| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 2 cups all purpose flour, plus additional bench flour
- Pinch salt
- 1 cup unsalted butter, chunked
- 1/2 cup ice water, plus more as needed
- 1 1/4 pounds rhubarb, trimmed, cut in 1/2-inch pieces
- 2 pints strawberries, hulled and sliced
- 1 cup granulated sugar
- Pinch ground cinnamon
- 1 tablespoon flour
- Pinch salt
- Juice of 1 lemon
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- Milk, for brushing
- Granulated sugar, for sprinkling
Instructions
- Combine the flour, salt and butter in a large bowl. With a bench scraper or pastry cutter, cut the butter into the flour until it forms pea-size chunks. Slowly add the ice water, folding it into the flour until it comes together in a dough; be mindful not to overwork the dough. If the dough is too dry, add another tablespoon of water at a time. Turn the dough out onto a lightly floured work surface. Divide in half and form into disks. Wrap the two disks in plastic wrap and refrigerate for at least 30 minutes to let the dough rest.
- Preheat the oven to 425 degrees F.
- Roll out one of the disks into a 12-inch round on a lightly floured work surface. Roll it up onto the rolling pin and carefully transfer to a 9-inch pie plate. Gently press the bottom crust into the plate with your fingers. Leave the edges untrimmed.
- To the bottom crust, add the rhubarb, strawberries, sugar, cinnamon, flour, salt, lemon juice and vanilla. Dot with pats of the butter.
- On the same lightly floured work surface, roll the second disk of dough into a 12-inch round. Lay the top crust over the pie and crimp the edges.
- Brush the top crust lightly with milk and sprinkle with granulated sugar. Cut vent holes in the center. Bake for 20 minutes; lower the temperature to 375 degrees F and bake for another 45 to 60 minutes, or until the filling is bubbling.
- Cool completely before serving to allow time for the filling to set up.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 504 |
| Total Fat | 27 g |
| Saturated Fat | 17 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 34 g |
| Protein | 5 g |
| Cholesterol | 69 mg |
| Sodium | 46 mg |
| Serving Size | 1 of 8 servings |
| Calories | 504 |
| Total Fat | 27 g |
| Saturated Fat | 17 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 34 g |
| Protein | 5 g |
| Cholesterol | 69 mg |
| Sodium | 46 mg |
Reviews
The filling was watery and I followed the recipe EXACTLY! To the previous reviewer who said to just add more flour: how would we know this if we follow the recipe???
This pie was unbelievably delicious! Used farm stand strawberries and rhubarb, I think that made a huge difference. The crust was perfection! I used 2 and 1/2 T of flour, and it still ran over, but not too bad.
For those people complaining about it being too watery, just add a little more flour to your filling and your pie will turn out great.
I make mine in a deep dish and the filling is just right for it.
Love this recipe…
Easy, delicious, excellent recipe.
First time making strawberry rhubarb pie so didn’t dawn on me that it was odd to not have gelatin or corn starch. The result was a very delicious tasting but VERY watery pie. If it wasn’t watery it would be a solid 5 stars.
way too much filling for a regular 9 inch pie plate. And way too watery. I won’t use it again.
Need to shop for ingredients will try love rhubarb need strawberrys
I went to King Arthur Flour’s web site and looked up the amount of flour to use for a thickener, in a strawberry/rhubarb pie. Nancy said, 1 tablespoon. King arthur said 3/4 cup per 8 cups of strawberry/rhubarb. Naturally if there are more cups than 8, then you need more flour. Also, the article said that if you bought your fruit at a Farmer’s Market, then you would need more flour, as they are fresher there/thus juicier. Here are the other thickeners for 8 cups strawberry/rhubarb fruit. This is specific to strawberry/rhubarb. Other fruits require less of these ingredients (thickeners). Anyway, here is what to use for 8 cups of strawberries/rhubarb: Cornstarch: 1/2 cup + 2 tsp, Quick Cooking Tapioca: 6 tablespoons + 2 teaspoons, Instant ClearJel: 6 tablespoons + 2 teaspoons, and finally Pie Filling Enhancer: Use 1 cup and reduce the sugar by 1/2 cup.
The best tasting filling ever! I will definitely make it again. However, it was too watery as said below and this recipe is worth tweeking. I will cook it stove top and stir until flour or cornstarch slurry thickens. This seems to take more time but I make a fab peach pie with that method. Then it will not have to bake over an hour as the rhubarb will be fairly done. I Loved the crust finishing! I actually bought Pillsbury crust and instead of milk, brushed heavy cream (liquid whipping cream) fairly thickly and just granulated table sugar on it fairly heavily and wow..the best top crust ever!!! I will use that method on all my pies. I forgot that was how my mother used to do apple pie crusts.!! I will write a comment after I use another method as my Family Loved the filling taste so much!!
The upper crust came out crisp and flaky, but the filling came out much too watery and soupy—consequently creating a soggy pie bottom. One tablespoon of flour is not enough to thicken the juices. I would try adding more flour/cornstarch to the recipe or cooking the filling separately and adding flour/cornstarch to get the desired consistency. The lemon juice made it a bit too tart for my taste. I would add less next time or only use the zest. Overall good pie, just needs some refining.