Strawberry Rhubarb Pie: My Secret to Perfect Tartness
My go-to strawberry rhubarb pie recipe! Tart rhubarb meets sweet strawberries in a flaky crust. A few chef's secrets make this the best rhubarb pie you'll ever…
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Ingredients
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- 1 teaspoon (5g) salt
- 1 cup (226g) unsalted butter, very cold, cut into small cubes
- 6-8 tablespoons (90-120 ml) ice water
- 4 cups (400g) fresh rhubarb, cut into ½-inch pieces
- 4 cups (500g) fresh strawberries, hulled and quartered (or halved if small)
- ¾ cup (150g) granulated sugar, plus more for sprinkling
- ¼ cup (30g) all-purpose flour
- 2 tablespoons (30ml) lemon juice
- 1 teaspoon (5ml) vanilla extract
- ¼ teaspoon (1.25ml) ground cinnamon (optional)
- 1 large egg, beaten (for egg wash)
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