Recipes › Strawberry › Strawberry Rhubarb Pie
Strawberry Rhubarb Pie
The classic American combination of sweet strawberries and tart rhubarb comes together in a golden, double-crust pie with a bubbling, jewel-toned filling that is the taste of early summer. The strawberries provide sweetness and body while the rhubarb contributes a bracing tartness that keeps the filling from being cloying. This is the pie you make when you want to make someone feel celebrated.
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Ingredients
- cups fresh strawberries, hulled and quartered
- cups rhubarb stalks, cut into 1/2-inch pieces
- cups sugar
- cup cornstarch
- tablespoon lemon juice
- teaspoon vanilla extract
- cups all-purpose flour
- teaspoon salt
- cup unsalted butter, cold and cubed
- tablespoons ice water
- egg, beaten (for egg wash)
Contains: cereals gluten, milk, eggs.
Method
- Make the pie crust: combine flour and salt. Cut in cold butter until pea-sized crumbs form. Add ice water, 1 tablespoon at a time, until dough comes together. Divide in two, flatten into discs, wrap, and refrigerate for 1 hour.
- Toss strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla together in a bowl. Let sit for 15 minutes.
- Preheat oven to 425°F. Roll out one disc of dough on a floured surface and fit into a 9-inch pie dish.
- Pour in the filling, including any juices.
- Roll out the second disc and lay over the filling. Trim edges, fold under, and crimp to seal. Cut slits in the top for steam.
- Brush with beaten egg and sprinkle with a little sugar.
- Bake at 425°F for 15 minutes, then reduce to 375°F and bake for 40 more minutes until the crust is golden and the filling is bubbling.
- Cool on a wire rack for at least 2 hours before slicing.
Tips
- Do not skip resting the dough in the fridge — this relaxes the gluten and prevents shrinkage during baking.
- If the crust edges are browning too fast, cover them with foil halfway through baking.
Ring the changes
- Add a tablespoon of orange zest to the filling for a brighter flavour.
- Substitute the top crust with a lattice or crumble topping.
Keeping it
Store at room temperature covered loosely for up to 2 days, or refrigerate for up to 4 days.
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