Desserts > Pies & Tarts > Fruit Pies > Strawberry Rhubarb Pie Recipe

Classic Strawberry Rhubarb Pie

A delightful combination of sweet strawberries and tart rhubarb baked in a flaky, buttery crust. This classic pie is perfect for summer gatherings and family dinners.

Prep Time
45 minutes (plus 1 hour chilling time)
Cook Time
50-60 minutes
Servings
8
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 teaspoon Salt
  • 1 cup (2 sticks) Cold unsalted butter, cut into cubes
  • 6-8 tablespoons Ice water
  • 4 cups Fresh rhubarb, chopped
  • 4 cups Fresh strawberries, hulled and halved or quartered
  • 1 1/4 cups Granulated sugar
  • 1/4 cup Cornstarch
  • 1 tablespoon Lemon juice
  • 1 large Egg
  • 1 tablespoon Milk
  • 1 tablespoon Turbinado sugar (for sprinkling)

Make the Pie Crust

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. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour.

Prepare the Filling

In a large bowl, combine the chopped rhubarb, strawberries, granulated sugar, cornstarch, and lemon juice. Stir gently to combine. Let the mixture sit for 15 minutes, allowing the juices to release.

Assemble the Pie

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.

Add the Filling and Top Crust

Pour the strawberry rhubarb filling into the pie crust. Roll out the second disk of dough into a 12-inch circle. Cut slits in the top crust to allow steam to escape. Place the top crust over the filling, trim and crimp the edges to seal. In a small bowl, whisk together the egg and milk. Brush the egg wash over the top crust and sprinkle with turbinado sugar.

Bake the Pie

Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil. Let the pie cool completely on a wire rack before serving.

Nutrition Facts Estimated per 100g of product

Calories: 250kcal, Carbohydrates: 35g, Protein: 2g, Fat: 12g, Sugar: 20g. Note: These values are estimates and may vary depending on specific ingredients and preparation methods.

Other Important Considerations for Nutrition

This pie is high in carbohydrates and sugars. Individuals with diabetes or those monitoring their carbohydrate intake should consume it in moderation. Rhubarb leaves are toxic and should never be eaten. Ensure only the stalks are used in the recipe.

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FAQ

  • Can I use frozen fruit?

    Yes, you can use frozen fruit. Thaw the fruit slightly and drain any excess liquid before using it in the filling.
  • Can I make the pie crust ahead of time?

    Yes, you can make the pie crust ahead of time. Store it in the refrigerator for up to 2 days or in the freezer for up to 2 months.
  • How do I prevent the bottom crust from getting soggy?

    To prevent a soggy bottom crust, you can blind bake the crust for 15 minutes before adding the filling. You can also brush the bottom crust with egg white before adding the filling.