Best Strawberry Rhubarb Pie Recipe
A golden, flaky homemade pie with bright, balanced strawberry-rhubarb filling. Perfect for summer desserts, featuring a buttery crust, tangy-sweet fruit mix, and customizable toppings. No animal-based or alcohol ingredients.
- Prep Time: 30
- Cook Time: 55
- Total Time: 95
- Yield: 1 pie (8-12 servings) 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Halal-friendly
Ingredients
2 ½ cups all-purpose flour
1 tsp salt
1 cup (2 sticks) unsalted butter, very cold and cubed
½ cup ice water
4 cups sliced fresh strawberries
4 cups chopped fresh rhubarb
1 cup granulated sugar (adjust to taste)
¼ cup cornstarch
1 tsp lemon juice
½ tsp vanilla extract
1 egg + 1 tbsp water (egg wash)
Coarse sugar (optional for top crust)
Instructions
In a large bowl, whisk flour and salt. Cut in cold butter until pea-sized crumbs form
Gradually add ice water, mixing until dough comes together. Divide into two discs, flatten, wrap, and chill for 30 minutes
On a floured surface, roll out one dough disc and fit it into a 9-inch pie plate. Trim edges leaving ½-inch overhang
Combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla in a bowl. Let sit 15 minutes
Pour fruit filling into prepared crust. Roll out second dough and create lattice top or cover with a whole crust. Trim and crimp edges, cutting vents if needed
Brush crust with egg wash and sprinkle sugar. Bake at 400°F for 20 minutes, then reduce to 375°F and bake 35-40 minutes more until golden. Tent with foil if browning too quickly
Notes
Chill dough for at least 30 minutes for best flakiness
Adjust sugar according to fruit tartness
Let fruit rest 15 minutes for even flavor development
Can be refrigerated for up to 3 days
Egg wash is optional; substitute with milk for simpler preparation
Nutrition
- Serving Size: 1 serving (⅛ of pie)
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 10mg