Strawberry Rhubarb Pie

How to Make Strawberry Rhubarb Pie

1. 1

   Step 1: Prepare the bottom crust

   Unroll one round of chilled pie dough and ease it into a 9-inch (23 cm) pie plate, pressing gently to fit. Trim any large overhang, leaving about 1 inch; fold the edge under for a clean rim, then refrigerate while you make the filling to keep the dough cold (about 15 minutes).

   For this step

   • 2 roundsrefrigerated pie dough (9-inch rounds)
   
2. 2

   Step 2: Make the strawberry-rhubarb filling

   In a large bowl combine the strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Toss until evenly coated and let sit 10 minutes so the fruit releases some juices and the cornstarch begins to thicken.

   For this step

   • 4 cupsfresh strawberries, hulled and quartered
   • 3 cupsrhubarb, trimmed and chopped into 1/2-inch pieces
   • 1 cupgranulated sugar
   • 1/3 cupcornstarch
   • 2 tablespoonsfresh lemon juice
   
3. 3

   Step 3: Assemble the pie

   Pour the filling into the chilled bottom crust and spread it into an even layer. Dot the top with small pieces of butter, then cover with the second dough round (or create a lattice), trim and crimp the edges, and cut a few vents if using a full top crust.

   For this step

   • 2 tablespoonsunsalted butter, cut into small pieces
   
4. 4

   Step 4: Egg wash and chill

   Brush the top crust with the beaten egg mixture and sprinkle with coarse sugar for shine and crunch. Chill the assembled pie for 15–20 minutes to help the crust hold its shape during baking.

   For this step

   • 1 largelarge egg (for egg wash), beaten with 1 teaspoon water
   • 1 tablespooncoarse sugar (for sprinkling)
   
5. 5

   Step 5: Bake until golden and bubbling

   Place the pie on a rimmed baking sheet. Bake in a preheated 425°F (220°C) oven for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake another 30–35 minutes until the crust is deep golden and the filling is bubbling through the vents. If the edges brown too quickly, shield them with foil for the last 15–20 minutes.
   
6. 6

   Step 6: Cool and serve

   Cool the pie on a rack at room temperature for at least 3–4 hours so the filling sets; this makes for cleaner slices. Serve at room temperature or slightly warm with vanilla ice cream or whipped cream, if desired.
   

1. Unroll one round of chilled pie dough and ease it into a 9-inch (23 cm) pie plate, pressing gently to fit. Trim any large overhang, leaving about 1 inch; fold the edge under for a clean rim, then refrigerate while you make the filling to keep the dough cold (about 15 minutes).
2. In a large bowl combine the strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Toss until evenly coated and let sit 10 minutes so the fruit releases some juices and the cornstarch begins to thicken.
3. Pour the filling into the chilled bottom crust and spread it into an even layer. Dot the top with small pieces of butter, then cover with the second dough round (or create a lattice), trim and crimp the edges, and cut a few vents if using a full top crust.
4. Brush the top crust with the beaten egg mixture and sprinkle with coarse sugar for shine and crunch. Chill the assembled pie for 15–20 minutes to help the crust hold its shape during baking.
5. Place the pie on a rimmed baking sheet. Bake in a preheated 425°F (220°C) oven for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake another 30–35 minutes until the crust is deep golden and the filling is bubbling through the vents. If the edges brown too quickly, shield them with foil for the last 15–20 minutes.
6. Cool the pie on a rack at room temperature for at least 3–4 hours so the filling sets; this makes for cleaner slices. Serve at room temperature or slightly warm with vanilla ice cream or whipped cream, if desired.