Description

This strawberry-rhubarb pie is everything a summer pie should be — sweet, tart, juicy, and tucked into a golden, buttery crust. The balance of strawberries and rhubarb gives each bite a perfect mix of bright and sweet, making it a crowd favorite for picnics, BBQs, or weekend baking.

Ingredients

For the filling:

3 cups fresh strawberries, hulled and halved
3 cups chopped fresh rhubarb
1 cup granulated sugar
1/4 cup light brown sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/2 tsp vanilla extract
Pinch of salt

For the crust:

2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup (2 sticks) cold unsalted butter, cut into cubes
6-8 tbsp ice water

For finishing:

1 egg, beaten (for egg wash)
1 tbsp coarse sugar (optional)

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Instructions

Make the crust: In a large bowl, whisk flour, salt, and sugar. Cut in butter using a pastry cutter or fingers until the mixture looks like coarse crumbs. Add ice water, 1 tablespoon at a time, mixing just until dough holds together. Divide into 2 disks, wrap in plastic, and chill for at least 1 hour.
Make the filling: In a large bowl, toss strawberries and rhubarb with both sugars, cornstarch, lemon juice, vanilla, and salt. Let sit 15–20 minutes while rolling out the crust.
Assemble the pie: Roll out one dough disk into a 12-inch circle and fit it into a 9-inch pie plate. Spoon in the fruit filling, leaving excess liquid behind. Dot with small bits of butter if desired. Roll out the second dough disk and place over the top (or cut into strips for a lattice). Trim and crimp the edges to seal.
Chill the pie: Place the assembled pie in the fridge or freezer for 20 minutes to help set the crust.
Bake: Preheat oven to 400°F (200°C). Brush the top crust with beaten egg and sprinkle with coarse sugar. Bake for 20 minutes, then reduce heat to 350°F (175°C) and bake another 35–40 minutes, or until the crust is golden and the filling is bubbling.
Cool completely before slicing to allow the filling to set.

Notes

Fresh fruit works best, but you can use frozen (just don’t thaw it first).
Add a little orange zest or cinnamon to the filling for a twist.
Pie can be made a day ahead and kept at room temperature.