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The Ultimate Strawberry Rhubarb Pie with Flaky Crust

Close-up of a thick slice of strawberry rhubarb pie showing juicy red filling and a golden, flaky top crust.
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Follow these steps to make a classic strawberry rhubarb pie featuring a perfectly flaky crust and a sweet-tart filling that sets well.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved
  • 1 3/4 cups granulated sugar, divided
  • 1/2 cup packed light brown sugar
  • 1/2 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cardamom
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the crust: In a large bowl, whisk together the flour and salt. 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. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form two discs, wrap them in plastic, and chill for at least 1 hour.
  2. Prepare the filling: In a separate bowl, gently combine the rhubarb, strawberries, 1 1/2 cups of the granulated sugar, brown sugar, cornstarch, lemon juice, and cardamom. Let the mixture sit while you roll out the dough.
  3. Preheat your oven to 425°F (220°C).
  4. Roll out one dough disc and carefully place it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Pour the fruit filling into the bottom crust. Dot the top of the filling with the remaining 1/4 cup of granulated sugar.
  6. Roll out the second dough disc. You can cut strips for a lattice top or place the whole sheet over the filling. If using a full top crust, cut several slits for steam to escape. Crimp the edges to seal the top and bottom crusts together.
  7. Brush the top crust lightly with the beaten egg wash.
  8. Place the pie on a baking sheet to catch drips. Bake at 425°F (220°C) for 15 minutes.
  9. Reduce the oven temperature to 375°F (190°C) and continue baking for 45 to 55 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.
  10. Cool the pie completely on a wire rack for at least 4 hours before slicing to allow the filling to set properly.

Notes

  • For an extra flaky crust, keep all ingredients, especially the butter and water, very cold.
  • If your rhubarb is very tart, you may increase the granulated sugar in the filling slightly.
  • To prevent a runny filling, make sure you use the full amount of cornstarch specified and allow the pie to cool fully before cutting.

Nutrition

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