Description
A perfectly balanced sweet-tart strawberry rhubarb pie with a flaky homemade lattice crust and a beautifully set filling.
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup cold unsalted butter, cubed
6–8 tablespoons ice water
3 cups fresh strawberries, halved
3 cups sliced rhubarb
3/4 to 1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg
1 tablespoon milk
Coarse sugar for topping
Instructions
-
Combine flour, sugar, and salt. Cut in butter until crumbly. Add ice water gradually and form dough. Chill 1 hour.
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Toss strawberries and rhubarb with sugar, cornstarch, salt. Rest 15 minutes. Stir in lemon juice and vanilla.
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Roll out bottom crust and fit into pie plate. Add filling.
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Create lattice top, trim and crimp edges.
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Brush with egg wash and sprinkle sugar.
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Bake at 400°F for 20 minutes, reduce to 375°F and bake 35–45 minutes until golden and bubbling.
-
Cool completely before slicing.
Notes
Refrigerate up to 4 days.
Freeze baked or unbaked up to 3 months.
Cool fully before slicing to allow filling to set.
Bake on lower rack to prevent soggy bottom crust.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420 per slice
- Sugar: 28g
- Fat: 20g