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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

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Prep Time 50 minutes
Cook Time 55 minutes
Chilling Time 2 hours
Total Time 3 hours 45 minutes
Servings: 7 Slices
Course: Dessert
Ingredients Method

Ingredients
  

Pie Crust
  • 3 Cups Flour
  • 1 Cup Butter 2 sticks
  • 1/4 tsp Salt
  • 1 tbsp White Sugar
  • 1/4 cup + up to 1/4 cup Water cold
The Strawberry Rhubarb Pie
  • 1 pint Strawberries 16 oz
  • 2 Heaping Cups Rhubarb roughly 2 1/4 cups
  • 1 1/4 Cup White Sugar
  • 1/2 Cup Flour
  • 1/4 tsp Salt

Method
 

The Pie Crust:
  1. In a bowl, mix together the flour, salt, and sugar.
  2. Add 1/4 cup of water and mix until combined.
  3. Cut the 2 sticks of butter into thin slices. Add them to the flour mixture.
  4. Press each slice of butter in the flour mixture in your hand so that the slices become thinner. It is ok if some pieces break or if a few pieces stay on the larger side!
  5. In the bowl, fold and press the flour mixture until it starts to combine. It should still be mostly sandy and crumbly.
  6. Dump the pie dough onto a large piece of parchment paper.
  7. Repeat until your dough has come together or 4 times (whichever comes first): Dribble 1 tablespoon of water on the surface of your dough. Put your hand underneath the parchment paper, off center from your dough. Lift the dough your hand is underneath and fold it into dough that you have not lifted. Repeat folding until the dough has come together or you can tell more water is needed.
  8. Split the ball of dough into two. Re-fold each piece a few times and form it into a circular shape.
  9. Wrap each of the two pieces in plastic wrap and put them in the fridge.
  10. Chill for at least 2 hours, even overnight.
The Strawberry Rhubarb Pie:
  1. Preheat the oven to 375 F / 190 C.
  2. Hull and slice the strawberries. Add them to a large bowl.
  3. Slice the rhubarb. Add them to the bowl.
  4. In a smaller bowl, mix together the white sugar, flour, and salt.
  5. Add the white sugar mixture to the strawberries and rhubarb, stirring to combine. There should seem to be too much of the mixture as some will not coat the filling.
  6. While the filling sits, roll out one of the pieces of pie dough and place it in the bottom of a pie pan. Some pie dough should overhang by roughly an inch or so. Trim any excess.
  7. Mix the filling again. As the filling sat, some juices should have come from the strawberries that allow the remaining flour and sugar mixture to be incorporated.
  8. Add the filling to the pie.
  9. Roll out the other piece of pie dough and place it on top of the filling. Remove any excess and crimp or flute the edges. Perfection isn't necessary here, so don't worry!
  10. Bake at 375 F / 190 C for 45 minutes. Place a parchment paper lined baking sheet on the rack directly under the pie. It shouldn't boil over, but better safe than sorry.
  11. Increase the heat to 400 F / 205 C and bake for 10 more minutes.
  12. Enjoy!