Spring Picnic Strawberry Rhubarb Pie Recipe
Prep Time:
90 minutes
Cook Time:
60 minutes
Servings:
8 Slices
Ingredients
  • 2 ½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) + 3 tablespoons cold unsalted butter, divided
  • ⅓ cup ice water
  • 2 ½ cups strawberries, sliced
  • 2 cups rhubarb, sliced into ½-inch chunks
  • ¾ cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
Directions
  1. Combine the flour and salt.
  2. Dice 1 cup (2 sticks) of butter into small cubes and cut it into the flour until the mixture resembles coarse sand.
  3. Blend the ice water into the flour mixture until it starts to form a dough.
  4. Roll the dough into a ball, then divide the ball in half.
  5. Shape each piece of dough into a disc.
  6. Cover the dough in plastic wrap and refrigerate it for an hour or more.
  7. Preheat the oven to 425 F.
  8. Roll out one piece of pie dough into a 12-inch circle, then use it to line a pie pan. Trim the edges if necessary.
  9. Combine the strawberries, rhubarb, sugar, cornstarch, salt, and vanilla extract.
  10. Use the strawberry mixture to fill the pie shell.
  11. Dice the remaining butter into small cubes and scatter these over the filling.
  12. Roll out the remaining pie dough and use it to cover the filling, crimping to seal the top crust to the bottom one.
  13. Cut 4 to 5 slits in the center of the pie crust.
  14. Bake the pie for 20 minutes, then reduce the oven temperature to 375 F.
  15. Bake the pie for an additional 35 to 40 minutes or until the pie crust appears golden and the filling is bubbly.
  16. Allow the pie to cool completely before slicing.