Old-Fashioned Strawberry Rhubarb Pie with All Butter Crust
If there’s one pie worth waiting all year for, it’s this old-fashioned strawberry rhubarb pie with its sweet-tart filling and flaky all-butter crust. It’s simple enough for a casual summer weekend but impressive enough to steal the show at every cookout, barbecue, and family gathering.
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Servings: 8
Equipment
- Rolling Pin
- dry measuring cups
- measuring spoons
- 9-inch pie plate
- paring knife
- whisk
- large bowl
- small bowl
- pastry brush
- wire rack
Ingredients
- Butter Pie Crust
- 1¼ cups granulated sugar
- 6 tablespoon cornstarch
- 3 cups sliced rhubarb
- 3 cups quartered strawberries
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoon salted butter, cut into small pieces
- 1 large egg yolk
- Coarse sanding sugar (optional)
Instructions
- On a lightly floured surface, roll out one pie dough disc into an 11-inch circle. Fit the dough into a 9-inch pie pan and refrigerate.
- Roll the other disc into a 10-inch circle, place on a large baking sheet, and refrigerate.
- Preheat the oven to 400°F. Make the Strawberry-Rhubarb Filling: Whisk together the sugar and cornstarch in a large bowl.
- Add the rhubarb, strawberries, vanilla extract, and almond extract and toss to combine.
- Spoon the filling into the prepared pie crust. Dot the top of the filling with the butter.
- Cut the 10-inch circle into 1-inch-wide strips. Arrange the strips on the filling in a lattice pattern. Fold the edges under and crimp the edges.
- Whisk together the egg and 1 teaspoon water. Brush the lattice with the egg mixture. (Avoid the edges of the pie if possible.) Sprinkle with coarse sugar if desired.
- Bake the pie for 45 to 50 minutes, until the top is nicely browned and the filling is bubbly. (Shield the edges after 35 minutes if the crust is becoming too browned.) Remove the pie to a wire rack to cool completely.