Name: Strawberry Rhubarb Pie
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8 servings
Ingredients: 2.5 cups All-purpose flour; 1 cup Unsalted butter, chilled and cubed; 0.5 cup Ice water; 1.25 cups Granulated sugar; 3 cups Fresh rhubarb, cut into 1/2-inch pieces; 3 cups Fresh strawberries, hulled and sliced; 0.25 cup Cornstarch; 1 tablespoon Lemon juice; 1 teaspoon Vanilla extract; 1 large Egg (for wash); 1 teaspoon Salt

"This quintessential summer pie features a vibrant, jammy filling of tart rhubarb and sun-ripened strawberries tucked inside a buttery, golden-brown crust. Each slice offers a perfect harmony of flavors that captures the essence of the season in every bite."

1 Ingredients

Qty	Item
2.5 cups 312 g	All-purpose flour
1 cup 227 g	Unsalted butter, chilled and cubed
0.5 cup 120 ml	Ice water
1.25 cups 250 g	Granulated sugar
3 cups 375 g	Fresh rhubarb, cut into 1/2-inch pieces
3 cups 450 g	Fresh strawberries, hulled and sliced
0.25 cup 32 g	Cornstarch
1 tablespoon 15 ml	Lemon juice
1 teaspoon 5 ml	Vanilla extract
1 large 50 g	Egg (for wash)
1 teaspoon 5 g	Salt

2 Instructions

Step 1. Prepare the crust: In a large bowl, whisk together flour, 1 tablespoon of sugar, and salt. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Divide into two disks, wrap in plastic, and chill for at least 1 hour.

Step 2. Preheat your oven to 400°F (200°C).

Step 3. In a large mixing bowl, combine the rhubarb, strawberries, remaining 1 cup of sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the fruit evenly.

Step 4. Roll out one dough disk on a lightly floured surface to fit a 9-inch pie plate. Transfer the dough to the plate and trim the edges.

Step 5. Pour the fruit filling into the bottom crust, discarding excess liquid if the fruit has become very watery.

Step 6. Roll out the second dough disk and cut into strips to create a lattice top, or place the full sheet over the top and cut several large vents. Crimp the edges to seal.

Step 7. Beat the egg with a splash of water and brush the top of the crust. Sprinkle with a little extra sugar if desired.

Step 8. Bake at 400°F for 20 minutes. Reduce the heat to 375°F (190°C) and bake for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling thickly through the vents.

Step 9. Remove from the oven and let the pie cool completely on a wire rack for at least 3-4 hours. This step is crucial for the filling to set.

·
Keep your butter and water ice-cold to ensure a flaky, tender crust.
·
If the crust edges are browning too quickly, cover them with a pie shield or aluminum foil halfway through baking.
·
To prevent a soggy bottom, place your pie plate on a preheated baking sheet in the oven.
·
Wait until the filling bubbles in the center to ensure the cornstarch has reached its full thickening potential.

? Frequently Asked Questions

Can I use frozen fruit for this pie?

Yes, you can use frozen strawberries and rhubarb. Thaw them completely and drain the excess liquid before mixing with the other filling ingredients.

How do I prevent the pie from being too runny?

Ensure you use the full amount of cornstarch and allow the pie to cool completely. The filling thickens as it reaches room temperature.

Do I need to peel the rhubarb?

No, there is no need to peel rhubarb. Simply trim the ends, wash the stalks, and slice them into half-inch pieces.

How should I store leftovers?

Store the pie at room temperature, covered, for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days.

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