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The Ultimate Strawberry Rhubarb Pie with Flaky Butter Crust (Tips for Perfect Filling)

Close-up of a juicy slice of strawberry rhubarb pie showing the bright red filling and flaky, golden-brown lattice crust.
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This recipe gives you the best strawberry rhubarb pie, featuring a perfectly balanced sweet and tart filling and a ridiculously delicious, flaky butter crust. Follow these simple steps to achieve summer baking success.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved
  • 1 1/2 cups granulated sugar (adjust based on fruit tartness)
  • 1/4 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a separate large bowl, gently combine the rhubarb pieces and strawberries. In a smaller bowl, whisk together the granulated sugar, cornstarch, lemon juice, and vanilla extract. Pour the sugar mixture over the fruit and toss gently to coat everything evenly. Let the filling sit for 15 minutes while you roll out the dough.
  3. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Pour the fruit filling into the crust.
  4. Create the Top Crust: Roll out the second disk of dough. You can cut strips for a lattice crust or place the whole circle over the filling. If using a full top crust, cut several slits in the top to allow steam to escape. Crimp the edges of the top and bottom crusts together to seal.
  5. Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet (to catch drips). Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly.
  6. Cool Completely: This step is critical for a set filling. Let the pie cool on a wire rack for at least 4 hours before slicing. This allows the cornstarch to fully set the juices.

Notes

  • For an extra flaky pie crust, keep all butter and water extremely cold. Do not let the butter melt while mixing.
  • If the edges of your crust start browning too quickly during baking, cover them loosely with aluminum foil strips.
  • If you prefer a crumble topping instead of a top crust, prepare a standard streusel topping and sprinkle it over the filling before baking.

Nutrition

Find it online: https://delicerecipe.com/strawberry-rhubarb-pie-recipe-easy-bake/