Description
A delicious strawberry rhubarb pie with a flaky, buttery crust and a perfectly balanced sweet-tart filling.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 5 g (1 tsp) fine sea salt
- 20 g (2 tbsp) granulated sugar
- 170 g (12 tbsp / 1 1/2 sticks) unsalted butter, very cold and cubed
- 60–80 ml (1/4–1/3 cup) ice water
- 30 g (3 tbsp) plain Greek yogurt or sour cream
- 450 g (3 cups) hulled strawberries, halved
- 300 g (about 3 cups) rhubarb, sliced 1/2-inch
- 200 g (1 cup) granulated sugar
- 25 g (2 tbsp) cornstarch
- 5 g (1 tsp) vanilla extract
- 15 g (1 tbsp) lemon juice
- Pinch of fine sea salt
- 1 large egg plus 15 ml (1 tbsp) water
- 15 g (1 tbsp) coarse sugar (optional)
Instructions
- Make the dough: Combine 250 g (2 cups) all-purpose flour, 5 g (1 tsp) salt, and 20 g (2 tbsp) sugar. Pulse in 170 g (12 tbsp) cold, cubed butter until pea-sized crumbs form. Add 30 g (3 tbsp) yogurt and 60 ml (1/4 cup) ice water; pulse until dough holds when pinched.
- Chill and rest the dough: Divide dough into a 2:1 ratio, flatten into disks, wrap, and chill for at least 30 minutes.
- Prepare the filling: Toss strawberries and rhubarb with 200 g sugar, 25 g cornstarch, 15 g lemon juice, 5 g vanilla, and a pinch of salt. Let sit for 10 minutes.
- Blind-bake the bottom shell: Preheat oven to 230°C (450°F). Roll the larger dough, trim edges, line with parchment, and fill with weights. Bake for 12 minutes, remove weights, and bake for an additional 3 minutes.
- Assemble the pie: Pour macerated fruit into the par-baked shell. Roll the top dough and cover or lattice the top. Crimp edges, brush with egg wash, and sprinkle with sugar if desired. Chill for 15 minutes.
- Bake the pie: Bake at 230°C (450°F) for 15 minutes then lower to 180°C (350°F) and bake for 30-35 minutes.
- Cool to set: Remove pie and cool on a rack for at least 3 hours before slicing.
- Serve: Slice with a sharp knife and serve at room temperature or slightly warmed.
Notes
For best results, chill dough in stages, use high-quality butter, and avoid overfilling the pie.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2.5g
- Protein: 4g
- Cholesterol: 55mg