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The Ultimate Flaky Crust Strawberry Rhubarb Pie

Close-up of a juicy slice of strawberry rhubarb pie with a flaky, golden-brown crust.
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This recipe delivers the best strawberry rhubarb pie you will bake, featuring a perfectly balanced sweet and tart filling and a ridiculously delicious, buttery flaky pie crust. It is a classic American pie perfect for summer dessert.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup ice water (plus more if needed)
  • 4 cups fresh rhubarb, cut into 1/2-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 or tapioca starch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the Flaky Pie Crust: In a large bowl, whisk together the flour, salt, and 1 tablespoon of sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  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, flatten each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  3. Prepare the Filling: In a separate large bowl, combine the cut rhubarb and strawberries. In a small bowl, whisk together the 1 1/2 cups sugar, cornstarch, lemon juice, and vanilla extract. Pour the sugar mixture over the fruit and gently toss to coat everything evenly. Let the filling sit while you roll out the dough.
  4. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Pour the strawberry rhubarb filling into the crust. Dot the top of the filling with a few small pieces of remaining cold butter, if desired, to prevent a runny pie.
  6. Roll out the second dough disk. You can create a full top crust or cut strips for a lattice pie top tutorial. Place the top crust or lattice over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust for steam to escape.
  7. Brush the top crust with the egg wash and sprinkle generously with coarse sugar.
  8. Bake: Place the pie on a baking sheet (to catch drips). Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and 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.
  9. Cool: Cool the pie completely on a wire rack for at least 4 hours before slicing. This step is essential for achieving a perfectly set filling.

Notes

  • For the flakiest pastry, keep all ingredients, especially the butter and water, very cold.
  • 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.
  • To prevent a soggy bottom, place the pie plate on the lowest rack for the first 15 minutes of baking.

Nutrition

Find it online: https://miameal.com/strawberry-rhubarb-pie/