"This classic springtime pie is sweet, tart, and smells just like bubble gum coming out of the oven. Situated in a buttery, flaky crust, you will love this delicious recipe!"
Juicy Strawberry Rhubarb Pie
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Prep time: 1hr
Cook time: 1hr 5mins
Serves or Makes: 8
Recipe Card
ingredients
For the Crust
- 1 3/4 cups all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 8 ounces (2 sticks) unsalted butter, frozen
- 1/2 cup very cold water
ingredients
For the Filling
- 3 cups quartered strawberries
- 3 cups rhubarb, cut into 1/2 inch pieces
- 1 tablespoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 lemon, zested
- 1/4 teaspoon allspice
Method
Step 1
Combine flour, sugar, and salt for crust in a large bowl.
Step 2
Grate butter on the large side of a box grater into flour. Stir to coat butter in flour.
Step 3
Slowly drizzle in water, stirring between additions, until dough pulls together into a ball but is not overly sticky. Do not over mix—you want the butter to remain in flakey pieces. A few crumbly bits are okay.
Step 4
Dump dough onto plastic wrap or clean reusable wrap and form into a tightly-covered 1 inch-thick disk. Refrigerate for one hour to allow dough to hydrate and chill.
Step 5
While dough is chilling, combine strawberries, rhubarb, vanilla, and sugar. Allow to sit and macerate at room temperature while pie crust chills.
Step 6
Preheat oven to 425°F and place rack in the center.
Step 7
When dough is chilled, remove from refrigerator and divide into two pieces. Roll one piece out into bottom crust and place in 9-inch pie dish. Roll the second piece out and create decorative topping, make strips for a lattice, or roll a full second crust.
Step 8
Add the lemon zest, allspice, salt, and cornstarch to fruit, stirring well to dissolve in accumulated liquid. Pour filling into crust (including liquid) and arrange top crust as desired. If using a full top crust, cut ventilation holes for steam.
Step 9
Bake pie at 425°F for 10 minutes, then reduce oven to 350°F and bake for an additional 55-65 minutes, or until filling is bubbling all the way through from edge to center.
Step 10
Remove pie and place on cooling rack. Cool for at least 4 hours, or until completely cool to the touch underneath and on top. Serve at room temperature, cold, or slightly warmed.