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Strawberry Rhubarb Pie

A delicious classic that beautifully balances the tartness of rhubarb with the sweetness of strawberries, making it a favorite for gatherings and comforting desserts.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/4 cups all-purpose flour For the pie crust
  • 1/2 cup unsalted butter, chilled and diced For a flaky crust
  • 1/4 cup ice water To bind the crust
  • 1/4 teaspoon salt To enhance flavor
For the filling
  • 1 1/2 cups fresh rhubarb, chopped
  • 1 1/2 cups fresh strawberries, hulled and halved
  • 1 cup granulated sugar Adjust based on sweetness of fruit
  • 2 tablespoons cornstarch To thicken filling
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice To enhance flavors

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, combine the flour and salt, then cut in the chilled butter until the mixture resembles coarse crumbs. Gradually stir in the ice water until a dough forms. Wrap it in plastic wrap and refrigerate for at least 4 hours or overnight.
  3. Roll out the dough to fit a 9-inch pie plate. Place it in the pie plate and set aside.
  4. In another bowl, mix together the rhubarb, strawberries, sugar, cornstarch, vanilla, lemon juice, and salt until everything is well combined.
Baking
  1. Pour the filling into the prepared crust.
  2. Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes until the filling is bubbling and the crust is golden brown.
  3. Let your pie cool before slicing and serving.

Notes

Best served warm with vanilla ice cream or whipped cream. For a twist, serve with berry compote.