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Strawberry Rhubarb Pie

Updated: Apr 14

Rhubarb might look like a fruit, but it's actually a springtime vegetable! With its vibrant pink stalks and tart, tangy flavor, it pairs beautifully with the sweetness of strawberries in this classic pie. Rhubarb is a member of the buckwheat family, making it a relative of plants like sorrel and knotweed.Before using rhubarb, it's important to trim and discard the leaves as they are poisonous. 

Serves 8

For the crust:

Makes 1 double 9 inch pie

2 1/2 cups (300 grams) all-purpose flour

1 teaspoon (5 grams) salt

1 cup (2 sticks / 225 grams) cold unsalted butter, cut into 1 inch cubes

1/4 to 1/2 cup (60 to 120 ml) ice water

1 tablespoon white distilled or cider vinegar

For the filling:

4 cups (900 grams) rhubarb stalks, chopped into 1/2-inch (1.25 cm) pieces

3 cups (675 grams) fresh strawberries, hulled and cut in half or quarters

1 cup (200 grams) granulated sugar

1/4 cup (30 grams) cornstarch

Zest and juice of 1 medium lemon or orange

1/8 teaspoon (0.6 grams) ground nutmeg

2 tablespoons (30 grams) unsalted butter, cut into small pieces

Egg wash:

1 large egg

1 tablespoon (15 ml) milk

Make the crust: In a food processor, pulse together the flour and salt. Add the butter and pulse until a coarse meal forms but maintaining small pieces of butter. Combine the water and vinegar and slowly drizzle in the water, pulsing just until the dough starts to come together.

Chill the dough: Divide the dough in half and shape it into two round flat discs. Wrap each in plastic wrap and refrigerate for at least 1 hour.

Prepare the filling: Combine rhubarb, strawberries, sugar, cornstarch, zest, juice, and nutmeg in a large bowl. Toss to coat evenly.

Preheat your oven to 425°F (220°C).

Assemble the pie: On a lightly floured surface, roll out one dough disc into a 12-inch (30 cm) circle. Fit it into a 9-inch (23 cm) pie dish. Pour the filling into the crust. Dot the filling with pieces of butter.

Lattice top (optional): Roll the remaining disc of dough into a circle. Cut into strips and create a lattice design over your pie. If you prefer, you can cover the pie with a solid top crust instead. Crimp the edges and cut a few slits in the top for steam to escape.

Egg wash: Beat the egg with milk. Brush the crust with the egg wash.

Bake the pie: Place the pie on a baking sheet and bake for 15 minutes at 425°F (220°C). Reduce the heat to 375°F (190°C) and bake for another 30-40 minutes or until the crust is golden brown and the filling is bubbly.

Allow the pie to cool on a wire rack for several hours before slicing and serving.


If you don't have fresh rhubarb, you can usually find it frozen in the store.

For a touch of extra sweetness, sprinkle the top crust with coarse sugar before baking.

If you don’t want to have a top crust of dough, you can use a streusel topping. 

Serve your pie warm with a scoop of vanilla ice cream for a classic and delicious treat!


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