Go Back
Strawberry Rhubarb Pie Recipe
Print Recipe

Strawberry Rhubarb Pie Recipe

This strawberry rhubarb pie celebrates the classic pairing of spring's tart rhubarb with sweet strawberries, all wrapped in a flaky, buttery homemade crust. The filling achieves the perfect balance of sweet and tangy flavors, enhanced with hints of cinnamon, vanilla, and orange zest. Whether you're an experienced baker or trying your hand at pie-making for the first time, this recipe walks you through creating a beautiful dessert that's as fitting for Sunday family dinner as it is for special occasions.
Servings: 8
Author: Margaret

Ingredients

For the Crust:

  • 2½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup 2 sticks cold unsalted butter, cut into small cubes
  • ¼ to ½ cup ice water
  • 1 tablespoon apple cider vinegar
  • 1 egg for egg wash
  • 1 tablespoon turbinado or coarse sugar for sprinkling

For the Filling:

  • 3 cups rhubarb trimmed and cut into ½-inch pieces (about 1 pound)
  • 3 cups fresh strawberries hulled and quartered (about 1 pound)
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Zest of one orange about 1 tablespoon
  • 2 tablespoons butter cut into small pieces

Instructions

Making the Perfect Pie Crust

  • In a large bowl, whisk together the flour, sugar, and salt.
  • Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. (These butter pieces are crucial for a flaky crust!)
  • Mix the ice water and apple cider vinegar in a small bowl. Drizzle about ¼ cup of the liquid over the flour mixture and gently stir with a fork. Continue adding water, 1 tablespoon at a time, until the dough just begins to come together when you squeeze it. Be careful not to add too much water.
  • Divide the dough into two equal portions and shape each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 2 days.

Preparing the Fruit Filling

  • In a large bowl, combine the rhubarb and strawberries.
  • In a separate smaller bowl, whisk together the sugar, cornstarch, salt, lemon juice, vanilla extract, cinnamon, and orange zest.
  • Pour the sugar mixture over the fruit and gently toss until all pieces are coated. Let the mixture sit for about 15 minutes to allow the fruit to release some juices.

Assembling and Baking the Pie

  • Preheat your oven to 425°F (220°C) and place a baking sheet on the middle rack.
  • Remove one disk of dough from the refrigerator and let it sit at room temperature for about 5 minutes to soften slightly.
  • On a lightly floured surface, roll the dough into a 12-inch circle about ⅛-inch thick. Carefully transfer the dough to a 9-inch pie plate.
  • Pour the fruit filling into the pie crust, making sure to include all the juices. Dot the top of the filling with the small pieces of butter.
  • Roll out the second disk of dough to the same thickness. You can either place it whole on top of the pie or cut it into strips for a lattice top.
  • If using a whole top crust, cut a few slits in the center to allow steam to escape. If making a lattice, weave the strips over and under each other.
  • Trim the excess dough from the edges and crimp or flute as desired.
  • Beat the egg with 1 tablespoon of water and brush this egg wash over the top crust. Sprinkle with the coarse sugar.
  • Place the pie on the preheated baking sheet and bake for 20 minutes at 425°F.
  • Reduce the oven temperature to 375°F (190°C) and continue baking for 30-40 minutes more, until the crust is golden brown and the filling is bubbling.
  • Allow the pie to cool on a wire rack for at least 3 hours before slicing to let the filling set.