Description
Grandma’s strawberry-rhubarb pie recipe celebrates classic summer desserts with a perfect balance of tart and sweet flavors. Homemade pastry and fresh seasonal ingredients create a memorable slice that connects generations of bakers. Slice a wedge and savor pure culinary comfort.
Ingredients
Scale
- 3 cups fresh rhubarb, chopped (about ½-inch pieces)
- 2 ½ cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks or 226 grams) unsalted butter, cold and cut into cubes
- 68 tbsps (4 ¼ cups or 1 liter) ice water
- ¼ cup light brown sugar
- ¼ cup cornstarch
- 1 tbsp sugar
- 1 tsp salt
- ¼ tsp salt
- 1 tbsp lemon juice
- ½ tsp vanilla extract
- 1 tbsp butter, cut into small pieces (for dotting)
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions
- Pastry Preparation: Blend flour, salt, and sugar in a mixing bowl. Cut cold butter into the mixture until it resembles coarse crumbs. Gradually add ice water, gently kneading until dough forms. Divide into two discs, wrap in plastic, and chill for at least one hour.
- Fruit Filling: Combine rhubarb and strawberries with granulated and brown sugars, cornstarch, salt, lemon juice, and vanilla extract. Let ingredients meld and release juices for 10-15 minutes, intensifying flavor profile.
- Crust Assembly: Roll out first pastry disc and carefully transfer to a 9-inch pie dish. Trim edges with precision, ensuring clean, neat borders. Pour macerated fruit mixture into the crust, distributing evenly. Dot surface with small butter pieces to enhance richness.
- Topping and Decoration: Roll second pastry disc and create a full cover or intricate lattice pattern. Seal edges by crimping or pressing with fork tines. Brush surface with whisked egg for a lustrous golden finish. Optionally sprinkle with coarse sugar crystals for added texture.
- Baking Process: Place pie on a rimmed baking sheet to catch potential drips. Preheat oven to 400°F and bake for 20 minutes. Reduce temperature to 350°F, continuing to bake 35-40 minutes until crust turns golden and filling bubbles enticingly. Allow pie to rest at room temperature, enabling filling to set completely before serving, ensuring clean and structured slices.
Notes
- Chill Butter Thoroughly: Keep butter extremely cold to achieve flakiest, most delicate pie crust texture. Cold butter creates steam pockets during baking, resulting in perfect layered pastry.
- Maceration Magic: Let fruit mixture sit longer than recommended 10-15 minutes for deeper, more concentrated flavor profile. Resting allows natural fruit juices to develop intense sweetness and balanced tartness.
- Prevent Soggy Bottom: Sprinkle thin layer of ground almonds or breadcrumbs on bottom crust before adding fruit filling to absorb excess moisture and maintain crisp pastry base.
- Lattice Technique Tip: Weave lattice strips slightly looser than usual to allow steam escape, preventing potential fruit filling overflow and ensuring perfectly set pie interior.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 360
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg