This classic strawberry rhubarb pie is one of my go-to favorites. I like to add a touch of balsamic vinegar in my filling, which adds deeper, richer flavor and as well as brightens up the flavor with a touch of acidity. But feel free to substitute fresh lemon juice, a more traditional pie filling acid, in its place. If you are using homemade pie crust, keep in mind that you should make it at least 1 hour ahead of time to chill in the fridge, or make it the day before and keep it in refrigerator overnight.
Course Dessert
Cuisine American
Keyword pie, rhubarb, spring, strawberry
Prep Time 30 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Servings 12
Calories 249kcal
Author Irvin
Ingredients
Pie crust
2 1/2cupsall-purpose flour350 g
2teaspoonswhite sugar
1teaspoonkosher salt
1cupunsalted cold butter225 g or 2 sticks
8 to 10tablespoonsice cold water
Filling
4cups1-inch cut rhubarb pieces, leaves removed1 pound or 455 g
2cupsstrawberriesstems removed and halved, 1 pound or 455 g
1cupwhite sugar200 g
1/4cupcornstarch30 g
2tablespoonsbalsamic vinegaror lemon juice
1/2teaspooncinnamon
1teaspoonvanilla extract
2tablespoonsunsalted butter
To finish
1egg yolk
1tablespoonwater
1tablespoonTurbinado sugaror white sugar
Instructions
Make a double pie crust by placing the flour, sugar and salt in a large bowl. Whisk together with a balloon whisk. Cut the butter into 1/2-inch cubes. Sprinkle over the dry ingredients. Using your fingers, smash the butter cubes into small flat pieces, about the size of peas. If the butter starts to stick to your hands, dip them back into the dry ingredients and coat with the flour.
Once the butter has been broken down, drizzle the water over the flour and butter, tossing the dry ingredients with a fork. Once all the water is added, continue to toss, eventually working the wet and dry ingredients together with your hands. If the dough is too dry, add an additional 1 tablespoon of water, up to 2 tablespoons, until a dough forms.Once the dough has formed, divided the dough in half. Take half the dough and form a ball, then flatten it into a 1-inch disk. Wrap tightly with plastic wrap, then repeat with the second half of the dough. Refrigerate for 1 hour or overnight.
Once the dough has chilled, roll out one pie crust disk into a 12-inch disk.Carefully move the dough into a deep-dish pie pan, making sure not to stretch the dough as you transfer it. Just gently fit it into the dish. Trim any excess dough around the pan.
Place the rhubarb, strawberries, sugar, cornstarch, balsamic vinegar, cinnamon, and vanilla in a large bowl. Mix to combine.
Pour the filling into the pie crust. Cut the butter up into 1/4-inch pieces and dot it all over the pie filling. Roll out the second crust into a 12-inch disk, then cut the crust into strips.
Weave the lattice on top by placing two of the longest pieces of crust in an X over the top of the pie. Then place two more strips of crust on the left and right of the center strip. Turn the pie 90° and place two strips of crust on the left and right of the other strip, making sure to lift up the secondary strips to “weave” the strips above and below the new strips. Repeat until you covered the entire top of the pie, making sure to save the shortest strips for the end of the pie top. Decorative seal and crimp the sides of the pie to the top crust.You can also just place one whole pie crust on top if you’d like! Just make sure to cut some vents into the top crust for steam.Place in the refrigerator and chill for 30 minutes.
Preheat the oven to 350°F.Once the pie has chilled, place it on a rimmed baking sheet or pizza pan. Beat the egg yolk and water together in a bowl then brush it all over the top of the pie. Sprinkle the turbinado sugar all over the top of the pie.Bake in the oven for 75 to 80 minutes, or until the pie filling is bubbling up through the top pie crust. Check the pie after 60 minutes. if the pie crust is browning too fast, cover it with aluminum foil to prevent burning.Let the pie cool completely before serving for the filling to set.