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The Ultimate Classic Strawberry Rhubarb Pie with Flaky Crust

Close-up of a thick slice of strawberry rhubarb pie showing juicy red filling and a golden, flaky top crust.
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This recipe delivers the best strawberry rhubarb pie, featuring a perfectly balanced sweet and tart filling and a ridiculously flaky, all-butter crust. Follow these simple steps for a nostalgic summer classic that never fails.

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
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved or quartered
  • 1 3/4 cups granulated sugar (adjust based on fruit tartness)
  • 1/4 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Flaky Pie 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, mixing until the dough just comes together. Divide the dough in half, form 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 cut rhubarb and strawberries. In a separate small bowl, whisk together the granulated sugar and cornstarch. Pour the sugar mixture over the fruit and toss gently to coat. Stir in the lemon juice and vanilla extract. Let the filling sit for 20 minutes while you roll out the dough. This resting period helps the fruit release juices and allows the thickener to start working.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the plate in the refrigerator while you prepare the top crust.
  4. Fill the Pie: Pour the strawberry rhubarb filling into the chilled bottom crust. Distribute the fruit evenly.
  5. Create the Top Crust: Roll out the second dough disk. You can cut strips for a lattice pie top tutorial or cut a solid circle. If making a solid top, cut several slits in the center to allow steam to escape.
  6. Seal and Crimp: Place the top crust over the filling. Trim the overhang, fold the top crust edge under the bottom crust edge, and crimp the edges to seal.
  7. Bake the Pie: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400°F. Then, reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for another 40 to 50 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 Completely: This step is crucial for a set filling. Let the pie cool on a wire rack for at least 4 hours before slicing. This allows the cornstarch to fully set the juices, preventing a runny pie.

Notes

  • For an extra flaky crust, keep all butter and water extremely cold. Do not overwork the dough.
  • If you prefer a crumb topping instead of a full top crust, mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter until crumbly, and sprinkle over the filling.
  • If your rhubarb stalks are very thick, slice them thinner to ensure even cooking alongside the strawberries.

Nutrition

Find it online: https://cookincorner.com/strawberry-rhubarb-pie-best-flaky-crust/