Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries in a flaky homemade pie crust. Featuring a perfectly balanced filling thickened with cornstarch and a beautifully woven lattice crust brushed with egg wash and coarse sugar, this pie is a timeless dessert perfect for spring and summer gatherings.
Ingredients
For the Crust
- 3 ½ cups (15 ounces/420g) all-purpose flour
- 1 pinch of salt
- 1 cup + 4 Tablespoons (10 ounces/280g) unsalted butter, cold and diced
- 2 teaspoons granulated sugar
- ⅔ cup (5 ounces/150 ml) ice cold water, or more if needed
For the Filling
- 3 cups (380g) rhubarb, cut into ½-inch (1.5 cm) pieces
- 2½ cups (380g) strawberries, washed, hulled, and cut into small pieces
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cornstarch
- ¼ teaspoon salt
- 1 lemon, zest only
- 1 teaspoon fresh lemon juice
- 1 Tablespoon unsalted butter, cut into small pieces
For Assembly
- 1 egg yolk, beaten with a pinch of salt, for egg wash
- Coarse sugar for sprinkling on top of the lattice crust
Instructions
- Prepare the Dough: In a medium bowl, mix the flour and salt. Add the cold diced butter and crumble it into the flour until pea-sized lumps form. Stir in sugar. Gradually add ice cold water, mixing with a fork, then finish kneading by hand to form a ball.
- Chill the Dough: Divide dough into two pieces, one twice as large as the other. Flatten each into discs, wrap in plastic, and refrigerate for 30 minutes.
- Preheat Oven and Prepare Dish: Preheat oven to 425°F (220°C). Butter and flour a 9-inch (23 cm) deep pie dish.
- Make the Filling: In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, salt, lemon zest, and lemon juice. Stir gently until ingredients are evenly coated.
- Roll Out Bottom Crust: Roll the larger dough piece into a 13-inch (33 cm) circle. Transfer to the pie dish, letting dough overhang the edges.
- Add Filling: Spoon the fruit filling into the crust, discarding any excess liquid. Dot the filling with small pieces of butter. Place the pie in the fridge while preparing the top crust.
- Roll and Create Lattice Top: Roll out the smaller dough ball into an 11-inch (28 cm) circle. Cut into thin strips and weave a lattice over the filling. Trim and crimp edges with a fork to seal.
- Apply Egg Wash: Whisk egg yolk with one tablespoon water and a pinch of salt. Brush over the lattice crust and sprinkle with coarse sugar.
- Bake the Pie: Bake at 425°F (220°C) for 20 minutes. Reduce temperature to 375°F (190°C) and bake an additional 30 minutes. After about 40 minutes, tent the pie with foil to prevent over-browning.
- Cool and Serve: Allow the pie to cool completely in the dish before serving. Enjoy at room temperature or lukewarm, optionally with whipped cream or vanilla ice cream.
Notes
- The ice cold water is critical to ensure a flaky crust by preventing the butter from melting prematurely.
- Discard excess juice from the filling mixture to avoid a soggy crust.
- Tenting the pie with foil midway through baking prevents the crust from burning while allowing the filling to cook fully.
- Let the pie cool completely for the filling to set properly, making serving easier.
- For a stronger lemon flavor, zest and juice of an additional half lemon can be added.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
