Strawberry Rhubarb Pie Recipe
Make Strawberry Rhubarb Pie Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie crust
Filling
Method
Pie crust
- 1
Prepare dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt until evenly combined.
- 2
Cut in fats
Add 1 cup cold unsalted butter cubes and 1/2 cup cold vegetable shortening to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse pea-sized crumbs with some smaller pieces remaining (about 6–8 strokes with a pastry cutter).
- 3
Add liquid
Mix 6 tablespoons ice water with 1 teaspoon apple cider vinegar (or lemon juice). Sprinkle the liquid over the flour mixture, 1 tablespoon at a time, tossing gently with a fork after each addition. Add just enough so the dough holds together when pinched but is not wet or sticky (you may not need all the water).
- 4
Form and chill
Gather the dough into a ball, divide into two discs (one slightly larger for the bottom crust), flatten each into a 1-inch-thick disk, wrap in plastic, and refrigerate at least 1 hour (or up to 2 days).
- 5
Roll out
On a lightly floured surface, roll the larger disk into a 12-inch circle about 1/8-inch thick. Gently transfer it into a 9-inch deep-dish pie pan, easing it into the corners without stretching. Trim the edge to leave about a 1-inch overhang.
Filling
- 6
Prep fruit
In a large bowl combine 3 cups strawberries (hulled, halved if large) and 3 cups rhubarb (trimmed and cut into 1/2-inch pieces).
- 7
Combine dry filling ingredients
In a separate bowl whisk together 1 cup granulated sugar, 1/4 cup packed light brown sugar, 1/2 cup cornstarch, and 1/4 teaspoon kosher salt until smooth and lump-free.
- 8
Mix filling
Pour the sugar-cornstarch mixture over the fruit. Add 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract. Gently toss until fruit is coated and the cornstarch is evenly distributed. Let sit 10 minutes to draw out juices and allow cornstarch to start absorbing liquid.
- 9
Assemble filling into crust
Spoon the fruit mixture into the prepared bottom crust, spreading into an even layer and pressing down lightly so there are no large air pockets. Dot the surface with 2 tablespoons small pats of unsalted butter.
- 10
Top crust
Roll out the remaining dough disk to about an 11–12 inch circle for a full top, or cut into strips for a lattice. Place the top crust or lattice over the filling. Trim excess dough leaving about a 1/2-inch overhang; fold the top and bottom crust edges together and crimp to seal. Cut 4 small slits in a full top crust to vent if not using lattice.
- 11
Egg wash and finish
Beat 1 egg with 1 tablespoon milk or cream. Brush the top crust and exposed edges with the egg wash. If desired, sprinkle 1 tablespoon coarse sugar over the top for sparkle and extra crunch.
- 12
Chill before baking
Place the assembled pie on a baking sheet and refrigerate for 15–20 minutes to firm the crust and prevent excessive shrinking during baking.
- 13
Bake
Preheat oven to 400°F (200°C). Place the chilled pie on the middle rack. Bake at 400°F for 20 minutes to set the crust, then reduce oven temperature to 350°F (175°C). Continue baking for 35–45 minutes more, rotating the pie halfway through, until the crust is golden brown and filling is bubbling through vents or lattice.
- 14
Cool and finish
Remove the pie from the oven and let it cool on a wire rack at least 2–3 hours (preferably longer) so the filling sets. If the edges brown too quickly during baking, tent with foil after 20–30 minutes of total bake time.
