strawberry rhubarb pie with lattice crust in a white pie plate
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Strawberry Rhubarb Pie

Bake a Strawberry Rhubarb Pie like grandma used to make!
Course Dessert
Cuisine Traditional
Prep Time 1 hour
Cook Time 1 hour
Cooling Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 10 slices
Calories 405
Author Nora

Ingredients

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup cold unsalted butter cubed
  • 1 teaspoon apple cider vinegar
  • 1/2 cup ice-cold water

Pie Filling

  • 3 cups sliced rhubarb 1-inch pieces
  • 3 cups strawberries quartered
  • 1 cup sugar
  • 1/3 cup light brown sugar
  • 1/4 cup minute tapioca
  • 2 tablespoons cornstarch
  • 1/2 tablespoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

To Finish

  • 2 tablespoons butter diced
  • 1 egg white beaten
  • Granulated sugar

Instructions

Make the crust:

  • Blend dry ingredients and butter: Mix flour and sea salt in a large mixing bowl. Add the butter and blend using pastry blenders or your fingers until you have a bowl filled with crumbs.
  • Make pastry: Mix vinegar and water in a measuring jug. Slowly pour over dry ingredients and mix just until it comes together into a dough. Push into a ball. Do not knead or overwork! Divide into 2 disks, wrap in foil and chill for 1 hour.
  • Roll out bottom crust: Place 1 disk of the pastry between 2 sheets of baking parchment. Roll into a circle slightly larger than a 9 inch pie dish. Fit into the lightly greased pie dish and place back into the fridge to chill.

Assemble pie:

  • Prep: Preheat oven to 420°F.
  • Mix filling ingredients: Place all ingredients for the filling in a large bowl and mix well. Pour into prepared bottom crust. Evenly dot with the diced butter.
  • Add top crust: Remove the second disk of dough from the fridge and roll into a 10 inch circle between two sheets of baking parchment. You can either place it on top as a whole (make sure to cut some air vents into the top if doing this!) OR cut it into strips to make a lattice. The lattice is a bit of a pain with this crust... But it looks pretty and helps the filling to thicken and set as more liquid can evaporate.
  • Crimp edge: Pinch together the edges of the top and bottom crust, then crimp. Brush with egg white and sprinkle with granulated sugar.

Bake the pie:

  • Hot bake: Bake the pie on the bottom rack for 10 minutes at 420°F. Place a pie shield or aluminum foil over the edge once these 15 minutes are up.
  • Finish Baking: Lower the heat to 375°F and finish baking the pie for 35-45 minutes, or until the filling is bubbly and the crust is baked. Cool on a wire rack before slicing.

Serve:

  • To get neat slices, cool overnight. If you want to eat the pie warm after a shorter cooling period, the filling will be a little more lose like in a crisp. But it's delicious either way!

Nutrition

Calories: 405kcal | Carbohydrates: 61g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 148mg | Potassium: 223mg | Fiber: 2g | Sugar: 29g | Vitamin A: 540IU | Vitamin C: 28.5mg | Calcium: 53mg | Iron: 1.8mg