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Ultimate Flaky Crust Strawberry Rhubarb Pie

A close-up of a juicy slice of strawberry rhubarb pie with a flaky golden crust, served on a white plate.
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Make a classic summer strawberry rhubarb pie with a perfectly flaky crust and a sweet-tart filling that sets well. This recipe focuses on balance and texture.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1/2 cup ice water
  • 6 cups fresh rhubarb, chopped into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved
  • 1 1/2 cups granulated sugar (adjust to taste)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, mixing until the dough just comes together. Divide the dough in half, flatten into discs, wrap, and chill for at least 1 hour.
  2. Prepare the filling: In a separate bowl, combine the chopped rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat everything evenly. Let the mixture sit for 15 minutes while you roll out the dough.
  3. Assemble the pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one dough disc into a 12-inch circle. Carefully place it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  4. Pour the fruit filling into the bottom crust.
  5. Roll out the second dough disc. You can either place it over the top as a solid crust (cutting vents) or cut strips to create a lattice top. Crimp the edges of the top and bottom crusts together to seal.
  6. Brush the top crust with the beaten egg wash and sprinkle with coarse sugar.
  7. Bake the pie: Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  8. Cool completely: Let the pie cool on a wire rack for at least 4 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold. Do not overwork the dough.
  • If your rhubarb is very tart, you may increase the sugar slightly, but taste the raw filling mixture first to gauge the sweetness level.
  • If you prefer a crumble topping instead of a top crust, mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter until crumbly, then sprinkle over the filling.

Nutrition

Find it online: https://delishdreams.com/strawberry-rhubarb-pie-recipe-flaky-crust/