🍓 Classic Strawberry Rhubarb Pie
Perfectly sweet & tart – just like summer should taste! Ready to celebrate National Rhubarb Pie Day too!
YIELDS: 1 pie (8 slices)
PREP TIME: 30 minutes
BAKE TIME: 50–60 minutes
COOL TIME: 2–3 hours
🧺 INGREDIENTS
For the Filling:
- 2 ½ cups rhubarb, chopped (about 3–4 stalks)
- 2 ½ cups strawberries, hulled & halved
- 1 ¼ cups sugar
- ¼ cup light brown sugar (optional)
- ¼ cup cornstarch
- 1 tsp lemon juice
- ½ tsp vanilla extract
- Pinch of salt
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup cold butter (2 sticks), cubed
- 6–8 tbsp ice water
To Finish:
- 1 egg (for brushing)
- 1 tbsp coarse sugar (optional)
👩🍳 DIRECTIONS
1. Make the Dough:
In a bowl, mix flour, salt & sugar. Cut in butter until crumbly. Add ice water, 1 tbsp at a time, until dough holds. Divide, shape into 2 disks, wrap in plastic, and chill 1 hour.
2. Mix the Filling:
In another bowl, combine rhubarb, strawberries, sugars, cornstarch, lemon juice, vanilla & salt. Let rest 10–15 min.
3. Assemble Pie:
Roll out one dough disk into a 12-inch circle. Place in 9-inch pie dish. Fill with fruit (leaving extra liquid behind).
Top with second crust (or lattice). Seal and crimp edges. Cut vents if needed.
Brush with beaten egg. Sprinkle with sugar.
4. Bake:
Bake at 400°F for 20 minutes. Reduce heat to 350°F and bake 30–40 minutes more, until golden & bubbly.
5. Cool & Serve:
Cool completely—at least 2 hours. Slice and enjoy!
🎉 Celebrate with Pie!
This sweet treat honors the perfect balance of tart rhubarb and ripe strawberries. Serve with a scoop of vanilla ice cream and enjoy a slice of summer tradition.