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Classic Homemade Strawberry Rhubarb Pie

classic homemade strawberry rhubarb pie - featured image
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A nostalgic and foolproof strawberry rhubarb pie with a flaky buttery crust and perfectly balanced sweet-tart filling, made Grandma’s way in five easy steps.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 4 cups (about 600g) fresh strawberries, hulled and halved
  • 4 cups (about 480g) fresh rhubarb, chopped into ½-inch pieces
  • 1 ¼ cups (250g) granulated sugar
  • ¼ cup (32g) cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, beaten
  • 1 tablespoon coarse sugar (optional)

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
  2. Add Ice Water: Sprinkle 6 tablespoons of ice water over the mixture. Gently toss with a fork until dough starts to come together. If dry, add more water, one tablespoon at a time. Divide dough in half, form discs, wrap in plastic, and chill at least 30 minutes.
  3. Prepare the Filling: In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice. Toss gently to coat. Let sit while rolling out the crust.
  4. Roll Out Bottom Crust: On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer to pie dish, pressing gently. Trim edges to about 1 inch overhang.
  5. Fill and Assemble: Pour fruit mixture into crust, spreading evenly. Dot with butter pieces. Roll out second dough disc to cover pie as full top crust or lattice. Trim and crimp edges to seal.
  6. Apply Egg Wash: Brush top crust with beaten egg, sprinkle with coarse sugar if desired. Cut small slits in top crust to vent steam.
  7. Bake: Place pie on baking sheet and bake at 400°F (200°C) for 20 minutes. Lower temperature to 350°F (175°C) and bake 35-40 minutes more until filling bubbles and crust is golden. Cover edges with foil if browning too fast.
  8. Cool: Let pie cool at least 2 hours before slicing to set filling.

Notes

Use cornstarch to thicken filling and prevent soggy crust. Chill dough discs before rolling for easier handling and flakier crust. Use a baking sheet under pie to catch drips. Cover crust edges with foil if browning too fast. Let pie cool fully before slicing to set filling. Egg wash gives a shiny golden crust. Frozen fruit can be used if thawed and drained. Gluten-free and dairy-free substitutions available.

Nutrition

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

Find it online: https://coracooks.com/classic-homemade-strawberry-rhubarb-pie-recipe-5-easy-steps-to-perfect-grandmas-way/