Strawberry Rhubarb Pie
A classic strawberry rhubarb pie with a maple-sweetened filling and an all-butter lattice crust, finished with a sugared crust for crunch.
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
Coconut sugar can be swapped in for maple syrup at a 1:1 ratio if you prefer a drier filling. Also, a pinch of cinnamon or orange zest in the filling works well if you want to play with flavor.
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!
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!