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Classic Strawberry Rhubarb Pie with Non-Watery Filling

A close-up, sunlit slice of strawberry rhubarb pie featuring a golden lattice crust and vibrant red filling.
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Make the perfect spring dessert, a classic strawberry rhubarb pie, using techniques to prevent a watery filling and featuring a beautiful lattice crust.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved
  • 1 3/4 cups granulated sugar, divided
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Prepare the Pie Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling (Secret to Non-Watery Filling): In a large bowl, combine the rhubarb and strawberries. In a separate small bowl, whisk together 1 1/2 cups of the granulated sugar and the cornstarch. Pour the sugar mixture over the fruit. Add the lemon juice and vanilla extract. Gently toss to coat. Let the mixture sit for 30 minutes. Drain off any excess liquid that accumulates at the bottom of the bowl; this step prevents a watery pie.
  3. Preheat your oven to 400°F (200°C).
  4. Roll out one disk of dough and carefully place it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Pour the drained fruit filling into the bottom crust. Dot the top of the filling with the remaining 1/4 cup of sugar.
  6. Create the Lattice Crust Tutorial: Roll out the second disk of dough. Cut it into even strips (about 3/4 inch wide). Weave the strips over the filling to create a lattice pattern. Trim the strips and crimp the edges of the top and bottom crusts together to seal.
  7. Brush the lattice top with the egg wash (beaten egg mixed with milk or cream) and sprinkle evenly with coarse sugar.
  8. Bake for 20 minutes at 400°F (200°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  9. Cool the pie completely on a wire rack for at least 4 hours before slicing. This allows the filling to set properly.

Notes

  • For the best flavor, use rhubarb that is firm and bright red or pink.
  • If you do not have cornstarch, you can substitute with 3 tablespoons of all-purpose flour, but cornstarch yields a clearer, glossier filling.
  • Chill your pie dough for longer than one hour if your kitchen is warm; cold fat is key to a flaky crust.

Nutrition

Find it online: https://cookerycommand.com/strawberry-rhubarb-pie-non-watery-filling/