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Strawberry-Rhubarb Pie

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This easy homemade strawberry-rhubarb pie features a sweet-tart fruit filling tucked beneath a golden, flaky crust. It’s a classic dessert that’s perfect for spring and summer gatherings, offering a nostalgic flavor with a fresh twist.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (plus extra for dusting)
  • 1 cup unsalted butter, chilled and cubed
  • 1/2 tsp salt
  • 1 tbsp sugar (optional)
  • 6–8 tbsp ice water
  • OR two 9-inch ready-made pie crusts
  • 3 cups fresh strawberries, hulled and sliced (or frozen, thawed and drained)
  • 3 cups rhubarb, diced
  • 1 cup granulated sugar (adjust to taste)
  • 1/4 cup light brown sugar
  • 1/4 cup cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon (optional)
  • Pinch of salt
  • 1 egg, beaten (for egg wash)
  • 1 tbsp coarse sugar (for sprinkling)

Instructions

  1. Combine flour, salt, and sugar in a bowl. Add cold butter and cut in with a pastry cutter or fork until mixture resembles coarse crumbs.
  2. Slowly drizzle in ice water, tossing with a fork after each addition, until dough just holds together.
  3. Split dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour (up to 2 days).
  4. In a large bowl, toss strawberries and rhubarb with granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and salt. Stir gently until evenly coated. Let sit for 15 minutes.
  5. On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie pan, pressing gently into corners. Trim excess dough, leaving a 1/2-inch overhang.
  6. Spoon the fruit mixture into the crust, spreading evenly. If very juicy, use a slotted spoon.
  7. Roll out the second dough disc to a 12-inch round. Place over filling. Trim, tuck, and crimp edges. Cut 4-6 small slits in the top for steam or create a lattice.
  8. Brush the top crust with beaten egg and sprinkle with coarse sugar.
  9. Place pie on a baking sheet. Bake at 400°F for 20 minutes, then reduce temperature to 350°F and bake for another 40-45 minutes, until crust is golden and filling is bubbly.
  10. If edges brown too quickly, cover with foil strips.
  11. Let pie cool for at least 2 hours before slicing to allow filling to set.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. For vegan, use plant-based butter and skip the egg wash. To prevent a soggy bottom, sprinkle flour or ground almonds on the crust before filling. Bake on the lower rack and let the pie cool fully before slicing. If using frozen fruit, thaw and drain well, and add an extra tablespoon of cornstarch.

Nutrition

Keywords: strawberry rhubarb pie, classic pie, homemade dessert, spring dessert, summer pie, fruit pie, easy pie recipe, flaky crust, sweet tart pie

Find it online: https://jodierecipes.com/strawberry-rhubarb-pie-recipe-easy-homemade-classic-dessert/