Rhubarb Strawberry Pie
This rhubarb strawberry pie captures the bright flavor of fresh strawberries alongside the tartness of rhubarb, creating a dessert that’s as comforting as it is eye-catching.
Equipment
- 9-inch pie dish
- Mixing Bowls
- Pastry cutter or food processor
- Rolling Pin
- Measuring cups and spoons
- Knife and Cutting Board
- Spatula or wooden spoon
- Cooling Rack
- Pastry brush (optional)
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup 2 sticks unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ½ teaspoon salt
- 6 –8 tablespoons ice water
For the Filling:
- 4 cups fresh rhubarb chopped
- 3 cups fresh strawberries hulled and halved
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Pinch of salt
- For the Topping Optional:
- 1 tablespoon butter cut into small pieces
- 1 tablespoon coarse sugar for sprinkling
Instructions
Prepare the Pie Crust
- Mix dry ingredients: In a large mixing bowl, combine flour, sugar, and salt.
- Cut in the butter: Add cold, cubed butter and use a pastry cutter (or your fingers) to cut it into the flour until the mixture resembles coarse crumbs.
- Pro tip: Keep the butter cold—little chunks create a flakier crust!
- Add ice water: Sprinkle in ice water one tablespoon at a time, gently mixing until the dough just comes together. Avoid overworking.
- Divide and chill: Split the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Filling
- Chop fruit: Cut rhubarb into ½-inch pieces and hull the strawberries.
- Mix filling ingredients: In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Toss gently to coat evenly.
- Pro tip: Toss gently so you don’t crush the strawberries, keeping their shape intact during baking.
Roll Out the Dough
- Roll the bottom crust: On a lightly floured surface, roll out one disk of dough to fit your 9-inch pie dish. Transfer carefully to the dish and press into place.
- Roll the top crust: Roll out the second disk into a circle slightly larger than the pie. Set aside until ready to cover the filling.
Assemble the Pie
- Add the filling: Spoon the rhubarb and strawberry mixture into the prepared bottom crust. Dot with small pieces of butter on top.
- Cover with top crust: Lay the top crust over the filling. Trim excess dough, then crimp edges to seal. Cut a few slits in the top for steam to escape.
- Optional: Brush with milk or egg wash and sprinkle coarse sugar for a golden, sparkly finish.
Bake the Pie
- Preheat the oven: Set to 400°F (200°C).
- Bake: Place the pie on a baking sheet to catch any drips. Bake 15 minutes at 400°F, then reduce temperature to 350°F (175°C) and bake 40–45 more minutes until the crust is golden and filling is bubbling.
- Pro tip: If the edges brown too quickly, cover them with foil halfway through baking.
Cool and Serve
- Cool completely: Let the pie cool on a rack for at least 2 hours so the filling sets.
- Slice and enjoy: Use a sharp knife to cut clean slices, serving warm or at room temperature.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 360–400
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 58g
- Sugars: 33g
- Fiber: 3g
- Protein: 3g
- Sodium: 180mg