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Strawberry Rhubarb Pie

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  • Author: Elina
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Canadian
  • Diet: Vegetarian

Description

A sweet and tangy springtime favorite, this strawberry rhubarb pie features a flaky, golden crust with a lattice top and bursts of juicy fruit in every bite. Perfectly balanced with just the right touch of sugar and spice.

Ingredients

Units Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling
  • 3 cups rhubarb, sliced (about 1/2-inch thick)
  • 3 cups fresh strawberries, hulled and halved
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. In a large bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together. Divide in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
  2. Preheat oven to 400°F (200°C).
  3. In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, cinnamon, and salt. Toss until evenly coated.
  4. Roll out one dough disk and line a 9-inch pie pan. Pour in the fruit filling.
  5. Roll out the second disk and cut into strips or leaf shapes to create a lattice or decorative top crust. Arrange over the filling.
  6. Brush the crust with beaten egg and sprinkle with coarse sugar.
  7. Place the pie on a baking sheet and bake for 20 minutes.
  8. Reduce heat to 350°F (175°C) and bake for an additional 35–40 minutes, or until the crust is golden and the filling is bubbly.
  9. Cool completely before slicing to allow the filling to set.

Notes

  • Chill your pie dough thoroughly for a flakier crust.
  • Use fresh rhubarb and strawberries for best flavor and texture.
  • If the edges of the crust brown too quickly, cover them with foil.
  • Let the pie cool completely to avoid a runny filling when slicing.

Nutrition

  • Serving Size: 1 slice
  • Calories: 360 kcal
  • Sugar: 26 g
  • Sodium: 180 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 60 mg

Find it online: https://recipes.mbeams.com/strawberry-rhubarb-pie/