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Classic Strawberry Rhubarb Pie
Traditional dish · American
A quintessential American dessert featuring a flaky, buttery crust filled with the perfect balance of sweet strawberries and tart rhubarb, baked to golden perfection.
Ingredients
- all-purpose flour2.5 cups
- unsalted butter, cold and cubed1 cup
- ice water0.5 cup
- salt1 teaspoon
- fresh strawberries, hulled and sliced4 cups
- fresh rhubarb, chopped4 cups
- granulated sugar1 cup
- cornstarch1/4 cup
- lemon juice1 tablespoon
- egg, beaten (for egg wash)1
Steps
- 1
Prepare the pie crust: In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide dough in half, flatten into discs, wrap, and chill for at least 30 minutes.
- 2
Prepare the filling: In a large bowl, gently toss sliced strawberries and chopped rhubarb with sugar, cornstarch, and lemon juice.
- 3
Preheat oven to 400°F (200°C).
- 4
Roll out one disc of dough and line a 9-inch pie plate. Trim and crimp the edges.
- 5
Pour the strawberry rhubarb filling into the crust.
- 6
Roll out the second disc of dough. You can either place it as a top crust, cutting vents, or cut it into strips for a lattice top.
- 7
Crimp the edges to seal. Brush the top crust with the beaten egg wash.
- 8
Bake for 20 minutes at 400°F (200°C), then reduce oven temperature to 375°F (190°C) and bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- 9
Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving.
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