Description
This Best Strawberry Rhubarb Pie Recipe features a flaky crust and a deliciously sweet-tart filling of fresh strawberries and rhubarb, perfect for any dessert table.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter
- very cold and cubed
- ½ cup ice water (approx.)
- 4 cups sliced fresh strawberries
- 4 cups chopped fresh rhubarb
- 1 cup granulated sugar (adjust to taste)
- ¼ cup cornstarch
- 1 tsp lemon juice
- ½ tsp vanilla extract
- Egg wash (1 egg + 1 tbsp water)
Instructions
- In a large bowl, combine the all-purpose flour and salt.
- Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough comes together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract to make the filling.
- Roll out one disc of dough on a floured surface and place it in a pie dish.
- Fill the pie crust with the strawberry-rhubarb mixture, then roll out the second disc of dough and place it on top.
- Seal and flute the edges, then cut slits in the top crust for steam to escape.
- Brush the crust with the egg wash.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool before serving.
Notes
For an extra touch, serve with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes (+ 1 hour chilling)
- Cook Time: 50 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: strawberry rhubarb pie, pie recipe, dessert, flaky crust, summer dessert