Flaky Strawberry Rhubarb Pie (Perfect Every Time)

The Perfect Strawberry Rhubarb Pie with a Flaky Butter Crust

Ingredients

For the Double Pie Crust:

• 2 1/2 cups (313g) All-purpose flour
• 1 teaspoon Salt
• 1 tablespoon Granulated sugar
• 1 cup (226g) Unsalted butter, very cold and cut into 1/2-inch cubes
• 6-8 tablespoons Ice water

For the Strawberry Rhubarb Filling:

• 3 cups (360g) Fresh or frozen rhubarb, chopped into 1/2-inch pieces
• 3 cups (450g) Fresh strawberries, hulled and quartered
• 1 cup (200g) Granulated sugar
• 1/4 cup (32g) Cornstarch
• 1 tablespoon Fresh lemon juice
• 1 teaspoon Vanilla extract
• 1/8 teaspoon Salt

For Assembly:

• 1 large Egg, beaten
• 1 tablespoon Milk or heavy cream
• 1 tablespoon Coarse sugar (like turbinado), for sprinkling

Equipment Needed

• Large mixing bowl
• Pastry blender or food processor
• Rolling pin
• 9-inch pie dish
• Measuring cups and spoons
• Sharp knife and cutting board
• Small bowl and pastry brush (for egg wash)
• Baking sheet
• Aluminum foil or pie shield
• Wire cooling rack

Step-by-Step Instructions

1. Make the Pie Dough. In a large bowl, whisk together the flour, 1 teaspoon salt, and 1 tablespoon granulated sugar. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.

2. Hydrate and Chill. Sprinkle 6 tablespoons of ice water over the mixture. Use a spatula to gently bring the dough together. If it’s too dry, add more ice water, 1 tablespoon at a time, until the dough holds together when squeezed. Do not overmix. Divide the dough in half, form each into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

3. Prepare the Filling. While the dough chills, prepare the filling. In a large bowl, combine the chopped rhubarb, quartered strawberries, 1 cup of granulated sugar, cornstarch, lemon juice, vanilla extract, and 1/8 teaspoon salt. Stir gently until everything is evenly coated. Set aside for 20-30 minutes to allow the fruit to release its juices.

4. Preheat and Prepare Crust. Position a rack in the lower third of your oven and place a baking sheet on it. Preheat the oven to 400°F (200°C). On a lightly floured surface, roll one disc of dough into a 12-inch circle. Carefully transfer it to your 9-inch pie dish. Gently press it into the bottom and up the sides, and trim the excess dough to leave a 1/2-inch overhang.

5. Assemble the Pie. Give the fruit filling one last stir, then pour it into the dough-lined pie dish, mounding it slightly in the center.

6. Add the Top Crust. Roll out the second disc of dough into an 11-inch circle. Place it over the filling. You can also cut it into strips to create a lattice top. Trim the top crust edge so it aligns with the bottom crust’s overhang. Fold both edges under and crimp with your fingers or a fork to seal.

7. Final Touches. In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash evenly over the top crust. Cut several slits in the top crust to allow steam to escape. Sprinkle generously with coarse sugar.

8. Bake. Place the pie on the preheated baking sheet. Bake at 400°F (200°C) for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes. The pie is done when the crust is deep golden brown and the filling is thick and bubbly. If the edges are browning too quickly, cover them with a pie shield or strips of aluminum foil.

9. Cool Completely. Remove the pie from the oven and place it on a wire rack. Let it cool completely for at least 4-6 hours before slicing. This step is critical for the filling to set properly.

Watch: How to Make It

▶ PLAY RECIPE

Chef’s Tips for Pie Perfection

• Keep Ingredients Cold: For the flakiest pie crust, ensure your butter is very cold and use ice water. Work quickly and handle the dough as little as possible to prevent the butter from melting.

• Patience is a Virtue: You MUST let the pie cool completely for at least 4 hours before slicing. Slicing into a warm pie will result in a runny filling. The cooling process allows the cornstarch to fully set and thicken the juices.

• Use a Preheated Baking Sheet: Baking the pie on a preheated baking sheet helps to cook the bottom crust quickly and thoroughly, preventing a dreaded “soggy bottom.” It also catches any potential drips from the bubbling filling.

Serving & Storage

This pie is best served slightly warm or at room temperature. Leftovers can be stored loosely covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can gently re-warm slices in a 300°F (150°C) oven for about 10 minutes.

Frequently Asked Questions

Can I freeze the dough? Yes, the pie dough freezes beautifully. Wrap each disc tightly in a double layer of plastic wrap and place in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out.

Can I reduce the sugar? You can reduce the sugar, but we don’t recommend reducing it by more than 1/4 cup (50g). Rhubarb is extremely tart, and the sugar is needed to balance the flavor. Sugar also acts as a thickener, so reducing it too much may result in a looser filling.