry Rhubarb Pie combines sweet and tart flavors wrapped in flaky, buttery pastry. This classic recipe delivers that perfect slice every time, with jewel-toned fruit filling and a gorgeous lattice top. The homemade crust makes all the difference, creating a spectacular centerpiece dessert.
Ingredients
For Homemade Pie Crust (makes 2 crusts):
2 cups all-purpose flour
1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
½ cup cold vegetable shortening, cubed
4–6 tablespoons ice water
For the Filling:
3 cups fresh rhubarb, cut into ½-inch pieces
3 cups fresh strawberries, hulled and chopped small
½ cup packed light brown sugar
½ cup granulated sugar
¼ cup cornstarch
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
3 tablespoons cold butter, cubed
1 egg white, for brushing
Instructions
1. Mix flour and salt in a large bowl. Add cold butter and shortening, cutting them in with a pastry blender until pea-sized pieces form. Sprinkle ice water 1 tablespoon at a time, mixing gently until dough comes together.
2. Divide dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
3. Combine rhubarb, strawberries, both sugars, cornstarch, vanilla, and lemon juice in a large bowl. Toss gently and let sit while you roll out the crust.
4. Roll out bottom crust and fit into pie plate. Using a slotted spoon, transfer fruit mixture to crust, draining excess liquid. Dot with butter pieces. Add top crust or create a lattice design.
5. Brush crust with egg white. Bake at 425°F for 15 minutes, then reduce to 375°F and continue baking 50-60 minutes until filling bubbles and crust turns golden. Use a pie shield after 15 minutes to prevent over-browning.
Notes
Cold ingredients are crucial for flaky pie crust. Keep your butter and shortening in the freezer until ready to use.
Choose firm, crisp rhubarb stalks with vibrant color. Never use the leaves as they are toxic.
Drain excess liquid from the fruit mixture before filling the pie to prevent soggy bottom.
Brush the bottom crust with egg white before adding filling to create a moisture barrier.
Make the pie dough up to 3 days ahead and keep refrigerated, or freeze for up to 3 months.
Always bring leftover pie to room temperature before eating for best flavor and texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 28g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg