This strawberry rhubarb pie is the perfect summer treat! It is tart with just a hint of sweetness and is best served chilled. I included my standard pie crust recipe below but doubled it so there is enough dough for the lattice on top. Do not skip over the note to fully let this pie chill. I know it smells amazing right out of the oven, but it has to have time to set properly or the filling will run everywhere. If you like sweeter desserts over tart desserts, I recommend adding an additional ¼ cup of light brown sugar to the filling. Enjoy! xoxo
Images via Alex Phillips.
Print recipe for Strawberry Rhubarb Pie.
Crust
16 tablespoons cold unsalted butter (cut into smaller pieces)
2 2/3 cups all-purpose flour
2 tablespoon sugar
1/2 teaspoon salt
8 tablespoons ice water
In a food processor combine flour, sugar, and salt. Add the butter pieces and pulse until the mixture forms large, coarse crumbs. Add the ice water a little at a time and pulse until the dough begins to form. Transfer the dough to a work surface and shape it into two 9-inch rounds. Chill until ready to use.
Filling
1 ½ pounds rhubarb, cut into ½-inch pieces
2 pounds strawberries, hulled, halved, quartered if large
½ cup granulated sugar
¼ cup light brown sugar
5 tablespoons cornstarch
Pinch of kosher salt
1 large egg
1 tablespoon raw sugar
Preheat the oven to 425°. Let dough sit at room temperature for 5 minutes to soften. Working one at a time, roll out two disks on a lightly floured surface (about ⅛” thick). Carefully transfer 1 dough round to the pie dish (make sure it’s a deep pie dish). Lift edges and allow the dough to slump down into dish, trim, leaving about a 1″ overhang.
In a large bowl, add rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, and salt. Mix well. Gently scrape filling into dough-filled pie dish.
Cut the remaining round of dough into ½-inch strips. Lay strips in a lattice pattern over the filling and crimp edge as desired. Beat egg with 1 tsp. water in a small bowl and lightly brush over top of the dough. Sprinkle with raw sugar.
Bake pie for 5 minutes, then reduce the oven temperature to 375°. Continue to bake until crust is deep golden brown and juices are thick and bubbling, 60-75 minutes longer.
Transfer pie to a wire rack and let cool at least 4 hours before serving. Yes, it smells amazing, but if you don’t give it time to set up properly, the filling will be runny when you cut into it.
