Strawberry Rhubarb Pie

5 from 4 votes

Strawberry rhubarb pie is the flavor combination you have been waiting for. It has the perfect flavor combination of sour, sweet, juicy and buttery flavors and minimal prep work.

Prep Time1 30

Cook Time45

Chill Time3

Total Time5 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 307kcal

Author: Sabine

Ingredients

Double Pie Crust

2 ½ cups all-purpose flour, spooned and leveled
½ teaspoon salt
½ teaspoon granulated white sugar
1 cup unsalted butter, cold
4-6 tablespoon water, cold

Filling

3 cups sliced rhubarb, ½-inch pieces
2 heaping cups chopped strawberries, ½-inch pieces
½ cup packed light brown sugar
¼ cup granulated white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
¼ cup cornstarch
1 tablespoon butter

US Customary - Metric

Instructions

Double Pie Crust

Make it with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days.

Filling and assembling

Stir rhubarb, strawberries, both sugars, salt, and vanilla together in a large bowl and set aside.
Preheat oven to 375°F (190°C).
On a lightly floured surface roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form.
Drain filling and discard all of the liquid. Add cornstarch and stir to combine. Add filling to the pie dish. Then cut butter into small pieces and put on top of the filling.
Then roll out the second dough disc and place on top of the filling. Decorate to your preference. If you cover the filling with a dough circle, then cut a few slits in the top layer that the steam can escape throughout baking. If you want to arrange a lattice, then cut top layer into strips and lay strips over and under one another carefully. Seal and flute the edges.
If desired, brush with egg wash (1 large egg and 1 tablespoon water), egg yolk, egg white, or melted butter, and sprinkle with sugar.
Bake for about 45 minutes until golden brown. Cover with parchment paper after 30 minutes to prevent it from heavy browning. Let cool to room temperature and transfer to the refrigerator. Chill for about 3 hours to allow the filling thicken up. Store in an airtight container in the refrigerator for up to 3 days.
Enjoy warm or cold with ice cream and fresh fruits.

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