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Easy Classic Strawberry Rhubarb Pie

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A nostalgic pie featuring a flaky crust filled with sweet strawberries and tart rhubarb.

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 (plus more if needed)
  • 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
  • Zest of 1 orange
  • 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 (for assembling pie)
  • 1 large egg, whisked (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • Coarse sugar (for sprinkling)

Instructions

  1. Make the Pie Crust: Combine flour, sugar, and salt, then add cold butter and mix until coarse.
  2. Add the Ice Water: Gradually mix in ice water until dough holds together.
  3. Chill the Dough: Divide, wrap in plastic, and chill for at least 1 hour.
  4. Prepare the Filling: Toss together rhubarb, strawberries, sugars, cornstarch, salt, orange zest, and orange juice.
  5. Preheat the Oven: Heat to 425°F (220°C).
  6. Roll out the Dough: Roll one disk into a 12-inch circle and place in a pie dish.
  7. Assemble the Pie: Fill with fruit mixture, sprinkle with flour and butter.
  8. Roll the Top Crust: Cover with second disk, slice ventilation slits.
  9. Brush and Sprinkle: Add egg wash and sprinkle coarse sugar on top.
  10. Bake: Bake for 15 minutes at 425°F, then reduce to 350°F and bake for 35-45 minutes.
  11. Cool and Serve: Let cool for at least 2 hours before serving.

Notes

Serve with vanilla ice cream or whipped cream for a delightful dessert.

Nutrition

Keywords: pie, strawberry, rhubarb, dessert, summer

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