Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries in a flaky, buttery crust. Perfectly balanced with a hint of cinnamon and vanilla, this pie is a delightful dessert for spring and summer gatherings.
Ingredients
Scale
Pie Crust
- 2.5 cups all-purpose flour
- 1 cup unsalted butter (cold, cut into cubes)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 6–8 tablespoons ice water
Filling
- 2 cups strawberries (hulled and sliced)
- 2 cups rhubarb (chopped)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Prepare the dough: In a mixing bowl, combine flour, sugar, and salt. Add cold cubes of butter and mix with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add ice water: Gradually add ice water, one tablespoon at a time, mixing gently until the dough holds together. Divide the dough in half, shape each into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven: Set your oven to 425°F (220°C) to get it ready for baking.
- Cook the filling: In a saucepan over medium heat, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Cook, stirring frequently until the mixture thickens and bubbles, about 5 to 7 minutes. Remove from heat and let the filling cool.
- Roll out bottom crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing gently to fit without stretching.
- Add filling: Spoon the cooled fruit filling evenly into the prepared crust, spreading it out evenly.
- Cover with top crust: Roll out the second dough disc to a 12-inch circle and place it over the filling. Trim the edges, then crimp them together to seal the pie. Cut several slits in the top crust to allow steam to escape during baking.
- Bake the pie: Place the pie in the preheated oven and bake for about 45 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil to prevent burning.
- Cool: Remove the pie from the oven and let it cool for at least 30 minutes to allow the filling to set before serving.
- Serve: Enjoy the pie warm or at room temperature, optionally with vanilla ice cream or whipped cream for an extra indulgence.
Notes
- Use cold butter and ice water to ensure a flaky crust.
- Do not overwork the dough to keep it tender.
- Cooling the filling before assembling prevents a soggy crust.
- Cover pie edges with foil if they brown too much during baking.
- Leftover pie can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Strawberry rhubarb pie, fruit pie, summer dessert, homemade pie, berry pie
