I made this pie on a whim, which is generally how my best (or truly my absolute worst) kitchen decisions happen. This one was a clear win, sooo we’re talking about it.
Strawberry and rhubarb in equal parts, cooked down on the stove with maple syrup, lemon, and cornstarch before it ever sees the crust. I know a lot of recipes tell you to just toss everything raw into the shell and hope for the best, but precooking the filling means you actually know what you’re working with. No mystery liquid pooling at the bottom. No soggy center. You get to see it thicken, taste it, adjust it. It’s a five minute step that saves you from a filling that never sets, and definitely a go to for me in pies in general!
The crust is all butter, no shortening, no vegetable oil pretending to be butter. Cold butter, a light hand, and enough patience to let it chill before you roll it out (this is the part I skip when I’m impatient and regret every single time). Lattice is optional in life but my favorite look on a pie, because it turns pie from “dessert” into “something I’m going to take a photo of before anyone gets a fork near it. (as I typically do!).
Egg wash and a heavy hand with the big sugar crystals on top is non-negotiable. That crunch on the crust is doing half the emotional labor of this pie, and OMG is it delicious. Cut it after it’s had a real chance to cool, like a few hours later. I promise the wait is worth it and the filling will thank you for it by staying put instead of running everywhere like it’s got somewhere better to be.
Made this one? Tag @herbyeater on TikTok and Instagram, I’m excited to see!
Strawberry Rhubarb Pie
Equipment
- 9-inch pie dish
- Rolling Pin
- Saucepan
- Pastry brush
- Lattice pastry wheel or knife
Ingredients
For the Crust:
- 2 ½ cups 315g all-purpose flour
- 1 tsp 5g salt
- 1 tbsp 12g maple syrup (optional, for a hint of sweetness in the crust)
- 1 cup 227g unsalted butter, cold and cubed
- 6-8 tbsp 90-120ml ice water
For the Filling:
- 3 cups 450g strawberries, hulled and halved
- 3 cups 360g rhubarb, chopped into ½-inch pieces
- ⅔ cup 160ml maple syrup
- 3 tbsp 24g cornstarch
- 1 tbsp 15ml lemon juice
- ¼ tsp 1g salt
For the Top:
- 1 large egg beaten (egg wash)
- 2-3 tbsp 25-38g coarse/turbinado sugar
Instructions
- Whisk the flour and salt together. Cut in the cold butter until the mixture looks like coarse crumbs with some pea-sized pieces remaining. Add the maple syrup, then add ice water a tablespoon at a time, mixing just until the dough comes together. Divide in half, shape into two discs, wrap, and chill at least 1 hour.
- Combine the strawberries, rhubarb, maple syrup, cornstarch, lemon juice, and salt in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and the rhubarb softens slightly, about 8-10 minutes. Remove from heat and let cool while you roll out the dough.
- Preheat oven to 400°F (200°C).
- Roll out one dough disc and fit it into the pie dish, trimming any excess overhang.
- Pour the cooled filling into the crust.
- Roll out the second disc and cut into strips for the lattice. Weave the strips over the filling, trim, and crimp the edges to seal.
- Brush the lattice and edges with the beaten egg, then sprinkle generously with coarse sugar.
- Bake at 400°F (200°C) for 20 minutes, then reduce the oven to 375°F (190°C) and bake another 30-35 minutes, until the crust is deep golden and the filling is bubbling through the lattice.
- Cool at least 3 hours before slicing to let the filling set.
Notes
Storage: Keeps covered at room temperature for 1 day, or refrigerated up to 4 days.
Note on estimates: Quantities for the filling and crust are standard proportions for a 9-inch pie!