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Easy Classic Strawberry Rhubarb Pie

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A delightful blend of sweet strawberries and tangy rhubarb in a flaky crust, capturing the essence of summer.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cold and diced
  • 2½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ cup ice water or buttermilk
  • 3 cups sliced rhubarb (½ inch slices)
  • 2½ cups chopped strawberries
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • Orange zest
  • 1 tablespoon orange juice or orange liqueur
  • 1 teaspoon sugar (for assembling pie)
  • 1 teaspoon flour (for assembling pie)
  • 2 tablespoons unsalted chilled butter, cubed
  • 1 large egg, whisked
  • 1 tablespoon milk or cream
  • Coarse sugar (for sprinkling)

Instructions

  1. Chill Your Ingredients: Start by placing your diced butter in the refrigerator for at least 15-20 minutes.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
  3. Cut in the Butter: Use a pastry cutter to incorporate the cold butter into the flour mixture.
  4. Add Ice Water: Gradually add the ice water, mixing gently with a fork after each addition.
  5. Chill the Dough: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. Prep the Fruit: Wash and slice your strawberries and rhubarb.
  7. Combine Filling Ingredients: In a mixing bowl, toss together the sliced rhubarb, strawberries, sugars, cornstarch, salt, orange zest, and orange juice.
  8. Roll Out the Dough: Roll out your dough into a circle, about 12 inches in diameter.
  9. Transfer the rolled dough into a prepared pie dish.
  10. Pour the filling into the pie crust, then sprinkle flour and sugar on top.
  11. Roll out the second half of your pie dough to cover the filling.
  12. Brush the egg wash over the crust and sprinkle with coarse sugar.
  13. Preheat the Oven: Preheat to 425°F (220°C).
  14. Bake: Bake at 425°F for 15-20 minutes, then lower to 350°F (175°C) for another 40-50 minutes.
  15. Cool and Slice: Let the pie cool at room temperature for 2 hours before slicing.

Notes

Serve warm or at room temperature. Top with ice cream or whipped cream for indulgence.

Nutrition

Keywords: strawberry rhubarb pie, summer dessert, homemade pie, baking, comfort food

Find it online: https://thecomfortspoon.com/easy-classic-strawberry-rhubarb-pie/