Strawberry Rhubarb Pie

Total Time:
2 hr 35 min
15 min
1 hr
1 hr 20 min

8 servings

  • Dough:
  • 2 cups all purpose flour, plus additional bench flour
  • Pinch salt
  • 1 cup unsalted butter, chunked
  • 1/2 cup ice water, plus more as needed
  • Filling:
  • 1 1/4 pounds rhubarb, trimmed, cut in 1/2-inch pieces
  • 2 pints strawberries, hulled and sliced
  • 1 cup granulated sugar
  • Pinch ground cinnamon
  • 1 tablespoon flour
  • Pinch salt
  • Juice of 1 lemon
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter
  • Milk, for brushing
  • Granulated sugar, for sprinkling
Watch how to make this recipe.
  • Combine the flour, salt and butter in a large bowl. With a bench scraper or pastry cutter, cut the butter into the flour until it forms pea-size chunks. Slowly add the ice water, folding it into the flour until it comes together in a dough; be mindful not to overwork the dough. If the dough is too dry, add another tablespoon of water at a time. Turn the dough out onto a lightly floured work surface. Divide in half and form into disks. Wrap the two disks in plastic wrap and refrigerate for at least 30 minutes to let the dough rest.

  • Preheat the oven to 425 degrees F.

  • Roll out one of the disks into a 12-inch round on a lightly floured work surface. Roll it up onto the rolling pin and carefully transfer to a 9-inch pie plate. Gently press the bottom crust into the plate with your fingers. Leave the edges untrimmed.

  • To the bottom crust, add the rhubarb, strawberries, sugar, cinnamon, flour, salt, lemon juice and vanilla. Dot with pats of the butter.

  • On the same lightly floured work surface, roll the second disk of dough into a 12-inch round. Lay the top crust over the pie and crimp the edges.

  • Brush the top crust lightly with milk and sprinkle with granulated sugar. Cut vent holes in the center. Bake for 20 minutes; lower the temperature to 375 degrees F and bake for another 45 to 60 minutes, or until the filling is bubbling.

  • Cool completely before serving to allow time for the filling to set up.

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    Strawberry-Rhubarb Pie

    Recipe courtesy of Nancy Fuller