Strawberry Rhubarb Pie
A classic sweet-tart dessert, Strawberry rhubarb pie balances juicy strawberries with the tangy bite of rhubarb—perfect for spring and early summer.
Ingredients
For the crust:
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) cold butter, cubed
- 6–8 tbsp ice water
For the filling:
- 3 cups chopped rhubarb
- 2 cups sliced strawberries
- 1 cup sugar (adjust to taste)
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the dough:
Mix flour, salt, and sugar. Cut in butter until crumbly. Add ice water gradually until dough forms. Divide into two discs, wrap, and chill (at least 1 hour). - Prepare filling:
In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, and salt. Let sit ~15 minutes. - Assemble pie:
Roll out one dough disc and place in a pie dish. Add filling. Roll out second disc and place on top (full crust or lattice). - Bake:
- 400°F (200°C) for 20 minutes
- Then reduce to 350°F (175°C) and bake 35–40 minutes more
(until crust is golden and filling bubbles)
- Cool completely before slicing (this helps the filling set).
Tips
- If your rhubarb is very tart, add a bit more sugar.
- A lattice crust helps steam escape and looks beautiful.
- Serve with vanilla ice cream or whipped cream.