American
Strawberry-Rhubarb Pie
Brisk rhubarb and ripe strawberries share a flaky double crust, thickened just enough for clean wedges while preserving distinct fruit and a bright scarlet juice.
8 servings · 55 minutes prep · 65 minutes cook
Ingredients
Double Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon Diamond Crystal kosher salt
- 1 cup cold unsalted butter, cubed
- 1/2 cup ice water, as needed
Strawberry-Rhubarb Filling
- 4 cups rhubarb cut in 1/2-inch pieces
- 3 cups hulled, quartered strawberries
- 1 cup granulated sugar
- 5 tablespoons quick-cooking tapioca, finely ground with a mortar and pestle before mixing
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon Diamond Crystal kosher salt
Finish
- 1 large egg, beaten with 1 tablespoon water
- 1 tablespoon turbinado sugar
Directions
Prepare the Pastry
- Whisk the flour, sugar, and salt. Cut in the butter to flat pea-size pieces, then toss in enough ice water for the dough to hold when squeezed.
- Divide into two disks and chill for at least 60 minutes.
Hydrate the Filling
- Finely grind the quick-cooking tapioca with a mortar and pestle. Combine it with the rhubarb, strawberries, sugar, lemon zest, and salt. Rest 20 minutes, folding twice without crushing the berries.
Fill and Vent
- Heat the oven to 425°F / 220°C with a sheet pan on the lower rack. Roll one disk to 12 inches and fit it into a 9-inch pie plate. Add the fruit and juices.
- Roll the second disk, cover the fruit, trim and crimp the edge, then cut six 2-inch vents. Brush with the egg wash, and scatter the turbinado sugar. Chill 15 minutes.
Bake and Set
- Bake on the hot sheet for 20 minutes, reduce to 375°F / 190°C, and continue 40 to 50 minutes until thick bubbles rise from multiple vents and rhubarb yields to a thin knife.
- Cool on a rack for at least 4 hours before cutting. Once fully cool, store loosely covered at cool room temperature for up to 2 days or refrigerate covered for up to 4 days. Let refrigerated slices return toward room temperature uncovered before serving to limit condensation on the crust.
