Perfect strawberry rhubarb pie recipe. Discover our secret crust tech for a flaky, never-fail homemade pie every time.
Ingredients
Scale
2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup (2 sticks) unsalted butter, chilled and cubed
6–8 tablespoons ice water
3 cups fresh rhubarb, chopped into ½-inch pieces
3 cups fresh strawberries, hulled and halved
1 cup granulated sugar
¼ cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 large egg, beaten
Coarse sugar, for sprinkling
Instructions
Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the chilled, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse peas. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
Preheat and prep: Preheat your oven to 400°F (200°C). Place a baking sheet on the bottom rack to catch any potential drips.
Mix the filling: In another large bowl, gently toss the chopped rhubarb and strawberries with the sugar, cornstarch, lemon juice, and vanilla extract until everything is evenly coated. Let it sit for about 10 minutes to get a little juicy.
Roll out the crust: On a floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang.
Fill and top: Pour the fruit filling into the bottom crust. Roll out the second disc of dough. You can create a full top crust with slits, or cut it into strips for a lattice design. Brush the top crust with the beaten egg and sprinkle generously with coarse sugar.
Bake: Bake the pie for 20 minutes at 400°F, then reduce the oven temperature to 350°F (175°C). Continue baking for another 35-45 minutes, or until the crust is a deep golden brown and the filling is bubbling. If the edges brown too quickly, use a pie crust shield or strips of foil to protect them.
Cool: Let the pie cool completely on a wire rack for at least 3-4 hours before slicing. This allows the filling to set properly so you get clean, beautiful slices.
Notes
A classic homemade Strawberry Rhubarb Pie recipe featuring a perfect balance of sweet strawberries and tart rhubarb in a flaky, buttery crust. This surprisingly simple dessert is a crowd-pleaser that celebrates spring and summer flavors.
