Strawberry Rhubarb Pie

Steps

1. 1

   Make the Pie Dough

   • In a large bowl, whisk together 2.5 cups (312g) all-purpose flour and 1 tsp (6g) salt.
   • Cut in 1 cup (227g) cold unsalted butter, cut into ½-inch cubes, using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse breadcrumbs with pea-sized butter pieces remaining.
   • Sprinkle 7 tbsp (105ml) ice water over the mixture, a little at a time, stirring gently with a fork until the dough just begins to come together.
   • Do not overmix—a few streaks of flour are fine.
   • Divide the dough in half, shape each into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).

   + Show details− Hide details

   Ready when: Dough is firm and cold to the touch

   Tip: If you don't have a pastry cutter, use a box grater held over the bowl to shred the cold butter directly into the flour—it's faster and creates excellent flakes.

2. 2

   Prepare Strawberries and Rhubarb

   • Gently rinse the fresh strawberries and pat dry.
   • Remove the green hulls and halve each berry lengthwise, keeping pieces as large as possible.
   • Rinse the fresh rhubarb stalks and trim away the leaves (they are toxic—discard them completely).
   • Pat dry and cut into ½-inch pieces.
   • Place all fruit in a large mixing bowl.
   • You should have about 5–6 cups of halved strawberries and 4–5 cups of rhubarb.

   + Show details− Hide details

   Ready when: Fruit is cleanly cut and ready to combine with other filling ingredients

   Tip: Prepare the fruit just before making the filling to keep the strawberries as firm and whole as possible—they soften quickly once cut.

3. 3

   Combine Filling Ingredients

   • Add 3/4 cup (150g) granulated sugar, 2 tbsp (16g) cornstarch, 1 tbsp (15ml) fresh lemon juice, and 1 tsp (5ml) vanilla extract to the bowl of fruit.
   • Using a large rubber spatula, gently fold everything together without crushing the strawberries.
   • The mixture will look dry at first, but as it sits, the fruit will release its juices.
   • Let the filling sit at room temperature for 15–20 minutes, stirring occasionally, until the sugar dissolves and the fruit is surrounded by a light syrup.
   • Taste the filling and adjust sweetness if needed—rhubarb should retain some tartness for balance.

   + Show details− Hide details

   Ready when: Filling is uniform in color with visible syrup surrounding the fruit; flavors are balanced

   Tip: If your rhubarb stalks are very thick and woody, cut them into ¼-inch pieces so they cook through faster in the oven.

4. 4

   Preheat Oven and Roll Bottom CrustOven 375°F / 190°C

   • Preheat your oven to 375°F (190°C).
   • Remove one dough disk from the refrigerator and let it soften at room temperature for 2–3 minutes.
   • On a lightly floured work surface, roll the dough from the center outward, rotating the disk a quarter turn frequently to keep it even, until you have an 11-inch round about ⅛ inch thick.
   • Dust away excess flour as you work.
   • Carefully transfer the round to a 9-inch pie pan by rolling it gently onto the rolling pin and unrolling it over the pan, or by folding it into quarters, placing it in the center, and unfolding.

   + Show details− Hide details

   Ready when: Bottom crust is evenly rolled and fitted into the pan with slight overhang

   Tip: If the dough tears as you transfer it, simply patch it with a small piece of dough, brush lightly with water, and smooth the patch—no one will ever notice.

5. 5

   Let Bottom Crust Relax

   • Allow the fitted crust to rest in the pie pan for 2–3 minutes.
   • This allows the gluten to relax and reduces shrinkage during baking.
   • Meanwhile, remove the second dough disk from the refrigerator and roll it on a piece of parchment paper into an 11-inch round, using the same method as Step 4.
   • Set aside.

   + Show details− Hide details

   Ready when: Bottom crust has relaxed; top crust is rolled and ready to transfer

6. 6

   Fill the Pie with Fruit

   • Pour the macerated strawberry-rhubarb filling into the prepared bottom crust, including all the accumulated juices.
   • Spread the fruit evenly, mounding it slightly in the center.
   • Scatter 2 tbsp (28g) cold unsalted butter, cut into small pieces, over the top of the fruit.
   • The butter will melt and enrich the filling as the pie bakes.

