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The Ultimate Flaky Crust Strawberry Rhubarb Pie with Perfectly Balanced Sweet-Tart Filling

Close-up of a juicy slice of strawberry rhubarb pie showing the flaky crust and bright red filling.
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Bake the best strawberry rhubarb pie, featuring a ridiculously flaky crust and a filling that perfectly balances sweet strawberries with tart rhubarb. This classic American pie is a must-make summer dessert.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 6 cups fresh strawberries, hulled and halved or quartered
  • 1 1/2 cups granulated sugar (adjust based on fruit tartness)
  • 1/2 cup packed light brown sugar
  • 1/2 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed 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.
  2. Prepare the Filling: In a large bowl, gently combine the cut rhubarb and strawberries. In a separate small bowl, whisk together the granulated sugar, brown sugar, and cornstarch. Pour the sugar mixture over the fruit. Add the lemon juice and vanilla extract. Toss gently until the fruit is evenly coated. Let the filling sit for 15 minutes to allow the juices to release.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the pie plate in the refrigerator while you prepare the top crust.
  4. Fill the Pie: Pour the fruit filling into the chilled bottom crust. Distribute the fruit evenly.
  5. Create the Top Crust: Roll out the second disk of dough. You can create a solid top crust (cutting vents) or cut strips for a lattice top. If using a lattice, weave the strips over the filling. Trim the overhang and crimp the top and bottom edges together to seal.
  6. Chill and Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie in the freezer for 15 minutes before baking. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the pie on a baking sheet to catch any drips.
  7. Bake: Bake the pie at 400°F for 20 minutes. 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.
  8. Cool: Let the pie cool completely on a wire rack for at least 4 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all butter and water extremely cold. Do not let the butter melt before it hits the oven.
  • To check the filling consistency without cutting the pie, gently shake the plate; the center should not look watery.
  • If you use frozen fruit, do not thaw it first, but you may need to add 10-15 minutes to the total baking time.

Nutrition

Find it online: https://rosatasty.com/strawberry-rhubarb-pie-recipe-best-ever/