Ingredients:

  • 2 1/2 cups All-Purpose Flour, plus extra for dusting
  • 1 tablespoon Granulated Sugar (for pastry)
  • 1 teaspoon Kosher Salt (for pastry)
  • 1 cup Unsalted Butter (2 sticks), cut into 1/2-inch cubes; must be ice cold
  • 1/2 cup Ice Water, use only as much as needed
  • 3 cups Fresh Rhubarb, trimmed and cut into 1/2-inch pieces (450 g)
  • 3 cups Fresh Strawberries, hulled and quartered (450 g)
  • 3/4 cup Granulated Sugar (for filling)
  • 1/3 cup Cornstarch (or quick-cooking tapioca)
  • 1 teaspoon Lemon Zest, freshly grated
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 1/2 teaspoon Ground Cinnamon (optional)
  • 1/8 teaspoon Pinch of Salt (for filling)
  • 1 Large Egg (for egg wash)
  • 1 teaspoon Whole Milk or Cream (for egg wash)
  • 2 teaspoons Coarse Sugar (Turbinado or Demerara, for sprinkling)

Instructions:

  1. Whisk together flour, sugar, and salt in a large bowl. Working quickly, use a pastry blender or your fingertips to cut the cold butter into the dry mixture until the pieces resemble small peas and lentils. Sprinkle the ice water over the mixture, 1 tablespoon at a time, until the dough just comes together when pinched.
  2. Divide the dough in half. Shape each half into a flat disk, wrap tightly in plastic film, and chill in the refrigerator for at least 30 minutes.
  3. In a large bowl, gently toss the rhubarb and strawberries with half of the granulated sugar (3/8 cup). Let the mixture sit for 15–20 minutes. This draws out excess liquid which helps prevent a soggy bottom.
  4. Using a slotted spoon, transfer the fruit solids to a clean bowl, leaving the excess liquid behind. Add the remaining sugar, cornstarch, lemon zest, lemon juice, cinnamon, and salt to the drained fruit. Toss gently to coat thoroughly.
  5. Preheat the oven to 400°F (200°C). Place a lined baking sheet on the bottom rack. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to the pie plate, pressing it gently into the bottom and sides. Trim the edges, leaving a 1-inch overhang.
  6. Spoon the thickened fruit filling into the pie shell. Roll out the second disk of dough and cut vents (or create a lattice top). Place the top crust over the filling. Trim the top crust to match the bottom overhang.
  7. Fold the overhang under itself to create a thick edge, then crimp the edges firmly to seal. Whisk the egg and milk/cream together to create an egg wash, brush the top surface liberally, and sprinkle generously with coarse sugar. Bake for 20 minutes at 400°F (200°C). Reduce the heat to 375°F (190°C) and bake for an additional 40–45 minutes, or until the crust is deep golden brown and the filling is visibly bubbling thickly.
  8. Transfer the pie to a wire rack and let it cool completely for a minimum of 2–3 hours. This step is essential to allow the cornstarch to fully set the Strawberry Rhubarb Pie filling before slicing.