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Homemade Strawberry Rhubarb Pie Recipe

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  • Author: cozykitcheneats
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes (plus chilling)
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This homemade strawberry rhubarb pie features a perfect balance of sweet strawberries and tart rhubarb nestled in a flaky, golden crust—an irresistible spring and summer dessert.

Ingredients

Units Scale
  • For the crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • For the filling:
  • 3 cups fresh strawberries, hulled and halved
  • 3 cups rhubarb, sliced 1/2-inch thick
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling)

Instructions

  1. In a large bowl, combine flour, salt, and sugar for the crust. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Divide into two disks, wrap in plastic, and chill for at least 1 hour.
  2. Preheat oven to 400°F (200°C).
  3. In a large bowl, mix strawberries, rhubarb, sugars, cornstarch, salt, lemon juice, and vanilla. Set aside for 15 minutes to macerate.
  4. Roll out one dough disk and fit into a 9-inch pie dish. Fill with the fruit mixture and dot with butter.
  5. Roll out the second disk and place over filling. Trim, seal, and crimp edges. Cut slits or create a lattice top.
  6. Brush crust with beaten egg and sprinkle with coarse sugar if using.
  7. Bake for 20 minutes at 400°F, then reduce heat to 350°F (175°C) and bake for 40–45 more minutes, until crust is golden and filling is bubbly.
  8. Cool for at least 2 hours before slicing to allow filling to set.

Notes

  • Use a mix of ripe strawberries and firm rhubarb for ideal texture.
  • Chill dough thoroughly for a flakier crust.
  • Place pie on a baking sheet to catch drips while baking.
  • Great served warm with vanilla ice cream or whipped cream.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 30g
  • Sodium: 210mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 60mg

Find it online: https://cozykitcheneats.com/homemade-strawberry-rhubarb-pie-recipe/