Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (325 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp fine salt
- 1 cup (226 g) cold unsalted butter, cubed
- 1 tbsp apple cider vinegar + 6–8 tbsp ice water
- 3 cups (about 330–360 g) rhubarb, cut into 1/2-inch pieces
- 3 cups (about 450 g) strawberries, hulled and quartered
- 3/4 cup (150 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 1 tbsp finely grated orange zest
- 1 tbsp fresh orange juice
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 1 tbsp (14 g) unsalted butter (for dotting)
- 1 large egg + 1 tbsp milk (egg wash)
- 1 tbsp coarse sugar (optional)
Do This
- 1) Make pie dough: cut cold butter into flour, sugar, and salt; add vinegar and ice water just until it holds together. Divide into 2 discs; chill 1 hour.
- 2) Heat oven to 425°F (220°C). Put a rimmed baking sheet on the middle rack to preheat (catches drips).
- 3) Mix filling: rhubarb + strawberries + sugar + cornstarch + orange zest/juice + vanilla + salt; rest 10 minutes.
- 4) Roll bottom crust, fit into a 9-inch pie plate, add filling, and dot with 1 tbsp butter.
- 5) Add top crust (lattice or full). Trim, fold, and crimp. Cut vents if using a full top.
- 6) Brush with egg wash, sprinkle coarse sugar. Bake 20 minutes at 425°F, then 45 minutes at 375°F (190°C) until deeply golden and bubbling in the center.
- 7) Cool on a rack for 3 hours before slicing for clean, neat pieces.
Why You’ll Love This Recipe
- Perfect sweet-tart balance: tangy rhubarb and ripe strawberries brightened with orange zest.
- Slices cleanly: just enough cornstarch thickener and a full cool-down time for tidy wedges.
- Flaky, flavorful crust: an all-butter dough that bakes up crisp and golden.
- Reliable bake: high heat to set the crust, then lower heat to cook the juicy filling through.
Grocery List
- Produce: rhubarb (about 12–14 oz), strawberries (about 1 lb), 1 orange (for zest/juice)
- Dairy: unsalted butter (at least 2 sticks + 1 tbsp), milk
- Pantry: all-purpose flour, granulated sugar, coarse sugar (optional), fine salt, cornstarch, vanilla extract, apple cider vinegar
Full Ingredients
All-Butter Pie Crust (Double Crust)
- 2 1/2 cups (325 g) all-purpose flour, plus more for rolling
- 1 tbsp (12 g) granulated sugar
- 1 tsp fine salt
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes
- 1 tbsp apple cider vinegar
- 6–8 tbsp (90–120 ml) ice water, as needed
Strawberry-Rhubarb Filling
- 3 cups (about 330–360 g) rhubarb, cut into 1/2-inch pieces
- 3 cups (about 450 g) strawberries, hulled and quartered (or thickly sliced)
- 3/4 cup (150 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 1 tbsp finely grated orange zest
- 1 tbsp fresh orange juice
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 1 tbsp (14 g) unsalted butter, cut into small pieces (for dotting)
To Finish
- 1 large egg
- 1 tbsp milk
- 1 tbsp coarse sugar (optional, for crunch and sparkle)
Step-by-Step Instructions
Step 1: Make the pie dough
In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold butter cubes and toss to coat. Using a pastry cutter (or your fingertips), cut the butter into the flour until you have a mix of pea-sized pieces and some flatter shards (those flakes help make a flaky crust).
Drizzle in the apple cider vinegar and 6 tbsp ice water. Stir with a fork until the dough starts to clump. If it looks dry, add more ice water 1 tbsp at a time, just until you can squeeze a handful and it holds together without crumbling.
Step 2: Chill the dough (don’t skip this)
Turn the dough out onto a lightly floured surface and divide into two equal pieces. Pat each into a 1-inch-thick disc. Wrap tightly and refrigerate for 1 hour (or up to 2 days). Chilling relaxes the gluten and keeps the butter cold, which is key for flakiness.
Step 3: Preheat the oven and prep your setup
Place a rimmed baking sheet on the middle rack (this will catch any bubbling juices). Preheat the oven to 425°F (220°C).
