Name: Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 3 ½ cup (15 ounces/420g) all-purpose flour; 1 pinch of salt; 1 cup + 4 Tablespoons (10 ounces/280g) unsalted butter; 2 teaspoons granulated sugar; ⅔ cup (5 ounces/150 ml) water, or more if needed; 3 cups (380g) rhubarb, cut into ½-inch pieces (1,5 cm); 2½ cups (380g) strawberries washed, hulled, and cut into small pieces; ½ cup (100g) granulated sugar; ¼ cup (30g) cornstarch; ¼ teaspoon salt; 1 lemon, zest only; 1 teaspoon fresh lemon juice; 1 Tablespoon unsalted butter, cut into small pieces; 1 egg yolk, beaten with a pinch of salt, for egg wash; Coarse sugar for sprinkling on top of the lattice pie crust

Strawberry Rhubarb Pie

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Author: Delphine Fortin
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Category: Pies

This strawberry rhubarb pie features a deliciously sweet and tart filling, encased in a flaky and buttery pie crust. It makes a beautiful summer dessert to enjoy as is or with a scoop of vanilla ice cream!

Ingredients

For the pastry crust:

3 ½ cup (15 ounces/420g) all-purpose flour
1 pinch of salt
1 cup + 4 Tablespoons (10 ounces/280g) unsalted butter
2 teaspoons granulated sugar
⅔ cup (5 ounces/150 ml) water, or more if needed

For the strawberry rhubarb filling:

3 cups (380g) rhubarb, cut into ½-inch pieces (1,5 cm)
2½ cups (380g) strawberries washed, hulled, and cut into small pieces
½ cup (100g) granulated sugar
¼ cup (30g) cornstarch
¼ teaspoon salt
1 lemon, zest only
1 teaspoon fresh lemon juice
1 Tablespoon unsalted butter, cut into small pieces
1 egg yolk, beaten with a pinch of salt, for egg wash
Coarse sugar for sprinkling on top of the lattice pie crust

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Instructions

For the crust. In a medium-sized bowl, mix together the flour and salt. Dice the butter into small pieces and crumble it with the flour until lumps are the size of small peas. Add sugar and stir well. Pour in the ice cold water, little at a time, mixing with a fork. Finish by hand and shape into a ball.
Divide the dough into 2 pieces, one about twice as large as the other. The larger piece will be the bottom crust, the smaller one the top crust. Flatten each dough with your hand, and wrap them individually in plastic wrap. Chill in the refrigerator for about 30 minutes.
Preheat oven to 425°F (220°C). Butter and flour a 9-inch (23 cm) deep pie dish (at least 2-inch/5 cm) deep.
For the filling. Place cut strawberries and rhubarb into a large bowl. Add sugar, cornstarch, salt, lemon zest and juice, and stir to combine until evenly coated.
For assembling. Roll the larger piece of dough into a 13-inch (33 cm) circle and transfer it into the prepared pan. Trim the edges so that they overlap the rim of the pan all the way around.
Spoon the strawberry rhubarb filling into the pan. Excess liquid at the bottom of the bowl is not needed and can be discarded. Top the filling with diced butter. Place in the fridge while you’re making the lattice pie crust.
Roll out the remaining dough to a 11-inch (28 cm) circle, and slice it into thin layers. Weave a lattice crust for the lop layer, and crimp the edges of the pie with a fork.
Whisk the yolk with one Tablespoon of water and a pinch of salt. Brush the lattice with the egg wash and sprinkle with coarse or granulated sugar if desired.
Bake at 425°F (220°C) for 20 minutes then reduce oven temp to 375°F (190°C) and bake an additional 30 minutes. Tent the pie around the 40 minute mark. Allow pie to cool in the pie dish before serving. Enjoy at room temperature or lukewarm, with a scoop of vanilla ice cream.