Strawberry Rhubarb Pie Recipe

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, chilled and diced
• 6-8 tablespoons ice-cold water
• 3 cups fresh strawberries, hulled and halved
• 3 cups rhubarb, trimmed and sliced into 1/2-inch pieces
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 tablespoon granulated sugar

Instructions

1. Prepare the homemade pie crust by combining flour, salt, and sugar in a large bowl. Add the chilled butter and blend using a pastry cutter until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together without being wet or sticky. Divide into two balls, flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour.
3. Preheat the oven to 400°F (200°C).
4. In a large mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and salt to make the strawberry pie filling. Toss until the fruit is evenly coated.
5. Roll out one dough disk on a floured surface to fit a 9-inch pie pan. Carefully place it into the pan, ensuring it covers the sides without tearing.
6. Pour the strawberry rhubarb filling into the crust-lined pie pan, spreading it evenly.
7. Roll out the second dough disk and place it over the filling. Trim excess dough and crimp the edges to seal. Cut slits in the top crust for steam to escape.
8. Brush the top with beaten egg and sprinkle with sugar for a golden, sparkling finish.
9. Bake in the preheated oven for 20 minutes. Reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes or until the crust is golden brown and the filling is bubbling.
10. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.