   + Show details− Hide details

   Ready when: Filling is distributed evenly in the crust with cold butter pieces scattered on top

   Tip: Don't leave any juices in the bottom of the filling bowl—pour every last drop into the pie where that flavor belongs.

7. 7

   Top with Upper Crust and Seal

   • Carefully drape the second rolled dough round over the filling, centering it as best you can.
   • Let the excess dough hang over the edge of the pan.
   • Using kitchen scissors or a sharp knife, trim the overhang to 1 inch all the way around.
   • Fold this 1-inch border of dough underneath itself, creating a thick ridge that sits on the rim of the pan.
   • Press the folded edge down firmly against the pan with your finger or the tines of a fork to seal.
   • Crimp the edge decoratively with a fork or flute it with your fingers for a rustic look.
   • Make sure the seal is tight to prevent filling from leaking during baking.

   + Show details− Hide details

   Ready when: Edges are sealed and crimped evenly all the way around

   Tip: A tight seal is essential—press firmly as you crimp to prevent filling from escaping and creating a mess in the oven.

8. 8

   Apply Egg Wash and Vent

   • In a small bowl, beat 1 large egg (50g) with 1 tbsp (15ml) water until smooth and blended.
   • Using a pastry brush, evenly coat the entire top surface of the pie with the egg wash, working quickly so it doesn't dry.
   • Use a sharp knife to cut 4–5 small slits (about 1 inch long and ¼ inch wide) into the top crust in a decorative pattern or simple grid.
   • These vents allow steam to escape, preventing a soggy crust.
   • If desired, sprinkle 1 tbsp (12g) coarse sugar over the egg-washed surface for a sparkly, crunchy texture.

   + Show details− Hide details

   Ready when: Egg wash is applied evenly and smoothly; steam vents are cut clearly; pie is ready to bake

   Tip: Don't skip the egg wash—it creates that beautiful golden-brown, shiny crust and helps the pie brown evenly.

9. 9

   Bake Until Golden and BubblingOven 375°F / 190°C

   • Place the prepared pie on a baking sheet (to catch any drips) and slide it into your preheated 375°F (190°C) oven.
   • Bake for 45–50 minutes.
   • After about 30 minutes of baking, check the edges of the crust.
   • If the edges are browning much darker than the rest of the crust, loosely tent the pie with a piece of foil to shield them from further browning.
   • The pie is done when the crust is deep golden brown all over and you can see the filling bubbling out of the vents or at the edges—this indicates the fruit is fully cooked and the cornstarch has thickened the filling.
   • An instant-read thermometer inserted through a vent into the center of the filling should read 190–200°F (87–93°C).

   + Show details− Hide details

   Ready when: Crust is deep golden brown; filling bubbles visibly at the vents and edges; internal temperature reaches 190–200°F (87–93°C)

   Tip: Bubbling filling at the edges is your signal that the cornstarch has thickened everything correctly. Don't underbake or the filling will be runny when you slice it.

10. 10

    Cool Until Set

    • Remove the pie from the oven and place it on a wire cooling rack (or the stovetop).
    • Let the pie cool at room temperature for at least 2–3 hours, or even up to 5 hours before slicing.
    • This crucial resting period allows the filling to cool completely and set so that slices hold together and don't fall apart.
    • The pie will continue to firm up as it cools, and the fat in the crust will re-solidify, keeping it flaky and delicious.
    • If you wish to serve the pie warm (after 1–2 hours of cooling), know that the slices will be more delicate and may not hold their shape as neatly.

    + Show details− Hide details

    Ready when: Pie has cooled to room temperature; filling is completely set and firm when pressed gently

    Tip: Patience is key here—rushing to slice before the filling sets will result in a messy, soupy pie. If you absolutely must serve sooner, chill it in the refrigerator for 30–45 minutes instead.