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Best Ever Strawberry Rhubarb Pie

Close-up of a juicy slice of strawberry rhubarb pie showing bright red filling and flaky, golden top crust.
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A recipe for a classic strawberry rhubarb pie featuring a perfectly flaky all-butter crust and a balanced sweet and tart filling.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 4 cups fresh rhubarb, cut 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
  • 1/4 teaspoon ground cinnamon
  • 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, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the filling: In a large bowl, gently combine the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, and cinnamon. Let the mixture sit while you roll out the dough.
  3. Assemble the bottom crust: On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  4. Fill the pie: Pour the fruit mixture into the crust. Dot the top of the filling with a few small pieces of leftover butter if desired for richness.
  5. Create the top crust: Roll out the second dough disk. You can cut strips for a lattice top or cut one large circle. If using a solid top, cut several slits in the center for venting. Place the top crust over the filling. Crimp the edges of the top and bottom crusts together to seal.
  6. Chill and bake: Brush the top crust with the beaten egg wash and sprinkle with coarse sugar. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 400 degrees F (200 degrees C).
  7. Bake the pie: Place the pie on a baking sheet to catch drips. Bake at 400 degrees F for 20 minutes. Reduce the oven temperature to 375 degrees F (190 degrees 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: Let the pie cool completely on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all butter and water extremely cold.
  • If you prefer a crumble topping instead of a double crust, use 1 1/2 cups flour, 1 cup rolled oats, 1 cup brown sugar, and 1/2 cup cold butter mixed until crumbly.
  • If your rhubarb is very tart, increase the sugar in the filling by 1/4 cup.

Nutrition

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