Homemade Strawberry Rhubarb Pie with Flaky Crust
Bake a homemade strawberry rhubarb pie with a bright sweet-tart filling, flaky butter crust, and clean slices that set properly after cooling.
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Cooking tools:
- Pastry cutter
- Rolling pin
- Pie dish
- Microplane
- Pastry brush
- Pie server
- Oven
- Stove
- Saucepan
- Baking sheet
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 2 1/2 cups (315 g) all-purpose flour, plus more for rolling
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt
- 1 cup (226 g) cold unsalted butter, cut into cubes
- 6-8 tablespoons ice water
- 3 cups (360 g) rhubarb, trimmed and sliced 1/2 inch thick
- 3 cups (450 g) strawberries, hulled and halved or quartered
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 tablespoon unsalted butter
- 1 large egg, beaten with 1 teaspoon water
- 1 tablespoon coarse sugar, optional
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