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The Ultimate Flaky Crust Strawberry Rhubarb Pie

A close-up of a slice of strawberry rhubarb pie showing juicy red filling and a flaky, golden-brown top crust.
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This recipe delivers a perfectly balanced sweet and tart summer dessert using fresh strawberries and rhubarb, featuring a secret technique for an undeniably flaky pie crust that prevents a runny filling.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus 1 tablespoon for brushing
  • 4 cups fresh rhubarb, chopped into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved or quartered
  • 1 1/2 cups granulated sugar (adjust based on fruit tartness)
  • 1/4 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the Flaky Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for flakiness.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Filling: In a separate bowl, gently combine the chopped rhubarb and strawberries. In a small bowl, whisk together the granulated sugar and cornstarch. Pour the sugar mixture over the fruit, add the lemon juice and vanilla extract, and toss gently to coat. Let the filling sit for 15 minutes.
  4. Roll out the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Chill the crust while you prepare the top.
  5. Prevent Runny Filling Secret: Drain any excess liquid from the fruit mixture. This step prevents a watery pie.
  6. Fill the Pie: Pour the fruit filling into the chilled bottom crust.
  7. Create the Top Crust: Roll out the second disk of dough. You can cut strips for a lattice top tutorial or place the whole round over the filling. If using a solid top, cut several vents to allow steam to escape. Crimp the edges to seal.
  8. Apply Egg Wash: Brush the top crust lightly with the beaten egg and sprinkle with a teaspoon of coarse sugar, if desired.
  9. Bake the Pie: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet (to catch drips). Bake for 20 minutes at 400°F. Then, reduce the temperature to 375°F (190°C) and continue baking for 40 to 50 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.
  10. Cool Completely: This is crucial for setting the filling. Let the pie cool on a wire rack for at least 4 hours before slicing.

Notes

  • For an extra flaky crust, use butter that is colder than you think necessary. Do not let the butter melt before it hits the oven.
  • If you prefer a crumble topping instead of a top crust, prepare a simple streusel topping using flour, brown sugar, oats, and cold butter, and sprinkle it over the filling before baking.
  • To achieve that perfect sweet and tart flavor, taste your rhubarb before adding sugar; older rhubarb requires more sweetness than young stalks.

Nutrition

Find it online: https://www.unfoldrecipes.com/strawberry-rhubarb-pie-ultimate-flaky-crust/