Pioneer Woman Strawberry Rhubarb Pie
This classic Strawberry Rhubarb Pie features a perfectly flaky, all-butter crust filled with a sweet and tart combination of fresh strawberries and rhubarb. Ideal for dessert or special occasions.
Ingredients
Pie Crust
- 2.5 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter cold, cut into 1/2-inch cubes (2 sticks)
- 0.5 cup ice water
Filling
- 4 cups fresh rhubarb chopped into 1/2-inch pieces
- 4 cups fresh strawberries hulled and sliced
- 1 cup granulated sugar
- 0.25 cup cornstarch
- 1 tbsp fresh lemon juice
- pinch salt
- 2 tbsp unsalted butter cut into small pieces
Egg Wash
- 1 large egg
- 1 tbsp milk or cream
- 1 tbsp coarse sugar for sprinkling, optional
Instructions
- Make the Crust: In a large bowl, whisk together flour and salt. Add cold butter cubes and cut into flour until mixture resembles coarse meal with pea-sized butter bits.
- Add Water: Sprinkle ice water 1 tablespoon at a time, mixing with a fork until dough just begins to come together. Do not overwork.
- Chill the Dough: Divide dough in half, shape into disks, wrap in plastic, and refrigerate at least 1 hour.
- Prepare the Filling: Combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and salt in a large bowl. Toss gently and let sit 15 minutes.
- Assemble the Pie: Preheat oven to 400°F (200°C). Roll one dough disk into a 12-inch circle and place in a 9-inch pie plate. Pour filling into crust and dot with butter pieces.
- Add the Top Crust: Roll second dough disk, place over filling, trim excess leaving 1-inch overhang. Fold under bottom crust edge and crimp to seal. Cut vents in top crust.
- Bake: Whisk egg and milk for egg wash, brush over top crust, sprinkle with coarse sugar. Place pie on baking sheet and bake 20 minutes. Reduce heat to 375°F (190°C) and bake 35-45 more minutes until crust is golden and filling bubbly.
- Cool Completely: Let pie cool on a wire rack at least 4 hours before slicing and serving.
Notes
For extra flaky crust, substitute 1/4 cup of butter with cold shortening. If fruit is very juicy, add 1 extra tablespoon cornstarch. Best served at room temperature, optionally with vanilla ice cream.
