Strawberry Rhubarb Pie

Strawberry rhubarb pie is a classic dessert that is perfect for spring or summer, serve it with a scoop of ice cream or a dollop of whipped cream and your taste buds will surely thank you!

5 from 2 votes

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Prep Time: 1 30

Cook Time: 50

Total Time: 2 20

Servings: people

Equipment

9" deep-dish pie dish

Ingredients

Homemade Double Pie Crust:

2 and ¾ cup all-purpose flour
2 teaspoon granulated sugar
½ teaspoon salt
2 large egg yolks, cold
1 cup (2 sticks) unsalted butter, very cold and cut into small, even pieces
3-5 tablespoon ice water
1 large egg, for brushing the top of the dough
coarse or sparkling sugar, optional, for sprinkling on top of the dough

Strawberry Rhubarb Filling:

2 and ½ cups fresh strawberries, rinsed and sliced ¼" thick
3 and ½ cups fresh rhubarb, rinsed, ends removed, and sliced ¼" thick
1 cup granulated sugar
1 tablespoon fresh-squeezed lemon juice
½ teaspoon salt
¼ cup cornstarch
1 tablespoon unsalted butter, cut into small pieces, for dotting the top of the filling

Instructions

Make the Homemade Pie Dough:

Cut the butter into small, even pieces first. Keep it in the fridge so it stays cold until you're ready to add it to the dough ingredients.
In the bowl of a food processor, add the flour, sugar, salt, and 2 large egg yolks, and quickly pulse to combine.
Add the cold butter pieces and pulse for about 15 seconds or until the flour is evenly coated.
Add water and ice to a glass and then measure out 1 tablespoon at a time and add it to the dough. Start with 3 tablespoons of ice water, pulse for about 10 seconds, and add a little bit more water as needed just until the dough comes together.
Gather up the dough with your hands, divide it in half, and shape each half into a flat, round disc. Wrap each disc with plastic wrap and refrigerate for at least 1 hour (up to 3 days) to rest and chill the dough.

Make the Strawberry Rhubarb Filling:

Wash and dry the fresh strawberries and rhubarb before you start. Cut the ends off of the rhubarb and slice it into ¼" thick slices. Trim the tops off of the strawberries and slice them into ¼" thick slices.
Add the sliced fruit to a large mixing bowl and add the granulated sugar, fresh-squeezed lemon juice, salt, and cornstarch. Mix well until evenly coated. The fruit should be starting to release some of their juices.
Set the bowl aside and let the filling mixture sit for at least 30 minutes and up to 1 hour. As it sits you'll notice a lot of liquid filling up in the bowl, which happens because the fruit is releasing their juices. You don't want to add that liquid to your pie or your filling will be soupy and your pie crust will be soggy.

Roll out the Pie Dough:

Remove one portion of dough from the fridge. Lightly dust a clean, dry surface with flour, dust your rolling pin, and both sides of the dough. Gently roll the dough out into a 12" wide circle, flip the dough and sprinkle with more flour occasionally so it doesn't stick.
Lightly spray a 9" deep-dish pie dish with non-stick spray and drape the rolled out dough on top of it. Press the dough down into the dish evenly and leave a 1" overhang around the edges. Set that in the fridge while you roll out the second portion of dough into a 12" circle.

Assemble and Bake the Pie:

Remove the pie dish with the bottom portion of dough from the fridge. To add the filling, you can either drain it through a colander or use a slotted spoon to scoop it into the pie dish. Leave out all of the excess liquid that's in the bowl. Dot the top of the filling with the pieces of butter,
Cover the pie with either a lattice or a solid topping with a few slits cut out. See the post for a step-by-step visual if you're unsure how to make a lattice topping. Brush the top of the dough with the lightly beaten egg and sprinkle the top with coarse or sparkling sugar, optional.
Place the pie in the freezer while you wait for your oven to preheat. Arrange your oven rack to the second from bottom position and preheat your oven to 425°F.
Once your oven is preheated, take the pie out of the freezer and place it on a large rimmed baking sheet. Bake the pie for 15 minutes, then, without taking it out of the oven, lower the temperature to 350°F. Bake for 35-40 minutes, cover the top loosely with aluminum foil about halfway so it doesn't burn.
Allow the pie to cool completely at room temperature and then in the fridge before serving.

Notes

You can make the pie dough ahead of time and keep it in the fridge for up to 3 days, or in the freezer for up to 3 months. Thaw frozen dough overnight in the fridge.

For the strawberries and rhubarb, fresh is best because frozen holds a lot more moisture and can make the pie soupy. If you would like to use frozen, it's best to thaw the fruit first.

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