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The Best Strawberry Rhubarb Pie with Flaky All-Butter Crust

Close-up of a juicy slice of strawberry rhubarb pie showing bright red filling and flaky, golden-brown crust.
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Make the ultimate summer dessert with this reliable recipe for strawberry rhubarb pie. You achieve a perfectly balanced sweet and tart filling and a reliably flaky, all-butter crust.

Ingredients

Scale
  • 1 recipe for all-butter pie crust (for double crust)
  • 3 cups fresh rhubarb, chopped into 1-inch pieces
  • 3 cups fresh strawberries, hulled and halved
  • 1 1/2 cups granulated sugar (adjust based on fruit sweetness)
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare your all-butter pie crust dough. Divide it in half, shape each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the filling: In a large bowl, combine the chopped rhubarb and strawberries.
  3. In a separate small bowl, whisk together the granulated sugar, flour, and salt.
  4. Pour the sugar mixture over the fruit. Add the lemon juice. Gently toss everything together until the fruit is evenly coated. Let the mixture sit for 15 minutes while you roll out the dough.
  5. Preheat your oven to 400°F (200°C).
  6. On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie plate. Carefully transfer the dough to the plate. Trim the edges, leaving a 1-inch overhang.
  7. Pour the strawberry rhubarb filling into the bottom crust. Distribute the fruit evenly.
  8. Roll out the second disk of dough. You can cut strips to create a lattice top or place the whole sheet over the filling. If using a full top crust, cut several slits in the top to allow steam to escape.
  9. Crimp the edges of the top and bottom crusts together to seal. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar.
  10. Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes.
  11. Reduce the oven temperature to 375°F (190°C). Continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  12. Cool the pie completely on a wire rack for at least 4 hours before slicing. This step is necessary for the filling to set properly.

Notes

  • For an extra flaky crust, keep all butter and water ingredients very cold when mixing the dough.
  • If your rhubarb is very tart, increase the sugar slightly, or add 1/4 teaspoon of ground cardamom to the filling for depth of flavor.
  • If you prefer a crumble topping instead of a double crust, prepare a standard streusel topping and scatter it over the filling before baking.

Nutrition

Find it online: https://devourdish.com/strawberry-rhubarb-pie-best-flaky-crust/