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Classic Homemade Old-Fashioned Strawberry Rhubarb Pie

classic homemade old-fashioned strawberry rhubarb pie - featured image
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A nostalgic and comforting pie combining sweet strawberries and tart rhubarb with a tender, flaky crust. Perfect for seasonal gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 cup (225g) unsalted butter, cold and cubed
  • 1 tsp salt
  • 1 tbsp granulated sugar (optional)
  • 6–8 tbsp ice water, chilled
  • 3 cups (450g) fresh strawberries, hulled and halved
  • 3 cups (450g) rhubarb stalks, chopped into ½ inch pieces
  • 1 ¼ cups (250g) granulated sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1 tbsp fresh lemon juice
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tbsp coarse sugar or turbinado sugar (for sprinkling)

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together the sifted flour, salt, and sugar. Using a pastry cutter, cut the cold butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overworking it to keep the crust tender. Divide the dough into two discs, wrap in plastic, and chill in the fridge for at least 30 minutes.
  2. Prepare the Filling: While the dough chills, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, lemon zest, and lemon juice in a large bowl. Toss gently to coat the fruit evenly. Let it sit for 10-15 minutes to macerate and release some juices. If the filling looks very watery, drain excess liquid to prevent a soggy crust.
  3. Roll Out the Dough: On a lightly floured surface, roll one dough disc into a 12-inch (30 cm) circle, about 1/8 inch thick. Carefully transfer to your pie dish, letting the edges hang over. Trim any uneven edges with a sharp knife.
  4. Add the Filling: Pour the fruit mixture into the crust, spreading it evenly. Dot with small pieces of butter across the top to add richness as it bakes.
  5. Top Crust: Roll out the second dough disc the same way. You can either lay it over the filling whole and cut slits for steam to escape, or cut into strips to create a lattice pattern. Seal the edges by pinching the top and bottom crust together, then trim any excess dough.
  6. Apply Egg Wash and Sugar: Brush the top crust with beaten egg for that beautiful golden finish. Sprinkle coarse sugar evenly over the top for a bit of crunch and sparkle.
  7. Bake: Place the pie on a baking sheet and bake at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake for another 35-45 minutes until the crust is golden and filling is bubbly. If the edges brown too quickly, cover them with foil halfway through baking.
  8. Cool: Remove from the oven and let the pie cool completely on a wire rack. This step is key for the filling to set properly and not spill out when sliced.

Notes

Keep all ingredients cold to ensure a flaky crust. Do not overmix the dough to avoid toughness. Macerate the fruit to intensify flavors and drain excess liquid if watery. Use foil to protect crust edges if browning too fast. Let pie cool completely before slicing for clean cuts.

Nutrition

Keywords: strawberry rhubarb pie, old-fashioned pie, homemade pie, classic pie recipe, flaky crust, summer dessert, fruit pie

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