American · Dessert · Medium
Strawberry Rhubarb Pie
- Total
- 5 hr 40 min
- Prep
- 4 hr 40 min
- Serves
- 8
- Calories
- 530
Tart rhubarb and sweet strawberries bubble beneath a butter-rich lattice crust, with a thick ruby filling that slices cleanly after cooling.
The sharpness of rhubarb keeps Strawberry Rhubarb Pie lively even under a buttery pastry lid. A lattice lets steam escape while the fruit juices boil and thicken, leaving a glossy filling instead of a puddle on the plate.
Keep the pastry cold and cut the rhubarb into small, even pieces. The center must bubble before the pie leaves the oven, and a full cooling period matters as much as the bake for neat slices.
Method
Mix 2 3/4 cups flour, salt and 2 tbsp sugar. Cut in the cold cubed butter until pea-size pieces remain. Add the ice water a tablespoon at a time, using only enough for the dough to hold together when pressed.
Divide the dough into two disks, wrap and refrigerate for . Use the remaining flour to dust the counter and rolling pin. Roll one disk into a 12-inch circle and fit into a 9-inch pie plate.
Heat the oven to 400°F (200°C). Toss the rhubarb and strawberries with 3/4 cup sugar, cornstarch, cinnamon and lemon juice. Spoon into the crust and dot with the remaining 2 tbsp butter.
Roll the second disk into a 12-inch circle and cut into 3/4-inch strips. Lay half across the filling, then weave in the remaining strips by lifting alternating strips. Trim and crimp the edges. Brush with milk and sprinkle with the remaining 2 tbsp sugar.
Set the pie on a rimmed sheet pan. Bake for , then lower the oven to 375°F (190°C) and bake for more, until the pastry is deeply golden and thick juices bubble in the center. Shield the rim with foil if it browns early.
Cool on a rack for before cutting, so the filling has time to set.
Forkue tips
- A clear glass pie plate helps you check that the bottom crust has browned before taking the pie out.
Storing and reheating
Refrigerate covered for up to 4 days or freeze slices for up to 2 months. Reheat in a 350°F (175°C) oven until the pastry is crisp and the center is warm.
Kitchen gear
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Strawberry Rhubarb Pie: FAQ
Why is the filling runny?
The juices may not have bubbled in the center, or the pie was sliced warm. Cornstarch needs a bubbling filling and time to cool to form a sliceable gel.
Can I use frozen rhubarb?
Yes. Use it straight from the freezer and expect a longer bake. Look for thick bubbles in the center rather than relying only on the clock.
How do I store and reheat Strawberry Rhubarb Pie?
Refrigerate covered for up to 4 days or freeze slices for up to 2 months. Reheat in a 350°F (175°C) oven until the pastry is crisp and the center is warm.
How long does Strawberry Rhubarb Pie take?
About 5 hr 40 min in total: 4 hr 40 min prep and 1 hr cooking.
What do I need to make Strawberry Rhubarb Pie?
The key ingredients are all-purpose flour, unsalted butter, rhubarb, strawberries, cornstarch and ground cinnamon, plus pantry basics.
Any tips for Strawberry Rhubarb Pie?
A clear glass pie plate helps you check that the bottom crust has browned before taking the pie out.
