Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Bake a classic Strawberry Rhubarb Pie: flaky crust, tangy rhubarb, and sweet strawberries—perfect for spring gatherings.

Prep Time40 minutes
Cook Time55 minutes
Total Time95 minutes
Yield8

Ingredients

Instructions

Step 1: Prepare the crust

Make the pie dough according to your crust recipe through step 5 so the dough is flaky, cold, and resting: you should have two chilled discs wrapped and firm (one will go into the refrigerator until needed). Keep the butter fully incorporated and the dough cold — the texture should feel slightly crumbly to the touch but cohesive when pressed, with a matte, dusted flour surface ready to roll.

Step 2: Make the filling

In a large mixing bowl, stir together the sliced rhubarb, chopped strawberries, packed light brown sugar, granulated sugar, cornstarch, and a pinch of salt until the fruit is evenly coated; add the tablespoon of orange juice and the vanilla and toss gently so the mixture glistens but the fruit remains distinct, not macerated. Set this bowl of glossy, slightly saucy fruit aside while the oven preheats so the juices marry but any excess liquid can be separated and discarded before filling the crust.

Step 3: Preheat and roll out the bottom crust

Preheat the oven to 400°F (204°C). On a lightly floured surface, roll one chilled dough disc into an even 12-inch circle, turning it as you go so the thickness is uniform; the dough should look smooth, cool, and slightly powdery from flour. Carefully transfer it into a 9-inch pie dish, tuck and smooth the dough into the edges with your fingers so there are no air pockets, and keep the rim neat and slightly overhanging to allow trimming. Spoon the fruit filling into the crust, leaving any loose excess liquid in the bowl (discard that liquid); the filling should sit mounded with visible chunks of strawberry and pink rhubarb. Dot the top with the two-tablespoon pieces of cold butter so small golden pats peek through the fruit.

Step 4: Roll and weave the lattice top

Roll the second chilled disc into a 12-inch circle and cut even 1/2- to 1-inch strips with a pastry wheel or sharp knife. Weave the strips over and under to form a neat lattice that reveals the red-and-pink fruit filling below; pull strips back as needed while you weave so the pattern is tight and the edges meet the bottom crust. Press and seal the lattice strips into the bottom crust’s rim, trim excess dough flush with the edge, and crimp or fork-crimp the rim for an even, rustic finish; the unbaked pie should read as tidy, textured dough surrounding jewel-toned fruit.


Step 5: Egg wash and sugar finish

Lightly brush the entire top crust with the beaten egg mixed with a tablespoon of milk so the lattice will bake to a glossy, deep golden-brown. If you like a little sparkle and crunch, sprinkle a pinch of coarse sugar across the highest ridges of the lattice so it catches the light as it bakes.

Step 6: Bake, shield the edges, and cool

Set the pie on a large baking sheet and bake at 400°F for 20 minutes, then leave it in the oven as you reduce the temperature to 350°F and continue baking another 30–35 minutes until the filling is vigorously bubbling around the edges and the crust is deeply golden. After the first 20 minutes place a pie crust shield to prevent the rim from over-browning. Remove the pie and allow it to cool completely on the counter for a full three hours so the filling thickens and sets; the cooled filling will be glossy and hold clean slices.

Step 7: Slice and serve

Slice the pie into wedges and serve warm or room temperature; a generous scoop of creamy vanilla ice cream on a slice will melt slightly into the hot, ruby filling creating ribbons of cream through the fruit. Store any leftovers tightly covered in the refrigerator for up to five days for best texture and flavor.

Notes