Description
A recipe for a classic strawberry rhubarb pie featuring a perfectly balanced sweet-tart filling and a flaky, homemade lattice crust.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water, plus more if needed
- 6 cups fresh rhubarb, cut into 1-inch pieces
- 4 cups fresh strawberries, hulled and halved or quartered
- 1 1/2 cups granulated sugar (adjust based on fruit tartness)
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Prepare the pie dough: In a large bowl, whisk together the flour and salt. Cut in the cold 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. Divide the dough in half, form two flat disks, wrap them in plastic wrap, and chill for at least 1 hour.
- Prepare the filling: In a large bowl, gently combine the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, and cinnamon. Let the mixture sit while you roll out the bottom crust.
- Assemble the bottom crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, and chill while you prepare the lattice.
- Fill the pie: Pour the fruit mixture into the chilled bottom crust.
- Create the lattice top: Roll out the second disk of dough into an 11-inch circle. Cut the dough into even strips, about 3/4 inch wide. Weave the strips over the filling to create a lattice pattern. Trim the ends and crimp the top and bottom crust edges together to seal.
- Chill and bake: Brush the lattice top with the beaten egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet. Chill the assembled pie for 15 minutes. Preheat your oven to 400°F (200°C).
- Bake the pie: Bake at 400°F (200°C) 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 with foil strips.
- Cool: Let the strawberry rhubarb pie cool completely on a wire rack for at least 3 to 4 hours before slicing to allow the filling to set.
Notes
- For a sweeter filling, use slightly less rhubarb or increase the sugar by 1/4 cup.
- If you prefer a solid top crust, cut several vents into the dough before baking.
- Use very cold ingredients for the pie dough to achieve maximum flakiness.
- Prep Time: 45 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35
- Sodium: 250
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 5
- Cholesterol: 65