Set out a 9-inch pie plate. If you have one, keep a pastry brush handy for the egg wash.
Step 4: Mix the strawberry-rhubarb filling
In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, orange zest, orange juice, vanilla, and salt. Toss very well so the cornstarch disappears and no dry pockets remain.
Let the mixture rest for 10 minutes to get the juices flowing. Give it another good toss right before filling the pie so the thickener is evenly distributed.
Step 5: Roll the bottom crust and line the pie plate
On a lightly floured surface, roll one dough disc into a circle about 12 inches across (about 1/8-inch thick). Gently drape it into the pie plate, letting the excess hang over the edge. If it tears, patch it by pressing dough together—pie dough is forgiving.
Spoon in the filling, scraping in all the sugary juices. Spread into an even mound, then dot the top with the 1 tbsp butter.
Step 6: Add the top crust (lattice or full top) and crimp
Roll the second dough disc into another 12-inch circle. For a full top crust, lay it over the filling and cut 5–6 vents. For a lattice, cut the circle into 10–12 strips and weave over the filling.
Trim the overhang to about 1/2 inch. Fold the bottom crust up and over the top crust edge, then crimp firmly (this helps seal in juices).
Step 7: Egg wash and bake until ruby-red and bubbling
In a small bowl, whisk together the egg and milk. Brush a thin, even layer over the top crust. Sprinkle with coarse sugar if using.
Set the pie on the preheated baking sheet and bake at 425°F (220°C) for 20 minutes.
Without opening the oven for long, reduce the temperature to 375°F (190°C) and continue baking for 45 minutes, until the crust is deeply golden and you see thick bubbles rising in the center (not just at the edges). Total bake time is 65 minutes.
If the edges brown too quickly, loosely tent the rim with foil after about 40 minutes of total baking time.
Step 8: Cool completely for clean slices
Move the pie to a wire rack and let it cool for 3 hours before slicing. The filling thickens as it cools; cutting too soon will make it runny even if it was baked perfectly.
Slice with a sharp knife, wiping the blade between cuts for the neatest wedges.
Pro Tips
- Measure fruit by volume and keep the ratio: aim for 3 cups rhubarb to 3 cups strawberries for a balanced tart-sweet flavor and reliable set.
- Watch for center bubbles: thick, slow bubbles in the middle mean the cornstarch has activated and the filling will set properly.
- Keep the dough cold: if the dough gets soft while rolling, slide it onto a sheet pan and chill for 10 minutes before continuing.
- Prevent a soggy bottom: bake the pie on a preheated sheet pan, and don’t skimp on the initial high heat (425°F sets the crust).
- For extra orange pop: rub the orange zest into the sugar with your fingertips for 30 seconds before mixing into the fruit.
Variations
- Strawberry-Rhubarb Crumble Pie: skip the top crust and add a crumble made from 1/2 cup (65 g) flour, 1/3 cup (65 g) brown sugar, 4 tbsp (56 g) melted butter, and a pinch of salt. Bake the same way.
- Ginger-Laced Filling: add 1 tbsp finely grated fresh ginger (or 1/2 tsp ground ginger) to the fruit for a warm, spicy edge.
- Extra-tart version: reduce sugar to 2/3 cup (135 g) if your strawberries are very ripe and you love a sharper rhubarb bite.
Storage & Make-Ahead
Let the pie cool completely, then cover and store at room temperature for up to 1 day or refrigerate for up to 4 days. For the cleanest slices, refrigerate and slice cold; let slices sit at room temperature for 20–30 minutes before serving.
Make-ahead: Pie dough can be made and refrigerated for up to 2 days or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling. The baked pie freezes well: wrap tightly and freeze up to 2 months; thaw overnight in the fridge and rewarm in a 325°F (163°C) oven for 15–20 minutes.
Nutrition (per serving)
Approximate, based on 8 slices: Calories: 420; Carbohydrates: 58 g; Protein: 4 g; Fat: 20 g; Saturated Fat: 12 g; Fiber: 3 g; Sugars: 29 g; Sodium: 260 mg.
