Strawberry Rhubarb Pie

Story behind the dish

There’s something wonderfully nostalgic about a warm slice of strawberry rhubarb pie—the perfect balance of sweet and tart that evokes summer picnics and cozy family gatherings. I’ve always believed that a good pie starts with love in the crust and freshness in the filling, and this recipe celebrates both. Whether you’re making it for a weekend dessert or a special occasion, its vibrant colors and tantalizing aroma are sure to make everyone fall in love at first bite.

Ingredients

• 3 1/4 cups (415 g) all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 cup (8 oz / 225 g) unsalted butter, cold and diced
• 1/2 cup (4 fl oz / 120 ml) cold water
• 1 1/4 pounds (20 oz / 570 g) rhubarb, chopped
• 1 1/4 pounds (20 oz / 570 g) strawberries, hulled and halved
• 3 tablespoons cornstarch
• 3/4 cup (6 oz / 170 g) sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 2 tablespoons milk
• Sprinkling of sugar for topping

Step-by-step

1. Make the pie crust: In a food processor, combine the flour, salt, and sugar; pulse until mixed. Add the cold butter and pulse until the mixture resembles coarse meal, about 15 seconds. With the processor running, slowly pour in 1/4 cup (2 fl oz / 60 ml) water until the dough just comes together when pinched—add more water if needed but do not process for more than 30 seconds. Turn the dough onto a floured surface, gather into a ball, then divide into two disks. Wrap each in plastic wrap and refrigerate for about one hour to chill.
2. Prepare the crust: Remove one disk from the fridge, roll into a 12-inch (30 cm) circle on a floured surface, rotating and lifting the dough to maintain even thickness. Fold in half and transfer to a 9-inch (23 cm) pie pan. Trim any excess pastry to 1/2 inch (1.5 cm) overhang. Chill while preparing the filling.
3. Cut the remaining dough: Roll out the second disk into a 13-inch (33 cm) circle. Cut into 3/4-inch (2 cm) strips, place on a parchment-lined tray, cover, and refrigerate for about 10 minutes.
4. Make the filling: Mix the chopped strawberries and rhubarb in a large bowl. In a small bowl, combine the cornstarch, sugar, and cinnamon. Toss the fruit with the sugar mixture, then pour into the chilled pie crust. Drizzle with lemon juice and dot with small pieces of butter.
5. Assemble the lattice: Arrange half of the pastry strips across the filling, spacing them about 1 inch (2.5 cm) apart. Fold back alternating strips, place perpendicular strips on top, then unfold and continue layering to create a lattice. Trim and seal the edges by folding under the crust, then flute decoratively. Brush with milk and sprinkle with sugar.
6. Bake the pie: Preheat your oven to 400°F (205°C). Place a baking sheet lined with foil on a rack in the lower third of your oven to catch drips. Transfer the pie to the baking sheet and bake for 35 minutes. If edges brown too quickly, cover with foil or a foil ring. Continue baking for another 10 minutes until the crust is golden and juices bubble.
7. Cool and serve: Remove from the oven, transfer to a wire rack, and cool for several hours. Serve at room temperature with whipped cream or vanilla ice cream. Enjoy the sweet-tart bliss of this homemade masterpiece!

Chef’s tips & serving ideas

• For an extra glossy finish, lightly brush the lattice crust with additional milk before baking.
• This pie tastes divine served chilled or slightly warmed—reheat gently if desired, and add a dollop of whipped cream or a scoop of vanilla ice cream for a truly comforting treat.

Closing thoughts

Baking a strawberry rhubarb pie is like creating a little piece of summer in your kitchen—vibrant, comforting, and full of personality. With scratch-made crust and perfectly balanced filling, this pie promises a delightful end to any meal or a joyful centerpiece for your next family gathering. So put on your apron, gather your fresh ingredients, and indulge in the sweet art of pie-making—your taste buds will thank you!