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A slice of strawberry rhubarb pie, on a flowered plate.

Strawberry Rhubarb Pie

Heather Smoke
A classic summer pie made with tart rhubarb and sweet strawberries, baked in a flaky, all-butter pie crust.

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4.67 from 3 votes
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings8

Ingredients
 

Pie Dough

  • 1 recipe for Perfect All-Butter Pie Dough (double crust recipe)
  • 1 egg white
  • 1 tbsp granulated sugar

Filling

  • 1 ½ lbs strawberries, washed, hulled and quartered
  • ¾ lb rhubarb, chopped into 1/2 inch pieces
  • ⅔ cup granulated sugar
  • ½ tsp vanilla extract
  • ¼ tsp ground nutmeg, optional
  • ¼ cup corn starch
  • 1 tbsp all-purpose flour
  • 2 tbsp unsalted butter, diced into 8 cubes

Instructions
 

Pie Dough

  • Prepare the All-Butter Pie Dough.
  • On a floured surface, roll out half the dough into a circle large enough to fit into a deep-dish pie pan with one inch overhang. Fold the edges under. Set the pan in the refrigerator to keep the dough chilled.
  • Roll out the other half of the dough to between 1/4 - 1/8 inch thick. Cut the dough into strips for a lattice top, and save any scraps to cut decorative flowers and leaves. Place everything in the refrigerator for a few minutes while you get the filling ready and preheat the oven.

Filling

  • In a bowl, combine all of the filling ingredients, except for the 1 tbsp of flour, until everything is well distributed.
  • Let the filling sit for 10 minutes.

Assembly and Bake

  • Preheat the oven to 400F. Line a baking sheet with parchment paper, and set the pie pan on the baking sheet.
  • Sprinkle the 1 tbsp of flour over the bottom of the crust, then spread the filling on top. Use a slotted spoon to scoop the filling out of the bowl, discarding any excess liquid.
    Dot the filling with the cubes of butter.
  • Arrange the dough strips over the filling to make a lattice crust. Brush with the egg white.
    Arrange the decorative flowers and leaves, using egg white to "glue" them onto the lattice strips. Brush the flowers and leaves with egg white, too.
  • Sprinkle everything with the granulated sugar.
  • Bake the pie at 400F for 30 minutes. Reduce the temperature to 375F, and bake the pie for another 50-60 minutes, until the filling is thick and bubbling. Once the top of the crust has browned and cooked through, cover it loosely with a piece of foil so it doesn't get too dark.
  • Cool for at least 3-4 hours before slicing, to let the filling thicken and set.

Notes

Fruit pies are best eaten within 24 hours, but can be loosely covered and refrigerated for up to 3 days.
Keyword Pie, Strawberry Rhubarb
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