Strawberry Rhubarb Pie Recipe

Strawberry Rhubarb Pie is a delightfully sweet and tart dessert that’s filled with fresh strawberries and rhubarb, encased in a flaky, buttery crust. It’s not overly complicated or fussy either. I think it’s a perfect springtime or summer dessert, and if you’re not a fan of rhubarb, feel free to adjust the fruit ratios.

It will still be undeniably delicious! If you’re looking for a bright and refreshing dessert that’s not overly sweet, you’ve come to the right place. When you make a light and flaky pie crust and pair it with a sweet-tart fruit filling, you get the perfect pie. The combination of strawberries and rhubarb just sends it over the top. I’ve really been in the mood for spring to fully bloom, and this dreamy pie reminds me of fresh beginnings and sunny days. Not a fan of rhubarb? Don’t worry, it’s still delicious with just strawberries or your favorite fruit.

Kitchen Equipment Needed:

• Mixing bowls
• Rolling pin
• Pie dish (9-inch)
• Pastry brush
• Knife
• Measuring cups and spoons
• Oven

Ingredients:

Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, chilled and cut into small cubes
• 1 tsp salt
• 1 tbsp sugar
• 6-8 tbsp ice water

Filling:

• 2 1/2 cups strawberries, hulled and sliced
• 2 1/2 cups rhubarb, diced
• 1 cup sugar
• 1/4 cup cornstarch
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1 egg (for egg wash)
• 1 tbsp water (for egg wash)

Directions:

1. Prepare the Pie Crust:
   • In a large mixing bowl, combine the flour, salt, and sugar. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
   • Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling:
   • In a large bowl, combine the sliced strawberries, diced rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to combine and let sit for 15 minutes.
3. Roll Out the Dough:
   • On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently to fit. Trim the overhang to about 1 inch.
   • Roll out the second disk of dough for the top crust or prepare lattice strips if preferred.
4. Assemble the Pie:
   • Pour the strawberry-rhubarb filling into the prepared pie crust. Dot with small pieces of butter if desired.
   • Cover with the top crust or arrange lattice strips over the filling. Trim the edges and crimp to seal. Cut small slits in the top crust if using a whole top crust to allow steam to escape.
5. Apply the Egg Wash:
   • In a small bowl, whisk together the egg and water. Brush the top crust with the egg wash.
6. Bake the Pie:
   • Preheat the oven to 375°F (190°C). Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
   • If the crust begins to brown too quickly, cover the edges with foil.
7. Cool and Serve:
   • Allow the pie to cool completely before serving to let the filling set. Enjoy a slice of this delightful strawberry rhubarb pie with a scoop of vanilla ice cream or a dollop of whipped cream.

This Strawberry Rhubarb Pie is the perfect recipe for a fresh and delicious dessert that captures the essence of spring and summer. Enjoy!