strawberry pie

Prep Time: 30 minutes
Chill Time: 30–60 minutes (for dough)
Cook Time: 50–60 minutes
Cool Time: 2 hours (for setting)
Total Time: ~3 hours (including cooling)
Servings: 8 slices
Difficulty: Intermediate
Perfect for: Spring/Summer desserts, picnics, potlucks, holidays

 Ingredients

For the Pie Crust (Double Crust):

• 2½ cups all-purpose flour

• 1 tsp salt

• 1 tbsp sugar (optional)

• 1 cup (2 sticks) cold unsalted butter, cubed

• 6–8 tbsp ice water

• Optional: 1 egg + 1 tbsp water for egg wash

For the Filling:

• 3 cups chopped fresh rhubarb (about 1 lb, ½-inch slices)

• 2½ cups sliced fresh strawberries (hulled and halved or quartered)

• 1 cup granulated sugar (adjust to taste)

• ¼ cup light brown sugar (adds depth)

• ¼ cup cornstarch (or 1/3 cup for a firmer set)

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• Pinch of salt

• Optional: ½ tsp ground cinnamon

 Instructions

Step 1: Make the Dough

1. In a large bowl, whisk flour, salt, and sugar.

2. Add cold butter cubes and cut in with a pastry cutter or fingers until crumbly (pea-sized pieces).

3. Slowly add ice water, mixing with a fork until dough holds together.

4. Divide into two disks, wrap in plastic wrap, and chill at least 30 minutes.

 Tip: Dough can be made up to 3 days ahead or frozen for 1 month.

Step 2: Prepare the Filling

1. In a large bowl, combine rhubarb, strawberries, sugars, cornstarch, lemon juice, vanilla, salt, and cinnamon if using.

2. Stir gently and let sit for 10–15 minutes to macerate. This draws out some juice and helps the filling set during baking.

Step 3: Assemble the Pie

1. Preheat oven to 400°F (200°C). Place a baking sheet on the bottom rack to catch drips.

2. Roll out one chilled dough disk on a floured surface and line a 9-inch pie plate.

3. Pour in the filling and spread evenly (don’t pour in excess liquid from the bowl).

4. Roll out second dough disk and place on top (as a full crust, lattice, or cut-out design).

5. Trim and crimp edges. Cut slits in top crust for steam if not using lattice.

6. Brush with egg wash and sprinkle with sugar for a golden, sparkly crust (optional).

Step 4: Bake

1. Bake at 400°F for 20 minutes.

2. Reduce heat to 350°F (175°C) and bake an additional 30–40 minutes, until filling is bubbling and crust is golden brown.

 Tip: If edges brown too quickly, cover them with foil or a pie shield.

Step 5: Cool & Serve

1. Let pie cool completely (at least 2 hours) before slicing. This allows the filling to set.

2. Serve at room temperature or slightly warm, with:

   • Vanilla ice cream

   • Whipped cream

   • A drizzle of heavy cream

 Storage

• Room Temp: Covered loosely for 1 day

• Fridge: Up to 4–5 days

• Freezer: Baked and cooled pie can be frozen for up to 2 months. Reheat at 325°F until warmed through.

 Nutrition (Per Slice – Approximate)

• Calories: ~380

• Fat: 18g

• Carbs: 52g

• Sugar: 28g

• Protein: 3g

• Fiber: 2g

Varies by crust and sugar amounts