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The Ultimate Easy Strawberry Rhubarb Pie with a Secret to a Perfectly Flaky Crust

A close-up of a juicy slice of strawberry rhubarb pie showing bright red filling and a golden, sugared crust.
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Make this classic summer dessert featuring a sweet and tart fruit filling and a reliably flaky, buttery crust. This straightforward recipe guarantees a delicious result without a runny center.

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, chopped into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved
  • 1 3/4 cups granulated sugar (adjust based on fruit tartness)
  • 1/4 cup cornstarch (the secret to no runny filling)
  • 1 tablespoon lemon juice
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the 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 just until the dough 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 separate large bowl, gently combine the chopped rhubarb and strawberries. In a small bowl, whisk together the granulated sugar and cornstarch. Pour the sugar mixture over the fruit and add the lemon juice. Toss gently to coat everything evenly. Let the filling sit for 15 minutes.
  3. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  4. Fill the Pie: Pour the strawberry rhubarb filling into the bottom crust. Dot the top of the filling with a few small pieces of reserved cold butter if desired for richness.
  5. Create the Top Crust: Roll out the second disk of dough. You can cut vents, create a lattice pie crust technique, or place the full sheet over the filling. Crimp the edges of the top and bottom crusts together to seal.
  6. Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet to catch drips. Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly.
  7. Cool: Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This step is crucial for the filling to set properly.

Notes

  • For an extra flaky pastry pie, keep all ingredients, including your hands, as cold as possible during the dough mixing process.
  • If the crust edges start browning too quickly during baking, cover them loosely with aluminum foil strips.
  • This recipe works well with a crumb topping instead of a top crust if you prefer a strawberry rhubarb crumb topping pie.

Nutrition

Find it online: https://cookingbycarla.com/strawberry-rhubarb-pie-recipe-flaky-crust/