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A close-up of a homemade strawberry rhubarb pie, fresh out of the oven

Strawberry Rhubarb Pie

A sweet and tangy pie filled with strawberries and rhubarb, topped with a flaky crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8 servings
Calories: 320
Ingredients Method

Ingredients
  

Main Ingredients
  • 2 cups strawberries hulled and sliced
  • 1 cup rhubarb cut into 1-inch pieces
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 1/4 cup all-purpose flour
  • 1/2 cup cold unsalted butter cut into small pieces
  • 1/4 cup ice water
  • 1 tsp vanilla extract
  • 2 1 /4 cups all-purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter cut into small pieces
  • 1/4 cup ice water
  • 1 cup powdered sugar
  • 2 tbsp milk

Method
 

Instructions
  1. Preheat oven to 375°F (190°C).
  2. Mix sugar, flour, and salt in a bowl until well combined.
  3. Add strawberries and rhubarb to the bowl and toss until they are evenly coated with the dry ingredients.
  4. Roll out the pie dough to a thickness of about 1/8 inch (3 mm) and place it into a 9-inch (23 cm) pie dish.
  5. Fill the pie crust with the strawberry and rhubarb mixture and dot the top with butter.
  6. Roll out the remaining pie dough to a thickness of about 1/8 inch (3 mm) and use it to cover the pie.
  7. Crimp the edges of the pie to seal it and cut a few slits in the top to allow steam to escape.
  8. Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
  9. Let the pie cool on a wire rack for at least 30 minutes before serving.