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Easy Tangy Rhubarb Strawberry Pie

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A perfect summer dessert combining tangy rhubarb and sweet strawberries in a flaky buttery crust. This pie is quick to make, crowd-pleasing, and full of nostalgic flavor.

Ingredients

Scale
  • 4 cups rhubarb, chopped into 1/2-inch pieces (fresh preferred)
  • 3 cups strawberries, hulled and halved or quartered
  • 1 1/4 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
  • 6–8 tablespoons ice water
  • 1 tablespoon sugar (optional, for sprinkling on top)

Instructions

  1. Prepare the pie dough: In a large bowl, whisk together flour and salt. Cut in chilled butter until mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, mixing gently until dough just comes together.
  2. Chill the dough: Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Prepare the filling: In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. Toss gently to coat evenly.
  4. Roll out one dough disc on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, letting edges hang over. Pour filling evenly into crust.
  5. Roll out second dough disc to same size. Place over filling as a full crust, lattice, or decorative shapes. Pinch edges to seal and cut slits if using full crust.
  6. Chill assembled pie in refrigerator for 15-20 minutes to firm crust.
  7. Bake pie: Preheat oven to 400°F. Place pie on baking sheet and bake 20 minutes. Reduce heat to 350°F and bake 30-40 minutes until crust is golden and filling bubbly. Shield crust edges with foil if browning too fast.
  8. Cool pie completely on a rack for at least 3 hours before slicing to set filling.

Notes

Keep ingredients cold for a flaky crust. Chill dough and assembled pie to prevent shrinking and sogginess. Use cornstarch to thicken filling. Let pie cool fully before slicing to avoid runny filling. Shield crust edges with foil if browning too quickly.

Nutrition

Keywords: rhubarb pie, strawberry pie, summer dessert, fruit pie, easy pie recipe, tangy pie, homemade pie, flaky crust

Find it online: https://atomicbite.com/easy-tangy-rhubarb-strawberry-pie-recipe-perfect-for-summer-desserts/