Description
A classic strawberry rhubarb pie recipe that is sure to please.
Ingredients
Scale
- 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
- 6 cups fresh strawberries, hulled and sliced
- 4 cups chopped fresh rhubarb
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 large egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- In a large bowl, whisk together 2 1/2 cups flour and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- In a separate large bowl, combine sliced strawberries and chopped rhubarb. In a small bowl, whisk together 1 1/2 cups sugar, 1/4 cup flour, cornstarch, cinnamon, and nutmeg. Pour the sugar mixture over the fruit and toss gently to coat. Stir in lemon juice.
- 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 and crimp the edges as desired.
- Pour the strawberry rhubarb filling into the prepared pie crust.
- Roll out the second disk of dough. You can either place it as a solid top crust, cutting vents, or cut it into strips for a lattice top. Place the top crust over the filling. Trim and crimp the edges to seal.
- Brush the top crust with the beaten egg wash and sprinkle with 1 tablespoon of sugar.
- Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400°F (200°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
- Let the pie cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.
Notes
- For a crispier crust, you can add an extra tablespoon of butter to the dough.
- If your rhubarb is very tart, you may want to increase the sugar slightly.
- Ensure the pie cools completely to prevent a runny filling.
- Prep Time: 45 min
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
Keywords: strawberry rhubarb pie, homemade pie, fruit pie, summer dessert, easy pie recipe, classic pie