Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweet juiciness of strawberries in a flaky, buttery crust. Featuring a lattice top and a balance of fresh lemon zest and juice, this pie is a perfect spring or summer dessert, delightful when served at room temperature or warm with a scoop of vanilla ice cream.
Ingredients
For the Crust
- 3 ½ cups (15 ounces/420g) all-purpose flour
- 1 pinch of salt
- 1 cup + 4 Tablespoons (10 ounces/280g) unsalted butter
- 2 teaspoons granulated sugar
- ⅔ cup (5 ounces/150 ml) ice cold water, or more if needed
For the Filling
- 3 cups (380g) rhubarb, cut into ½-inch (1.5 cm) pieces
- 2½ cups (380g) strawberries, washed, hulled, and cut into small pieces
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cornstarch
- ¼ teaspoon salt
- 1 lemon, zest only
- 1 teaspoon fresh lemon juice
- 1 Tablespoon unsalted butter, cut into small pieces
For Assembly
- 1 egg yolk, beaten with a pinch of salt (for egg wash)
- Coarse sugar for sprinkling on top of the lattice pie crust
Instructions
- Prepare the crust: In a medium bowl, combine the flour and salt. Dice the butter and crumble it into the flour until lumps are pea-sized. Stir in sugar. Gradually add the ice cold water, mixing with a fork, until dough begins to come together. Finish kneading by hand and shape into a ball.
- Divide and chill dough: Split the dough into two portions; one twice the size for the bottom crust and the smaller for the top. Flatten each into disks, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat and prepare pie dish: Preheat your oven to 425°F (220°C). Butter and flour a 9-inch (23 cm) deep pie dish with at least a 2-inch (5 cm) rim.
- Make the filling: In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, salt, lemon zest, and lemon juice. Stir until evenly coated.
- Roll out bottom crust: Roll the larger dough piece into a 13-inch (33 cm) circle and carefully transfer it into the pie dish. Trim edges, leaving a slight overhang around the rim.
- Add filling: Spoon the strawberry rhubarb mixture into the crust, discarding any excess liquid. Dot the filling evenly with the tablespoon of diced butter. Chill while you prepare the top crust.
- Create lattice top crust: Roll out the smaller dough into an 11-inch (28 cm) circle. Slice into thin strips and weave a lattice pattern over the filling. Crimp the edges of the pie with a fork to seal.
- Egg wash and sugar topping: Whisk the egg yolk with one tablespoon of water and a pinch of salt. Brush the lattice crust with the egg wash, then sprinkle coarse or granulated sugar over the top for a crunchy finish.
- Bake the pie: Bake at 425°F (220°C) for 20 minutes. Then reduce the temperature to 375°F (190°C) and continue baking for 30 minutes. Around the 40-minute mark, tent the pie with foil to prevent over-browning.
- Cool and serve: Allow the pie to cool in the dish before serving. Serve at room temperature or slightly warm, ideally accompanied by a scoop of vanilla ice cream. Enjoy!
Notes
- Make sure the water used for the crust is ice cold to produce a flaky crust.
- Tenting with foil prevents the crust edges from burning while the filling finishes baking.
- You can discard excess liquid from the filling to avoid a soggy pie bottom.
- The lattice top not only looks beautiful but allows steam to escape during baking.
- Allowing the pie to cool helps the filling to set properly for cleaner slices.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
