Description
Sweet summer memories bloom in this classic strawberry-rhubarb pie, where tangy rhubarb dances with sun-kissed strawberries beneath a golden, flaky crust. Seasonal perfection awaits as warm slices promise comfort and pure homemade delight.
Ingredients
Scale
Fruits and Vegetables:
- 3 cups fresh rhubarb, chopped (about ½-inch pieces)
- 2 ½ cups fresh strawberries, hulled and halved
Sugars and Thickeners:
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup cornstarch
- 1 tablespoon sugar
Crust and Flavor Enhancers:
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks or 226 grams) unsalted butter, cold and cut into cubes
- 68 tablespoons (4 ¼ cups or 1 liter) ice water
- 1 teaspoon salt
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces (for dotting)
Egg Wash and Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Craft the pie pastry by blending flour, salt, and sugar in a mixing bowl, then incorporate cold butter until the mixture resembles grainy texture. Gradually introduce ice water, kneading gently until dough forms cohesively. Separate dough into two equal portions, shape into flat discs, encase in plastic wrap, and refrigerate for minimum one hour.
- Create fruit mixture by combining chopped rhubarb and sliced strawberries with granulated and brown sugars, cornstarch, pinch of salt, fresh lemon juice, and vanilla extract. Allow ingredients to macerate, releasing natural juices and intensifying flavors for approximately 10-15 minutes.
- Dust work surface with flour and roll out first pastry disc, carefully transferring it into a 9-inch pie dish. Trim overhanging edges with precision, ensuring clean borders.
- Gently transfer macerated fruit mixture into prepared crust, distributing evenly. Strategically dot surface with small butter fragments to enhance richness and create additional depth of flavor.
- Prepare top crust by rolling second pastry disc and either covering completely or creating decorative lattice pattern. Seal edges by crimping or pressing with fork tines. Brush surface with whisked egg for golden sheen and sprinkle with optional coarse sugar crystals.
- Position pie on rimmed baking sheet to catch potential drippings. Preheat oven to 400°F, then bake for initial 20 minutes. Reduce temperature to 350°F and continue baking 35-40 minutes until crust turns golden brown and fruit filling bubbles temptingly.
- Remove from oven and allow pie to rest at room temperature, permitting filling to stabilize and set completely before slicing. Patience ensures clean, well-structured servings with optimal texture.
Notes
- Chill the pie dough thoroughly to ensure a flaky, tender crust that doesn’t shrink during baking.
- Let the fruit mixture sit to release excess moisture, preventing a soggy bottom crust and creating a perfect pie consistency.
- Use a mix of ripe strawberries and tart rhubarb for a balanced sweet-tangy flavor profile that sings in every bite.
- Create decorative pie crust edges by crimping with your fingers or using a fork to seal and add a professional touch to your homemade pie.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg