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The Ultimate Strawberry-Rhubarb Pie

A mixture of my favorite pie crust with a not-too-sweet and very tart filling.


For the pie dough:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 sticks very cold butter, cut into cubes
  • 1/2 - 3/4 cups ice water

For the filling:

  • 1 1/4 pounds rhubarb, cut into 1/2-inch pieces
  • 1 pound strawberries, hulled and quartered
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 5 tablespoons corn starch
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon vanilla extract or vanilla bean paste
  • Pinch kosher salt
  • 1 large egg, beaten
  • 1 tablespoon Turbinado sugar


  • To make the pie dough: place the dry ingredients in the bowl of a food processor and pulse a few times. Add the cold, cubed butter, toss with your fingers in the flour, then, with the lid on, pulse a few more times until the butter pieces are the size of large peas. Now, add some of the cold water, pulse twice; check the texture. It should look like wet sand and hold together easily when you pinch a clump. If not, keeping adding the ice water and pulsing until it does. (Better to err on the side of a little wetter than too dry, IMO.)
  • Pour the mixture on to a well floured board. I like to work the dough a tiny bit here: press down with the heel of your hand, fold over with a bench scraper, and do it a few more times -- being sure not to warm up the butter -- until the dough holds together neatly. Cut in half and shape each half into a disc. Wrap in plastic and refrigerate for an hour.
  • Heat the oven to 425 and make your filling. In a large bowl, combine the rhubarb, strawberries, sugar, brown sugar, corn starch, lemon zest, vanilla, and salt.
  • To assemble your pie, place a 9-inch pie dish on a cookie sheet lined with foil (this will help with leakage). Place one disc of dough on a well-floured board and smack with a well-floured rolling pin, rotating as you do. Begin rolling out from the middle, rotating counter-clockwise a tiny bit each time and sprinkling with more flour if it gets at all sticky. When you've rolled it out to a big circle, bigger than your pie dish (10 inches or more), drape over the pie dish and roll out the other disc of pie dough. Add your filling to the pie in the dish and drape the other dough on top.
  • Pinch the two overhangs of dough together and then use a scissor to cut around, leaving about an inch of overhang. Pinch together again, then fold over towards the pie dish. Crimp using your thumb and pointer finger from both hands (I bet there's a YouTube video you can watch about that). Beat the egg in a small bowl, brush on to the pie, and sprinkle with the sugar. Cut three slits at the top outward from the middle.
  • Place the pie on the cookie sheet in the oven and bake for 5 minutes. Then reduce the temperature to 375 and continue cooking until deep golden brown and the juices are thick and bubbling, about 75 - 90 minutes longer.
  • Remove from the oven and allow to cool for at least four hours so the pie sets up. Serve by itself or with vanilla ice cream.