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strawberry rhubarb pie recipe featured
Cat Cora

Strawberry Rhubarb Pie Recipe

This strawberry rhubarb pie recipe perfectly balances the tartness of rhubarb with the sweetness of strawberries, all encased in a tender, flaky crust. It's a classic summer dessert with humble origins, offering impressive results with an easy-to-follow approach. Ideal for home bakers looking for a crowd-pleasing treat.
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 8 servings
Course: Dessert
Cuisine: North American
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

  • 2 1/4 cups (280g) all-purpose flour, plus more for dusting
  • 1 teaspoon fine sea salt
  • 1 cup (2 sticks or 226g) unsalted butter, very cold, cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water, plus more if needed
  • 6 cups (about 750g) fresh or frozen rhubarb, cut into 1/2-inch pieces
  • 4 cups (about 500g) fresh strawberries, hulled and quartered
  • 1 1/4 cups (250g) granulated sugar

Equipment

  • Rolling pin, baking sheet, pie dish

Method
 

  1. strawberry rhubarb pie recipe recipeCard1
  2. Prepare the pie crust ingredients: flour, salt, cold butter, and ice water.
  3. Combine rhubarb, strawberries, and sugar in a large bowl.
  4. Prepare the pie crust by mixing flour and salt, cutting in cold butter until coarse crumbs form, and gradually adding ice water until the dough just comes together. Divide the dough in half, flatten into discs, wrap, and chill for at least 30 minutes.
  5. Preheat your oven to 400°F (200°C).
  6. Roll out one disc of dough and line a 9-inch pie plate.
  7. Pour the fruit filling into the crust.
  8. Roll out the second disc of dough and place it over the filling as a top crust, or cut into strips for a lattice top. Crimp the edges to seal. Cut vents in the top crust if using a full crust.
  9. Bake for 20 minutes at 400°F (200°C), then reduce heat to 375°F (190°C) and bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent it with foil.
  10. Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.

Nutrition

Calories: 320 | Carbohydrates: 45 | Protein: 8 | Fat: 12

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