This Strawberry Rhubarb Pie is a beautiful, classic, flaky, buttery fruit pie that has a lattice pie crust. You will love the sweet tart flavor of the pie filling!
Equipment
1 9-inch pie pan
Ingredients
For the filling:
2 ½cupsstrawberrieschopped
½cuprhubarbsliced to ½ inch pieces
¾cupgranulated sugar
¼ cupcornstarch
½teaspoonpure vanilla extract
¼teaspoonsalt
2tablespoonsunsalted buttercut into small pieces
1tablespoonCoarse sugarfor sprinkling before baking (optional)
1eggfor egg wash
For the crust:
1recipeDouble crust
Instructions
Preheat the oven to 400°F/190°C.
Roll out half of the pie dough into a 12-inch circle. Place in a 9-inch pie dish.
Create the filling by tossing the rhubarb and strawberries with sugar, cornstarch, vanilla extract, and salt.
Gently spoon the fruit filling into the crust leaving any liquids that come out of the fruits to avoid having a mushy pie. Then top it with small pieces of butter.
Roll the remaining pie dough into a 12-inch circle. Using a pastry wheel or pizza cutter, cut the dough into long strips. Make a lattice top by arranging the strips over the pie and weaving them. Trim any excess dough and crimp the edges.
Make an egg wash by whisking together one egg and a tablespoon of water. Brush over the top of the pie using a pastry brush.
Bake the pie for 20 minutes at 425°F/220°C, then reduce the heat to 375°F/190°C and continue baking for 30 minutes. After baking, allow the pie to cool down for at least three hours before serving.
Notes
I used this beautiful classic lattice pie crust in this recipe. However, feel free to use a crumble topping if you prefer.
Corn starch can be substituted with instant tapioca that also solves the mushiness problem.
I suggest serving with a generous scoop of vanilla ice cream on top.